Recipe for home made ice cream (preferably chocolate)

[MaggieFS]

I have unearthed an old ice cream maker, which I asked for but never used.

It's quite small, battery powered which you pop into the freezer. I'm thinking it would be fun to do with the DC. (Why this has occurred to me now, and not summer is a very good question!).

No idea how to make ice cream, if anyone has any tried and tested recipes that would be great. Chocolate, strawberry, mint choc chip, rum and raisin would all go down very well here.

Rocky road https://www.dailymail.co.uk/femail/food/article-1298398/Recipe-Rocky-road-ice-cream.html

David Lebovitz's recipes are pretty much all excellent. Lots are online but if you want a book then The Perfect Scoop is brilliant.

Cheats ice-cream - whipped cream and condensed milk.
Would probably take rum& raisin or mint chocolate chip.

Seconding the suggestion for the cheat version.
I make this regularly. You do need to use fairly 'robust' flavourings, coffee works well, to overwhelm the taste of the condensed milk. It's not unpleasant, just noticeable.
I do raspberry or strawberry ripple by adding some good fruit conserve and some frozen berries.
Soak raisins in rum but do be careful: if you over-do the alcohol the ice cream won't freeze. But boozy slushies are yummmy 😁

I've used Delia's chocolate one I think it is.

I've been looking for a really nice dairy. I can find vanilla, but I'd like dairy and then add things to it.

I think we used equal parts double cream, milk and strawberry jam in ours. It was to use up surplus jam and worked well.

Thank you, I will start to have a look.

What's the benefit of/point of the cheat's version?

Cheats version doesn't involve making an egg custard!

We quite liked it plain, with the condensed milk flavour!!!

Condensed milk makes a no-churn ice cream. If OP has a machine this isn’t a consideration! If you don’t want to faff with an egg custard base then you can make a Philadelphia-style ice cream.

Yes, the machine will churn.

Is making egg custard a faff? (I have a lot to learn 🤦‍♀️)

It’s not difficult but it is time-consuming, because the hot custard has to be cooled and chilled before you can churn it, whereas an eggless mixture can be entirely made with fridge-cold ingredients and then go straight into the machine. You also only use the yolks which leaves you with a load of egg whites to use up. Great if you make a lot of meringues etc, a bit of a pain if not. They do freeze well tbf.