Rick Stein's crème brulée ice-cream - anyone made it?

[BIWI]

Just started making this today. Have made the custard so far, and it's chilling in the fridge. I'm not entirely convinced it's thick enough, although I cooked the custard for a long time, over a gentle heat.

I'm not sure what to do next (after I've caramelised the sugar on the top) - it says to put it in your ice-cream maker, but does he mean to churn it, or just to freeze it?

It's for a dinner party, so I want to make sure I'm doing it right!

I don't know the recipe-but I'm sure he means churn it. Off to google!

@CurlewKate The recipe is in his Coast to Coast book, and this is what it says (at the end of the recipe, once the custard has been made, and the top sprinkled with sugar and then caramelised under the grill):

"Break up the caramel topping here and there with the handle of a kitchen knife and stir the pieces into the creamy mixture below. Transfer to an ice-cream maker or a plastic container and freeze for 3 hours, or until firm."

It's the 'or a plastic container' which has thrown me a bit - made me wonder about the need to churn. (I have an ice-cream maker, so it's not really an issue!)