I just picked up a Cusianart ice cream maker myself. My first batch was kind of a disaster. The mixing arm stays stationary while the freezing chamber moves the mixture around, which churns the stuff. I know this NOW. Shoulda known it when I was using the beast. I didn't put the arm in correctly and it just sorta spun around with the mixture. Oooops. Realized things were not going as they should after it was too late. Wound up making a couple pint size ice cubes. Tasty ice cubes, though. Used the recipe from "Lick It!" for vanilla. Next up: vanilla from "Vice Cream". This one uses cashews (which are pricey, so I was wise in trying a less expensive recipe for my first attempt). Gonna try one from the blog Vegan Ice Cream Paradise, but I'm not crazy about using arrowroot, which is fiddly. Probably try xanthan gum or guar gum. Expensive stuff though, so I want to try it out FIRST with arrowroot. I also have ideas about using soy or nutmilk with some other ingrediant to bump up the fat content ... But before I start tweaking I want to get the basic working stuff down ...
Dave in MPLS / DISCLAIMER: I am not an actual rooster.
"It is better to light a candle than to curse the darkness"
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