Help with Jeni’s splendid ice creams needed!

I don't have a photo, but the ice cream literally pulls away from the metal inside of the canister and sort of "tornadoes". In my experience, you want to stop the process when the ice cream reaches the "creamee" stage, as it will firm up more in the freezing. I hope this helps. By the way, the cognac ice cream is to die for. We devoured that over the holidays.