The trials and tribulations of the ice cream maker

ok, so I love kitchen gadgets. I am addicted to them, yes I admit, and I crave new ones each and every day. The gadget might be something as trivial as a souflee cup to hold a sauce to a set of different sized "ice cream" type scoops to make cookies all the same size. The gadet can be small, it can be large, I may have a use for it, and I may not. But to be able to not only say I have said gadget, but to be able to use it proficiently is also part of my addiction.
I read kitchen supply magazines and cookbooks like people read cheap novels. I can read them several times and never get tired. Most recently I wanted an ice cream machine. Oh my, there are so many different kinds out there. I thought this was going to be a quick pick, oh was I mistaken. There are inserts and parts. There are parts to freeze or not. There are options for ice cream, gelato and sorbet. There are recipes for cooked custard or for a milk type base. Then the big question, Chocolate or Vanilla? Before the holidays were were in my bestest most favoritest store, Williams Sonoma. If you've never been to a Williams Sonoma, that's another topic for another blog, however go online an see what they offer. http://www.williamsonoma.com/   There were a few choices for ice cream makers, they ranged in price from $79 to $219. Did I really need to be able to make two batches of ice cream back to back? Do I have room in the freezer to hold not one but two freezer bowls for when the urge hits for icecream? Did I want to spend alot of money for something I might use occassionally? Do I have room to store this when it's not in use? Anyway, I looked, I read, I made up my mind, I changed my mind and changed it again. I decided that I wasn't at the " i have to have it now"point so I left. Unbeknownst to me, Santa Claus made my decision easy, he bought me the Cuisinart Ice Cream maker with the extra freezer bowl. I have had to make some adjustments to my freezer, and those who do dare to open the freezer do so at their own risk of a "freezer-lanch" of items that might slide out. I don't like that idea that you have to freeze the work bowl for 12-16 hours, but keeping one in the freezer at all times for when the urge hits is nice. I never realized that you could make a custard, or a milk & cream only base. I have yet to cook a custard to make ice cream but what I've made has been out of this world.

Double Chocolate Ice Cream

4 ounces Vahlrona (or good quality) Chocolate chopped
1  cup warm milk or 1/2 and 1/2
pour milk over chocolate and stir until melted
add 2 ounces brewed coffee and a pinch of salt
add 1/2 cup sugar and mix until disolved
add 2 cups heavy cream and mix
chill 2 hours or over night
pour mix into ice cream machine and churn for 18 - 22 minutes
remove and put into container.
this is soft serve stage and is ready to eat, however chilling for 4 or more hours allows you to make sundaes and other concoctions without having the ice cream melt before you get finished.