Two weeks ago I noticed the ice make was not making ice. Now it appears that the freezer is not maintaining a freezing temp as ice cream is mush. When I try to reset temperatures, it does not seem to register.

Do you have frost built up on the back panel of your freezer? If you do this would be a defrost issue.

I would take the freezer bowls out of the freezer, run them both under the sink to thaw both bowls out, dry both bowls thoroughly, and then set them both on the counter so that the liquid settles toward the bottom of the freezer bowls. After 1 hour, place the bowls FLAT back into the freezer - don't forget to wrap them in a plastic grocery bag or some other sort of plastic bag. Try to make ice cream again after 24 hours or more of freezing. Let me know if this works, so I can pass the good news along to others.

According to FDA safetey specs bacteria can grow at 40 to 140 F degrees .Refrigeration must be below this number but above 32F to keep from freezing. I maintain commercial refrigeration and they run at 34 to 38 F degrees. I have deep freeze set at -10F which keeps ice cream very solid but can go up to +2 F which renders softer ice cream...

The freezer temp settings are not low enough or you are getting ready to have a poblem with the defrost circuit.

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.

I just had the same problem a few weeks ago...it was the defrost motor in the freezer...here is a quick fix..until you can get it fixed...turn it off...get it defrosted...all ice gone...and the defroster will work again...if you have one of those steam cleaners..that will defrost it fast!!!

Check the door gasket seal.
Open the door for a few seconds and then close.
Immediately open the door again, and, if sealing properly, it should take more pulling force to open the door.

Check out freezer temp - should be around zero degrees. Fact that ice maker is still working would indicate that the temps are at least about 10 degrees. If the door seals are tight and the self defrosting mechanism is working properly, the unit may be low on refrigerant. I had similar situation where stuff was frozen but my ice cream was mushy even though unit was running 24 hours a day.

not freezing icedraem is an issue, bread not so much, different breads contain different ingrediants that may or may not freeze, forst offthough wher is unit located??? in garage??? if so be aware that it may not operate efficiently ion ambient temps lower then 55 degrees, but if this is in your kitchen i would suspect a "refrigeration"/sealed system issue, perhaps "low on charge and not able to maintain a frozen set temp. Meat may stay frozen ( for a little while anyway, but the ice cream is the first to show indications of problem

Air must circulate in the freezer when working properly. I am guessing the recirculating vent in the freezer may be blocked which would not bring warmer air back to the coil to be cooled. As for the door, I theorize there may be too much negative pressure which pulls the door in while you were pulling out ... don't have solution yet.