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Are you having trouble using your Lagrange product?
If this is the case, consult the list of Frequently Asked Questions
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This is due to the ingredients used to make the ice cream. It's the same for store-bought ice cream: chocolate will always be firmer than vanilla (due to fat content). We recommend taking the ice cream out of the freezer a few minutes before serving.
Some flaking is normal, yes. All water-based recipes have the tendency to flake.The texture of a sorbet won't be the same as ice cream.
No, you can only make traditional ice cream and sorbets.
If you notice a longer freezing time than what is noted in the instructions, try adding 30ml of sugar-free alcohol (vodka, whisky, pure alcohol with minimum 40% proof) into the fixed tank.
If the blade is no longer turning it means your mixture is ready.
It is not recommended to use an extension cord. If impossible, be sure to use one that is in good repair.
It is recommended to store your appliances in a cool dry place.
