ice cream maker krups

Ice Cream Machine ice cream theme manufacturing base?

I just started making ice cream machine Krups Ice. I leave the cup of ice cream in the freezer permanently to simply be removed when I do a little ice cream. But I realized that when it begins to stir and freeze to use, ice cream sticks to the sides and creates a "skin". In fact, it tends to be thicker and go. Is it because it is too cold? I tried all the different types ice cream and seems to happen more and more like thick custard or chocolate varieties. The bowl is cold (my freezer is too cold)? Why are you doing?

When I keep my bowl in the freezer, I head down so that it can not collect any freeze-thaw cycle. When you make ice cream, make sure the machine is running when you put in your cream. The ice was over a soft beat when you are finished, then goes into the freezer to harden. I always transfer to a cold box (put in the freezer before you start). We have to harden for a few hours, usually the day than I need. Here is my recipe http://www.cherskitchen.com/recipes/desserts/vanilla_ice_cream.php