I received this ice cream maker for Christmas, and I've made two of the Philidelphia style ice cream recipes from the included recipe book (pistachio and vanilla (with a bit of Grand Marnier added).
You need to have a very cold freezer to freeze the barrel, and it does take up some room. I just leave it in my freezer so it's ready to go whenever I want.
My second batch of ice cream turned out better than the first. It seems to take my batches closer to 35 minutes of churning to get to a good soft-set consistency. Even then, it's still a little too soft to eat for my taste. I like to give it a good 4 hours to harden in the freezer after churning. My second batch lasted in the freezer for a week (well-covered) without developing too icy/grainy a texture. The texture of the vanilla-Grand Marnier was improved due to the alcohol in the vanilla and the Grand Marnier, which kept the ice cream from freezing too hard. I think I'll make sure I have at least 1T of vanilla in every recipe I make for this reason.
I do find the mouth-feel of the ice cream a little greazy, for want of a better word, with all the heavy cream the recipes call for, but I think mastering ice-cream making with this machine will just take a good bit of experimenting. The included recipes cover all the bases, from cream/milk Philidelphia style, custard bases, gelato, frozen yogurt, sorbets, and even frozen drinks. I'm also planning to order an additional ice cream recipe book or two, but for now, the included recipes are such that you can figure out variations pretty easily.