Reddit mentions of Whynter ICM-15LS Automatic Ice Cream Maker 1.6 Quart Capacity Stainless Steel, with Built-in Compressor, no pre-Freezing, LCD Digital Display, Timer, One Size, Multi

For the ice cream base:

• 5-8 egg yolks, for date ice cream, I use 5. For regular vanilla I use 6.
  
  
• 2 cups of Heavy cream
  
  
• 1 cup of whole milk
  
  
• 2/3 cup of sugar
  
  
• A pinch of fine salt. I use the morton brand fine sea salt, but if you can't find it, you can always put salt in a grinder.
  
  
• 2 vanilla beans
  
  I like the balance of this recipe, but my best friend loves super dense super rich ice cream. When I make batches for him, I use 8 egg yolks, 2 1/2 cups heavy cream, and 1/2 cup of milk. Tinker with the ratios to fit your taste.
  
  I also use honey instead of sugar for his ice cream, because it makes him happy. I've been asked about using date sugar for this specific ice cream, but since I haven't gotten my hands on it, I can't speak for how much to substitute.
  
  How to make it:
  
  Scrape the vanilla beans and put the scraped flesh and pods into a saucepan with the cream, sugar, salt, and milk. Simmer the mixture until all the sugar is dissolved. Don't boil, simmer.
  
  Whisk the egg yolks in a bowl and slowly whisk in some of the hot cream mixture. Don't do it too fast, you don't want to curdle the eggs. Then whisk the egg-cream mixture back into the rest of the cream mixture in the pan. Cook the mixture until it coats a wooden spoon. It should be fairly thick. If you draw a line with your finger on the spoon, the mixture should stay separate. Like this
  
  If you did everything well, you shouldn't have clumps. If you have clumps, you'll get better after making it a few times. Strain in through a fine mesh sieve and let it cool. Once it's cool, put it in the fridge to get cold. I usually cook at night, so I just leave it in the fridge overnight.
  
  I used to have this ice cream maker before someone stole it. :( It was a gift. I couldn't afford a new one, so I got this. It's adequate. The bowl needs to be pre-frozen for 48 hours, though I do it for 4 days. It's important to keep it straight so it freezes evenly. You pour the mixture in, and 20 mins later, done. You now have soft serve vanilla ice cream.
  
  The dates:
  
  I puree 15 dates in the vitamix, after making sure there are no pits. I chop 5 dates so that there are nice little chunks here and there.
  
  I try to buy moist dates, but if they aren't moist, I sometimes add a few tsp of water or bourbon while pureeing.
  
  Now all you do is swirl it into the ice cream, and put it in the freezer to get hard. Some people like soft serve, I like mine hard and slow melting.