Well I finally made my Ice cream. It was OK the next day but didn't set at first. When I was churning it it never got thicker than a thick cream consistency. What consistency should it go to? But however it did set my the next day and was nice but I'm pretty certain it should set faster.
I'm put a link to the recipe I followed maybe someone can tell me where I might have gone wrong.
This is the recipe I used. Wanted to start of with a more easy recipe. http://www.jamieoliver.com/recipes/chocolate-recipes/chocolate-ice-cream/#fSL3Pe8jDgGz5SVR.97
Now when I melted the chocolate and milk instead of doing it in a pan I did it in a bowl over some water. Don't think that would have affected it but when I beat the eggs and sugar it is possible I might not have taken them far enough. Could that affect it and what consistency should they be at?
Now where had to cook it all together and thicken it again it is possible I may have not took it far enough. I did it over a bowl over some water again and perhaps I should have done it in a pan.
Then I combined the cream and mixture together but I added the cream to the mixture like the recipe said but I think it may have been better to add the mixture to the cream because bits of cream were not stirred in properly.
So that is what I did any ways to make it better would be great.