DIAGNOSIS This is cavitation. The paddle is spinning so fast it whips air into the top layer, causing it to over-aerate and dry out. The mix is likely too low in fat or stabilizers.
FIX After the main cycle, use the "Re-Spin" function. This re-integrates the mixture without adding more air. For the next batch, reformulate your base. Add 1-2 tablespoons of a fat source like cream cheese, full-fat coconut milk, or xanthan gum. Ensure you are using the correct fill line—overfilling can cause this.
IF THAT DIDN'T WORK The texture may be too hard initially. Let the pint temper longer before spinning (10-15 minutes). A harder block forces the machine to work harder, introducing more air.
HEADS UP The "Ice Cream" setting is for higher-fat bases. For sorbets or low-fat mixes, use the "Sorbet" or "Light Ice Cream" setting. They have different spin profiles designed for those textures.