I really really like to eat ice cream. Apart from biscuits, ice cream is probably my biggest diet downfall. I like it so much I started to make homemade ice creams. They are hard to beat and you can make some really amazing treats, and know that they are made from real food and free from any unnecessary extras.
I like ice cream so much I bought an ice cream maker, and if you are serious about ice cream they are really useful. Mine has never made a bad ice cream and together we have made all sorts of ice creams. Making ice cream is a great way to make use of in season fruits, and there is something amazing about homemade strawberry ice cream. My eldest boy really enjoys making ice creams with me... and as a kids activity its slightly less messy than baking! We don't bother with the custard based ones, I tend to be more into the quick recipes where you chuck in milk, cream and your other ingredients and churn for 30 minutes.
However, you don't need an ice cream maker to make delicious ice creams, though. One of the best (and easiest) recipes is Nigella Lawson's Lemon Ice cream, in How to Eat. I have reproduced it below. The great thing about this recipe is that once you have put it in the freezer you can forget about it till you are ready to eat it. There is no mixing or crystal breaking etc.
Lemon Ice cream
3 juicy lemons
420ml cream (she suggests whipping cream but I simply use pouring cream)
170g icing sugar
Grate the zest from two of the lemons. Squeeze the juice of all three and pour into a small bowl with the zest and icing sugar, stir to combine and leave for 30 minutes (which I never have and its always been fine) to let the flavour deepen. Whip the cream with 3 tablespoons iced water until it holds soft peaks, then whisk in the icing sugar/lemon juice mixture. Tip into a shallow container, cover and freeze. Soften in the fridge for a little bit before serving.
The first time I made this, four grown-ups demolished the lot at a Sunday lunch... Luckily we had minestrone first, rather than a roast.