I will be really interested to see the responses to this posting. A month or so ago, I posted a similar question on the cooking forum. Most responders loved the KA attachment. I bought one but had really poor results. I followed the directions to a T, but my ice cream never got solid. It was more like a runny soup. I had the same experience a few years ago with an ice cream maker that used the frozen bowl method.

The "old-fashioned" ice cream maker is a pain with the ice and salt, but it definitely gives me the best results.

Gail

I have the cuisinart stand-alone.. 2 quart size -- and I love it. To get good results you MUST:

1) freeze the drum/tub SOLID for 12 - 15 hours
2) chill ALL of the ingredients you are going to use prior to making the ice cream or sorbet
3) the ice cream does not come out solid -- it comes out with a nice semi-soft texture.. if you want it more solid, pop it in the freezer for 20 minutes or so.
4) do NOT take the drum out of the freezer until you are completely ready to add the ingredients.

In the long run you'll find making sorbets to be much quicker/easier.. I make them several times a week (I make a half gallon of simple syrup at a time and keep it chilled in the fridge - I also keep the drum in the freezer unless I am in the process of making the sorbet).

I have had no problems with soupy or bad textured sorbets or ice creams.

Good luck!