After a month of testing, I've found that the Cuisinart ICE-70P1 makes excellent ice cream that is smooth and creamy with very few coarse bits. I've found that it makes ice cream that is nearly comparable to that made in the more expensive Cuisinart ICE-100, which has an in-built freezing system, and slightly creamier than the older Cuisinart ICE-30BCP1.  It has an optimum capacity of 900ml (0.95 quart) of ice cream mix, producing about 1090 ml (1.15 quart) of ice cream with about 22% air in 28 minutes and 30 seconds. To get the best out of this machine, I'd recommend freezing the large 1.89 litre (2 quart) removable bowl for 24 hours at around -26°C (-14.8°F). I've found that freezing the bowl at -18°C (0.4°F) produces ice cream with coarse texture.