[wanye]

A bit of work needed on the texture, it were slightly too large ice crystals, but I think that's a technique issue rather than the recipe. It was so much easier to scoop than the first batch that just used double cream and eggs!

Anyone made ice-cream with a proper machine rather than the cheap ice bowl churn things?
My current machine motor burned out, so I'm in the market for something a bit shinier... Should I get the KitchenAid attachment? Or a proper dedicated machine that doesn't need sticking in the freezer for a day beforehand?
The Cuisinart and sage machines looks nice...