but too much plastic

some tips:
- In case of producing a large amount of ice: do the preparation the night before and leave overnight in the refrigerator, it will take more easily.
- Seal the lid with a bit of stretch film during the operation of the ice cream maker, to avoid more warm air inlets inside.
- Important: turn the ice cream maker before pouring preparation: if the batsman turns upside down, power cycle, it will go in the right direction this time (clockwise)
- Stop as soon as the ice cream maker drummer hangs himself (because of the consistency of the ice), not to force the engine. Remove immediately (and carefully, it appears fragile) drummer so he does not remain caught in it.
- How to know if it was left running long enough? if there is ice on the disk hard to oter is that we could have left even turn a bit.
- The top is to serve his ice cream maker of guests coming out, that's where she is the best.
- Put the disc in the freezer within 2 plastic bags, closed by an elastic, no ice formation and on the surface.

- For the cream: Liquid or solid (diluted with a little milk), the key is quality. No need to get into the whipped cream, the stadium "whipped cream" is enough.

I just finished a chocolate-cognac ice cream raw milk + Isigny (PDO) ... unbelievable ...

EDIT 1 year and a half:

I wonder if the disk on which the blade scrapes incessantly would not give a taste to the ice.
I saw in the comments that some say it will eventually wear out.
all plastic food contact, especially with fats that tend to capture chemical molecules (bisphenol and company) does not inspire confidence.

finally I sold ... no regrets after watching my mom make very good sorbets with just a glass bowl.