You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck.

Neelys Homemade Peach Ice Cream Recipe Yield: 4 servings Level: Easy Ingredients 5 large ripe peaches, peeled, pitted and chopped 1/4 cup water 1 (12-ounce) can peach nectar 1 cup sugar 4 ounces sour cream 1 pint heavy cream 1/4 teaspoon vanilla extract 2 teaspoons lemon juice Praline Pecan Sauce, recipe follows Directions Cook's Note: A few hours before making, place ice cream insert into the freezer Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugar and allow to cool to room temperature. Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Using an immersion blender mix together to incorporate. (If you do not have an immersion blender, a food processor works just as well.) Remove ice cream insert from the freezer and turn the machine on. Pour the peach mixture into the insert and follow manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve. Serve warm Praline Pecan Sauce over ice cream. Praline Pecan Sauce: 2 1/2 cups chopped pecans 1 cup light brown sugar 1 cup light corn syrup 1 stick butter, melted 1/4 teaspoon salt 1 teaspoon vanilla extract In a large saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat, and simmer for 10 minutes, stirring frequently until smooth and syrupy. Serve warm. Store leftover sauce, covered, in the refrigerator. I've make this recipe and it's wonderful. So creamy and peachy. Linda

Do you have a freezer thermometer? If not, you should get one to find out exactly what temperature your freezer is. It must get down to 0°F in order for the ice cream maker to work. As also said above, if the room temperature is too high, it will take longer. I've noticed that if people open the freezer too often, it causes the freezer temperature to rise, and so I'm very happy now that I have an ice dispenser in the door so that my freezer door is very seldom open now. If the door does get opened, it should be closed as quickly as possible - it is very bad to stand browsing with the freezer door open - I won't tolerate that. Also, when you are getting something out of the freezer, you should get it out as quickly as possible and close the door as quickly as possible in order to keep the temperature down. This is more critical on older freezers, but it will also save you energy on the newer ones. How old is your freezer? Are you able to measure the temperature? Lars

Michelle, I'm glad it finally froze! When I use mine, as soon as I take the ice cream out and pack it in another container and put it in the freezer, I rinse out the canister with cold water, and shake it off (drying it will result in bits of lint freezing to the sides). I then put it in a plastic bag and right back into the chest freezer. Don't even be tempted to try to make a second batch of ice cream before it refreezes overnight. Lee