One more piece of advice: never jokingly suggest to your friend that if he likes jalapenos so much he should try making ice cream out of them. Because jalapeno ice cream is even worse than you’d imagine.
Also, if you’re adding solid particulates like oreos or cookie dough, pre-freeze and add them towards the end of the mixing process.
My favorite recipe is the one that makes my mother nervous because of the raw eggs. It’s uncooked and calls for only milk, half-n-half, eggs, sugar and vanilla. It makes very soft ice cream and pretty much has to be eaten immediately, but it’s wonderful.
Sounds delicious, but what dangers do raw eggs impose? I’ve forgotten.
We have a chest freezer, so I just store the thing in there, we’re always ready for ice cream!
Anyone ever used good dutch cocoa to make ice cream, rather than melted chocolate? In three years of ice cream making, I’ve never made chocolate!
My husband makes Philadelphia style ice cream, which has no eggs. It’s not quite as rich in texture, but he uses extremely high quality chocolate, and that adds richness. No eggs, no cooking required.
He uses a hand-cranked Donvier that we inherited from someone who bought a fancier one to replace it, but–there’s a KitchenAid mixer attachment? I must check this out!
Eggs can be contaminated with salmonella bacteria. It’s supposed to be rare, but salmonella poisoning is pretty yucky and can be dangerous to infants, the elderly, etc.
I always warn people that my ice cream contains raw eggs before I serve it, and I didn’t give it to my kids when they were little.
Ta!
I’m a big ice cream maker. I love any chocolate recipe, but the flavor that is far-and-away better than anything you can get in the store is strawberry! Homemade strawberry, made with fresh berries, is nothing like the artificially flavored dreck that you get in the supermarket.
I got an ice-cream maker for Christmas, the kind with the cylinder that has to be pre-frozen. Tonight for our Saturday night treat I’m making mint chocolate chip ice cream. I’ll let yinz know how it turned out if I don’t die of the Happies 
Just as a warning, don’t ever imagine it might be a good idea to try to make fresh mint ice cream by using actual mint leaves.
Tastes fine, but awfully… vegetative. Stick to the extract.
In my area, Harris Teeter stores carry Davidson’s pasteurized eggs. They’re great for recipes calling for uncooked eggs and take the worry out of eating uncooked cookie dough.
Don’t forget, flodnak!! 
Oh. My. Ghod. The mint chocolate chip ice cream was amazing. Creamy and soft and just perfect. Even my husband, who can usually take or leave mint flavored things, happily helped polish it off. Yum.
I didn’t have a recipe, so I used the basic recipe that came with the ice cream maker and added a few drops of green food coloring and about nine drops of mint essence to the milk before starting to mix the ice cream. That worked fine (for one liter). About half-way through the freezing time, I added a generous handful of chocolate chips and let the ice cream maker stir them in.
One thing, though: next time I make it, I’ll remember to buy the miniature chocolate chips. The regular ones are a little bit too big.
Thanks, I’ll look for those. Because right now I risk the raw eggs on a regular basis. I love cookie dough and brownie batter far more than the finished product.
I’m on a short term no-sugar diet but I LOVE ice cream. Any way you could share your hard-earned knowledge about what proportions work?
I have done low-carb ice cream.
The best sweetener is Diabetisweet, which is made of sugar alcohols. If you are feeling frisky it can be caramelized for “butter pecan” ice cream. (Splenda does not caramelize)
Sugar has an important role in keeping icecream semisolid, so low sugar ice cream made at home doesn’t store well – it gets rock hard in the freezer.
I experimented a lot and the results were only so-so. “CarbSmart” ice cream bars are good enough for the short term, IMHO.
Hereis a procedure that is supposed to pasturize eggs. I can’t get Davidson’s where I live.