My top tip would be to use real cream, with no carrageenan or other added ingredients. I usually use Strauss heavy cream.
My second tip, always strain your custards before chilling to remove any lumps or stray bits of egg.
My favorite use for my ice cream maker is gelato. It is very easy. I use Nancy Silverton’s recipe whenever I want a quick batch.
Whisk together 1 cup of milk and 3 T. cornstarch, set aside.
In a large saucepan add:
3 cups milk
1/4 cup non-fat dry milk powder (your grocer will have it)
1/2 cup sugar (I use 1/4 cup)
1/4 cup corn syrup
1/8 tsp. salt
Whisk over high heat until almost scalding.
Remove from heat, whisk in milk/cornstarch mixture. Cook over medium heat, stirring often, until thickened enough to coat the back of a spoon (10-20 minutes).
Strain, let cool, then refrigerate anywhere from a few hours or up to three days.
Remove from refrigerator,
stir in 1/2 cup whipping cream,
then freeze in your ice-cream maker according to manufacturer’s directions.
Once it is done, you can drizzle in in melted (70%) chocolate; or stir in 1-2 cups fruit purée.
I make a peach gelato right around this time of year using this recipe, it’s pretty fabulous. I haven’t gotten around to it yet this season, and the boy and his friends were joking about, “What, no famous peach ice-cream this year?” But they were serious.