This is after 1 hour in the Cuisinart. Consistency is almost the same and temperature not particularly cold (but not room temperature either). Note that after a few more hours in the freezer it tastes great and is pretty (well, very; too hard to scoop) solid and mostly ice-crystal-free. Is this the only function of the machine (reduce crystals - hardly perfect or worth the effort based on this evidence) and the advertised 45-60 minutes is just marketing? Or is there a fault? Other people seem to get edible/much thicker results after using it.