The Creamsicle ice cream that I made turned out not as creamy as I wanted, so I decided that next time I would have to bite the bullet and attempt a custardy, egg-yolk variety even though it sounded humbug to make. Also, one weird thing about the Creamsicle . . . it left a waxy film in my mouth. After checking online, I found that I probably over churned the cream and created butter globules. And so after a couple of weeks of researching, I came up with a simple recipe that used a minimal amount of ingredients. I decided that I would watch the churning like a hawk so that as soon as it looked like it was ready, I would turn the machine off. 3/4 cup milk 3/4 cup whipping cream 3 egg yolks 1/3 cup sugar 1 tsp. vanilla paste Heat the milk and cream to simmering point. Combine egg yolks, sugar and vanilla paste. Stir 1/4 cup of the hot milk into the egg mixture and return mixture to the saucepan. Stir over low heat until thickened. Store in 'fridge until cold. After about 4 hours it was ready to churn. The churning process took only about 11 minutes. P.S. I forgot to mention to pour through strainer after the cooking process. I've made the ice cream twice so far, and both times tiny flecks of I don't know what (egg maybe?) were left in the strainer.