This item rates 5 stars in EVERY way. All you have to do is follow the directions as written, but perhaps with the following tips:1. After you mix the ingredients, wipe the rubber "gasket"/seal clean of all liquid, sugar, mix, etc., before you put on the inner lid. Anything not removed keeps the lid and gasket from making 100% direct contact with each other for a proper seal.2. You only have to fill the bottom piece about half way with ice (& salt & water as directed). The inner bowl should be pushed down until the gasket around the top of it is about half way into the bottom shaker piece, evenly, all the way around. (You have no choice; the top section won't twist on properly until it does so...but it helps to know this.) It is not supposed to 'drop in' easily; it SHOULD be a snug fit. The point of it is to keep the ice & salt solution from getting into the internal cup during the shaking. The top twist-on piece is also a snug fit for the same reason...it locks the internal cup and lid in place so they won't move and/or open during the shaking. Be sure that it is evenly closed all the way around, and fully twisted into place. Even a TINY amount of salt in the ice cream will prevent it from freezing.3. Shake for the time recommended. Open the unit, and the internal cup. The mixture should be hard-frozen on the sides and bottom of the metal bowl, but still liquid & frothy in the middle. Use a spoon to chip off a section of the hard-frozen ice cream from the side of the bowl, and stir it into the liquid section. Quickly & carefully continue until all frozen and liquid ice cream has been mixed together. The coldness from the hard-frozen part(s) actually quick-freezes the liquid part as it is mixed, resulting in a one-scoop (1/2 cup) sized serving of PERFECTLY frozen ice cream.I use the following 3-ingredient recipe (ref: Ice Cream In A Bag):4 Tablespoons (1/2 cup) 2% milk (or use chocolate milk for chocolate ice cream)1 Tablespoon sugar1/2 teaspoon vanillaMix together, shake-freeze, and ENJOY!