Thanks Mary! Glad you liked them. I can't see the fuss about Tim-Tams but I like the ordinary Arnott's biscuits and I love the truck shaped tins with the parrot logo - a kind of Aussie family tradition.
The ice cream maker I have has an enclosed canister which I have to put in the freezer overnight before making the ice cream. No messy ice & salt like the last one I had. It was the icy salty water which killed the motor, in fact. Poorly designed so that the water flowed straight down into the motor. Not bad for a $20 bargain at a garage (yard) sale, though. I'll try out your recipe because the fact of having to fuss around making egg custard is slowing me down.
I want to try to cut down on the sugar as much as possible and rely on the fruit for sweetness. Mary Garvey, I haven't tried stevia but I have heard about it. I have discovered a medical marvel called xylitol, which is a sugar made from cranberries or birch bark etc, It is just like sugar in taste and looks. I might add a bit of that if I want to sweeten the ice cream a bit.
(Briefly, xylitol blocks the action of bacteria by plugging into the receptors of the bacteria where they would normally plug into the cells of your gut, or other sites of infection. We found out about it in an article in the New Scientist. I especially recommend it for tummy-bug infections - affectionately known as "the wog" here in Oz. It stopped major gastric attacks within hours in both my hubby and I on two different occasions while all our friends and workmates were suffering for days. The best stuff I know of. A thread in itself, really.)