Hi Helen,

I've been offline for a week and missed this thread, but here's my best advice/recipe.

In the famous cornbread thread, I explained a little about making ice cream in an electric freezer. here

Then last July I finally found the recipe I promised Spaw:

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Vanilla Ice Cream (No Cooking)

4 eggs
1 cup sugar
2 tablespoons vanilla
1/2 pint whipping cream
2 cans condensed milk (Eagle Brand)
~ 1 1/2 quarts dairy milk

As best I remember, I added plenty of vanilla, omitted the whipping cream (never had any, but it makes a nice texture when you use it), bananas or peaches or strawberries. I think the Eagle Brand Milk is the key. Crushed ice in the electric mixer seems to make it freeze fast. Also, it seems to help to put the container with contents in the refrigerator to cool down before actually freezing it.

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The Eagle Brand milk is a sweetened, condensed milk in a can. I'm not sure if you can get it in Oz. You can probably google to find the ingredients in it. You can add any fruit or flavoring -- just be careful not to add too much additional sugar as it will lower the freezing point too much and you'll end up with slush. The all-time favorite is banana.

Of course, some Arnott's biscuits (cookies) go well with homemade ice cream!!!!!!!!!!!!!

(Helen was my Secret Santa last year and sent me some delicious Arnott's biscuits in a decorative tin which is on the shelf by my computer as we speak!)