The idea behind making home-made ice cream is to keep the cream and ingredients moving to introduce air, while they freeze, which improves its texture and flavour. Gelato is said to have more flavour for less fat than regular ice cream because of the texture and how it sits on the tongue. Making ice cream is easy, and fun, because you can control the flavour and sweetness, and amount. We used to make ice cream from what was in the fridge after school, like milk, coffee cream, blueberries, and pancake syrup; it took 20 minutes while watching cartoons. I once made ice cream for a dessert as the guests were there waiting; it was coconut mango ice cream and it rocked.
You can do this with a hand crank paddle in a bucket that transfers sub-freezing temperatures, to the ingredients and those are available in stores, but you can make your own for nothing and it works just as well. It operates on the same principles as a spray can that has a mixing ball inside.
Try: fresh organic berries in season, cocoa (mix into a paste before dumping with other ingredients), roasted hazelnuts, fruit you’ve never had in ice cream before, or savoury flavours like rosemary. Fresh mint and ground chocolate rocks in the summer. I’ve had beer sorbet, and it was quite good. The world is big.