The temperature is set on high in both the refridgeerator and the freezer but it will not freeze things like ice cream its not cold enough and in the fridge things are not as cold as they used to get. Is this a defrost problem or does something need to be drained or what?

If your ice cream maker freezes and stops turning after only 20 minutes, there may be a few reasons for this. Here are some things to check: Freezing temperature: Make sure that the temperature in your freezer is set to the correct temperature (around 0°F or -18°C). If the freezer is too warm, the ice cream maker may not freeze the mixture properly. Mixture consistency: Make sure that the mixture you are using is not too thick. If the mixture is too thick, the ice cream maker may struggle to turn the mixture and freeze it properly. Overfilling: Make sure that you are not overfilling the ice cream maker. Overfilling can cause the mixture to overflow and prevent the machine from freezing the mixture properly. Motor issue: If none of the above solutions work, there may be an issue with the motor of the ice cream maker. In this case, you may need to contact the manufacturer or a professional repair service to diagnose and fix the problem. As for turning on the furnace and power in your Hitchhiker II trailer, you may need to refer to the owner's manual or contact the manufacturer for specific instructions, as the process may vary depending on the model and year of your trailer.

Get a freezer dial thermometer (about $5-10 at grocery or box store) and check the temperature, then adjust the freezer (NOT refrigerator) setting dial (usually just inside the top of the cold cut section) a number at a time colder and see how that changes the temperature.
Vegetables and ice cubes freeze hard at about 28-30 degrees F, so freezers are usually set at about 5-10 degrees F, and not above 15 for safety. However, ice cream that is high in cream content generally will be runny to about 25, and soft down to about 0-10, so you may need to set your freezer as low as zero degrees F.
The comment on cleaning the coils is very important - you should do that about yearly, or more often if you have shedding pets. Be gentle with them - you do not want to bend them, as they carry refrigerant fluid, and repairs are expensive. The coils can be under or on the back of the unit, and it is best to not only vacuum them out, but also to blow them out if possible before vacuuming - with compressed air hose if you have it, else with a cleaned-out shop vac on blow setting. Be sure after you blow it out that the fan (usually accessible from the back by removing a cardboard cover after disconnecting power) is not blocked by a clump of lint - it should spin freely. The compressor (roundish tank with wires and tubing coming out of it) should also be blown / brushed off, as lint accumulation makes it run hotter, which reduces freezing capacity.
Also - try putting your ice cream as low in the freezer unit as possible (cold air sinks), and as far back as possible so it does not warm up as much when you open the door. Side-by-sides are bad for this, because all the cold air pours out every time you open the door. You might also try packing something around the ice cream to reduce the effect of opening the door - like bags of frozen vegetables, for instance, or even a wrapped layer of cardboard (although that will also make it take longer to initially freeze).

When you are freezing something, set your freezer on its highest setting. However, if you are going to leave your freezer empty for a long time, you should change the setting to a lower one. Here's a great tip for ice cream: place a tub of ice cream in a ziplock bag before putting it in the freezer; it prevents freezer burn. You know when your ice cream gets so cold, it's hard to scoop out? Doing this stops that, it's keeps the ice cream just soft enough for easy scooping!

Honestly it sounds as if you have a sealed system issue, most likely low on freon.

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check to see if the coilf has a full frost pattern

Your freezer is not cold enough. I had a heck of a time with this machine the first few attempts, when I was in storing it in my main freezer (less cold than the one in my garage). Then i froze the bowl in my garage freezer - it is set to below 32 degrees Farenheit and is designed for long-term storage (gives anything I put in it major freezer burn). When the freezer is set to a low enough temperature, you will find that even 14 minutes is plenty of time to acheive the desired ice cream consistency in the ICE-45 (without having to pre-chill the ingredients).

Other things to check:
Make sure you are using heavy whipping cream and not half-and-half or other substitute.
Make sure that you wait until you are ready to pour the ingredients into the bowl BEFORE taking the bowl out of the freezer.

If it is not freezing, I would suspect you didnt use enough salt. Salt melts the ice and makes the water colder. You need lots of ice, the finer crushed the better, and salt. Do not bleed off the cold water, that is where the action is.

Hope this helps.

The problem is a defrost problem. The freezer coil has frost on it and thus restricts the cold air from flowing. This affects the refrigerator as it gets its cold air from the freezer. The ice will not make if the temperature is above 12*F and this also is why ice cream is like mush.

High room temperatures will throw this unit off BIG TIME. Just to give you an idea how sensitive the freezer bowl is - if you run cold water along the freezer bowl before putting your ingredients in, the COLD water is enough to unfreeze the bowl! Don't remove the freezer bowl from freezer until you are immediately ready to begin mixing - not 5 minutes earlier.

-Tha Mp3 Doctor