About a year ago I got a 1.5 qt Cuisinart electric ice cream maker. For those who remember pouring ice and rock salt into a large bucket and then cranking a handle for an eternity, this isn't it. With these new fangled electric ones I just throw the tub into the freezer for a day and then when ready to make ice cream, pour the mixture in and turn the machine on. It freezes in 15-20 minutes to soft serve and is fully frozen after a couple of hours in the freezer. I may make the kids do it the traditional way at some point, but for now it's hard to beat the electric ones if it's hot and you just want ice cream.
I also appreciate the 1.5 qt size -- it's enough to enjoy, but not enough that I end up eating more than I should as I experiment with different recipes.
Speaking of recipes, I prefer ice cream that is higher in fat content with less refined sugar both for taste and because I suspect it is slightly better for us. But that's relative: with a base of heavy cream this is a good post-ride recovery food, with plenty of fat and protein.
The best recipe I have come up with this far is for maple bacon ice cream. The trend lately seems to be to add bacon to just about anything (bacon chocolate chip cookies for example), so why not ice cream?
Here's the recipe:
Heavy whipping cream
Sea salt (or table salt)
Bacon, extra crispy and crumbled
I've found uncured, hickory smoked bacon works the best thus far. You want bacon with a fair amount of flavor so you can actually taste it. Using less flavorful bacon just yields chocolate chip ice cream with odd bits of something in it. And if the bacon isn't really crispy the texture is quite odd.
For this ice cream maker, whisk together the heavy cream, milk, eggs, sugar, maple syrup, and vanilla until everything was well blended. Turned the machine on and pour the mixture in. The sugar typically doesn't completely dissolve, but is easy enough to scrape in and seems to work fine as the machine continues to mix for quite a while. (I suspect heating everything would help, but I've haven't bothered yet.)
After the ice cream has started to firm up (roughly 15 minutes), add the bacon crumbles and chocolate chips. Let the machine continue to run until things firm up a bit more, when the ice cream is roughly soft-serve consistency. Then transfer it to a freezer-safe bowl and put it in the freeze. After a couple of hours it will be fully frozen and ready to eat!