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Recommendations

Holly salmonella Grubman, this thing’s got raw eggs. Are your trying to make me sick? The answer is no. I’m willing to take a chance that either the irradiation or clean handling of eggs reduces the risk to super low levels. But make at your own risk. If you don’t want to take a chance then simply mix the cream, milk in a saucepan under a low heat until it begins to form bubbles around edges. Remove from heat. Whisk egg yolks until they are a light yelow color. While continuing to whisk, add a small amount of cream mixture to yolks. Once mixed, add all the yolk mix back into the cream mix (this is known as “tempering”). Place pan back on low heat and cook mixture, while frequently stiring, until the mixture thickens and coats the back of a spoon (approx. 5-6 minutes). Remove from heat. Strain and let cool completely before proceeding.
If making chocolate, chop chocolate into small peices and place in bowl which you will pour the strained, cooked mixture into and cover the bowl for 15-20 minutes, which, at the end of this time you will whisk to ensure that the chocolate is melted and smooth.
As a general rule of thumb I use a cream to milk ratio of two parts cream to one part milk. If you like it creamier use more cream and less milk. If you are concerned about your waistline, adjust the ratio in the other direction.
Every ice cream maker is different. Some more expensive ones come with a refrigeration unit built in. These are quick, easy and heavy. Some need to be put in the freezer and are battery operated. And some need lots of ice, rock salt and a hand crank. To each his own.
Finally, there’s a proper way to make ice cream and there’s a quick, easy and fun way. Both are pretty damn good. My partners David and John in this grand experiment known as GreatGrub believe firmly in custard-based ice cream making. See David’s fresh mint ice cream recipe if this one isn’t doing it for you.