I have the same problem in my KA ref, just like yours. KA will not do anything about it. I had them out 3 times prior to the end of warranty and the problem was never fixed. It occurred again after the warranty was out. You guessed it. It's now my problem.The problem with mine, I figured out, is the pressure from the water filter is not great enough when the filter gets old. The fill tube (black tube in freezer) freezes up. I have taken the filter cartridge out and for the last year have had no problem. Our municipal water is very good where I live so I am not worried about quality issues. I would use a better inline filter on my water line if I were concerned. On my first service call, the tech did say that KA had repaired "hundreds" of these units like this. Unfortunately the "like this" that he did to my unit did not work. I am planning a buildout on my garden level that will include a snack bar which will have a ref. That unit will not be a KA.

Mominator61: We have had the Electrolux for about 1 month and we are very pleased. It has plenty of room for us and is quiet. This is our first french door model and it was difficult to judge the amount of space, but it clearly has more than enough for the two of us. It is bright inside and you can instantly see everything on the selves. We kept the ice tray in the freezer, its handy for holding little things and is a good place to put glasses when you want a frosty glass. We also like the frozen pizza slot in the door of the freezer. Overall it has a good design. and looks nice flush with our pantries. In our small kitchen it gave us the walking room we needed. I am confident you will like it.

I have a wolfgang puck ice cream maker that has a built in compressor. I love it. I bought if off of ebay and it was cheaper than buying the cuisinart model that had the compressor. One word of caution. They are quite heavy and really shouldn't be moved around very much, especially not tipped or tilted. If that happens you have to wait a day or two, for the machine to stabilize before using. Other than that it works great, and you can continuously make ice cream in it. Claire de luna, I found this article online and saved it. The poster claims that it's not the cooking process but the eggs that affect the ice cream. The woman's ice creams are supposed to be amazing. I am going to try this the next time I make ice cream. I am making an olive oil basil ice cream for work with a strawberry balsamic glaze for the topping. (its a contest we have monthly). Anyways here's the post I saved. "We followed the recipe for her vanilla bean ice cream, adding some chopped flakes of dark chocolate while churning. Here are our thoughts: The texture of this ice cream was amazing!! It was soft, rich, and creamy. Where our eggless ice creams are usually icy and hard, this was incredibly soft and velvety. The process of simmering down the cream and whisking in a little cornstarch was much easier and faster than our usual custard process. We did overcook the cornstarch a bit; you can see how thick our "pudding" was. This gave the ice cream a little too much flavor of cornstarch. But this wasn't too noticeable; our taste testers raved over it. The addition of cream cheese for scoopability and softness is brilliant; it gives the ice cream just a slight tang, but not a noticeable flavor. It does seem to affect softness a lot. Vanilla Bean Ice Cream Recipe by Jeni Britton This exceptionally creamy ice cream relies on two unexpected ingredients: cornstarch (to help thicken it) and cream cheese (to make it more scoopable). 2 cups whole milk 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 ounces cream cheese, softened (3 tablespoons) 1 1/4 cups heavy cream 2/3 cup sugar 1 1/2 tablespoons light corn syrup 1 vanilla bean, split and seeds scraped 1/8 teaspoon kosher salt Directions Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. Strain the ice cream base into an ice cream maker and freeze according to the manufacturers instructions. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours. " Shelley S.

Wow you were right on the money. The Installer delivered and installed our fridge yesterday including the filter, i never heard the air in the lines or the water spitting out and splasing, but the water tasted horrible, so I ran into your post and thought i would check the filter, sure enough they did not have it screwed in all the way. Once I contuned to screw it in all the way, i replaced the tray and held a glass under the water dispensor it started drawing from the filter, spitting and splasing out the air, until it ran continually and no longer spit. I ran into a pitcher until the filter no longer spit. Thank you so much.