Hi Molly,
I've had an ice cream maker for a good few years now and love it!
Although I've used quite a few recipes, the one I use most is below:
6 egg yolks
6oz caster sugar
1/2 pint full fat milk
1/2 pint double cream
Whisk egg yolks and sugar together until thick and creamy and they have turned pale coloured. (I use an electric hand held beater but you could use an ordinary egg whisk, it's just a bit more hard work!) Heat the milk and cream to boiling point, then pour onto egg/sugar mix and stir until smooth and sugar is dissolved.
That's the basic recipe, then you can add flavourings. Some of my favourites:
6 tablespoons of lemon curd (you can also add some crushed meringue to make lemon meringue ice cream)
Rosewater to make turkish delight flavour - sorry can't remember how much i put in as I just keep adding until it tastes right!
Replace the milk with a can of coconut milk.
The best of all - but very fiddly - when you heat the milk and cream, add 4 oz liquorice. It's a bugger to melt but if you persevere it does all melt eventually. Then strain the mixture before you add to the egg yolk mixture.
I also make a Dulce de Leche one, but you need to reduce the sugar down to about 2 oz as the Dulce de Leche is very sweet - I add about 6 tablespoons and you get a lovely creamy toffee flavour.
You can also do very simple things like mix a can of cherry pie filling with 1/2 pint of double cream. I do find the 'custard' type is better though, the ones made with just cream are very dense.
Happy ice cream making!
