We used this recipe. I modified the recipe a little so we wouldn’t have to go to the store. We used a combination of heavy cream and 2% milk to total 3 cups and used only 3/4 of a cup of sugar. I chose this recipe because it doesn’t have any eggs in it. You still have to cook it but you don’t have to worry about curdling.
The ice cream is light and airy and tastes like Cold Stone but doesn’t cost a fortune. And it’s Chase approved.