This machine uses a patented design that disperses the ice cream mixture onto the walls of a pre-frozen bowl and the user gently scrapes and churns for a few minutes while the mixture transforms to ice cream, gelato or any other frozen treat. The bowl contains a safe, non-toxic fluid that needs to be frozen solid before use - usually overnight in a 0 deg F freezer. We recommend leaving it in your freezer, ready to use whenever you like.

In most cases this is because the bowl is not reaching the temperature required for the fluid to freeze to a solid inside the bowl. It is possible that the freezer is not set to a low enough temperature or that the freezer is very full and regions of the freezer do not reach the set temperature. The bowl must be stored in a freezer that reaches 0 deg F (-18C) - the temperature recommended for general food safety.

Each bowl makes up to 1 Pint at a time - Just like a premium ice cream or gelato that you would buy from the store. For the best performance, the bowl should be returned to the freezer between uses. Extra bowls can be purchased for making more at one time or you can pre-make multiple batches for a group gathering.

Since the Tern freezes your ice cream with small ice crystals, they remain small even after storage in the freezer, keeping it smoother and creamier after days or weeks in a freezer. However, “scopability” largely depends on the ingredients of the ice cream and the serving temperature so you may need to allow the frozen ice cream to thaw slightly before eating.

If you don't finish the whole batch at one time, It should be removed from the ice cream bowl and placed into a plastic or glass storage container and returned to the freezer.

The ice cream bowl locks onto the base by turning clockwise and is removed by holding the base plate and turning the bowl counter-clockwise. In a few rare instances a frozen bowl was placed onto the base when it was wet and ice formed around the locking feature. If this happens to you, simply allow the bowl to thaw and remove the bowl as normal. Be sure to dry the entire bowl, including the locking feature, before placing the bowl in the freezer.

Many of our recipes are intended for heavy whipping cream (36% fat) and whole milk for the best flavor and texture. However, lower fat cream and milk will also work. Half and half is a mixture of half light cream and half milk so using straight half and half is a great lower fat option that can make great ice cream. Just note that the lower the fat, the more icy and “cold” the ice cream will become. Get creative with your recipes and have fun trying new ideas and learning!

There are many factors that will create different freezing times. The most important are the temperature of your freezer, the amount of mixture, the sugar and fat content, and the method of scraping. If you are following our recipes and your freezer temperature is set correctly, you should expect to make a batch in 5-6 minutes. If you want a firmer ice cream after you have fully churned it, you can put the bowl, with the ice cream, into the freezer for 5-10 minutes and then churn for another 30 seconds after that.

Contact us! We are happy to answer your questions and help solve your ice cream problems. Our hope is that you are able to have fun, use the ingredients you prefer, and enjoy the best ice cream you've ever had!