I have the same cuisinart ice cream maker, and the first time I was dissatisfy with it was when I had to make a whole recipe of peach ice cream this summer. I usually half the recipes. And, with a whole recipe, I had to do it in two batches over two days and both batches was quite soft in the end. The cylinder permanently resides in my freezer when I am not using it. And, I chill a huge container of creme anglais base in my fridge and mix it with flavors that I want.
As for that Cuis supreme.....I am sooooo in love with it.
The main problem with these ice cream/sorbet makers with the jacket that has to be kept in the freezer is that it can't get any colder than the temperature of your freezer and that is not cold enough to make really good ice cream.
The old-fashioned ice cream makers, in which you had a metal cylinder that turned insize a bigger container that held ice and salt, worked so well because once the rock salt is mixed with the ice it will drop the temperature to minus-5 degrees and it will maintain that temperature steadily with no fluxation up or down for at least an hour.
The jackets may be close to zero when they come out of the freezer but within a few minutes that temperature will have risen (you can check it yourself by putting cold water in the thing and using an instant-read thermometer) and while you can achieve a soft-serve consistancy, you will never get the consistancy that you would have gotten in one of the White Mountain-type freezers. By the time you have been running the machine for the 25 or 30 minutes it takes to reach a semi-frozen states, it will have become too warm to maintain it.
You can, of course, transfer it to another jacket, newly removed from the freezer, but that is assuming you have a second one.
Otherwise you have to put the mixture in the freezer to let it firm up and really should take it out and mix it before it gets completely hard to make sure it is the right consistency.