A couple of minutes wouldn't do it as hard as this stuff is. I left it out around an half hour and I could scoop some off the top then. I added no liquid at all, just yogurt and blueberries with splenda and some rum. I found another site that suggested that you need to add at least one ounce of alcohol for each cup of cream (or yogurt in my case), so I'm going to try that next time. I only added a couple of tablespoons for a quart. That site also suggested that part of the problem was using an artificial sweetener instead of real sugar. Apparently something about the sugar helps to keep the recipe from freezing solid.
