We bought an ice cream maker last year. It has broken us of the habit of buying pints of ice cream, since all store bought ice cream tastes a bit of the containers in which they are sold and homemade ice cream tastes so much more of its essential ingredients. However, I think we eat more ice cream now than we used to.
The easiest ice cream to make is one that is part milk and part heavy cream, Philadelphia style. However, we have eggs and whole milk from our CSA so we decided to make a custard, or French style, ice cream. It has no heavy cream. This recipe is from the The Silver Spoon. We modified it to use a whole vanilla bean instead of vanilla sugar. It was delicious topped with strawberries from the farmers market and shared with friends.