I think I need an ice cream machine. There’s a bunch of these that different brands put their name on and they seems to be decent. Only thing I’m worried about really is for the paddle to break, but there seems to be a sensor that turn it off when the resistance reaches a certain level.
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So, i have a bad habbit of following rabbits waaay to far.
Anyway if you are just a hobbyist, kitchenaid makes a mixer attachment that will make nice small batches of ice cream.
The low end vevor is also fine for the occasionall at home creation. For the few times a year i make something, the kitchenaid contraption has served me well.
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I hear McDonald franchises have a bunch of spares … 
When I was a kid our family used one of those Rival brand ice cream makers that never seemed to make good ice cream.
However, now days I use an old Donvier manual ice cream maker.
The disadvantage is that you have to churn it by hand, but the advantage is that you don’t accidentally turn your ice-cream into ice-butter.
They also have a stainless-steel sleeve that you freeze overnight before each batch. So that limits you to one batch per day, unless you buy extra sleeves.
Unfortunately, I don’t know if the newer Donvier units are still the best option, since they aren’t made in Canada anymore.
As far as automatic machines go, I’ve heard good things about their results, but not about their long-term reliability. I would be wary of any that use closed-loop refrigeration, but if they use ice-water or a freezable sleeve, I imagine they’d hold up better.
The main key is finding a unit that doesn’t over-churn the mixture. Otherwise it prevents the correct crystals from forming and results in either a “lumpy” or “wet” ice cream.
EDIT: I forgot to mention that traditional ice cream has to ripen.
It’s similar to a steak that has to rest after being cooked, and greatly affects the texture of your ice cream.
It’s normal for the finished ice cream to be a bit runny out of the machine, but if you let it cool in place for about 10 minutes, you’ll get a nice soft-serve. If you leave it for a few hours in the freezer you’ll get a nice ripened “hard-pack” ice cream. 
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Huh, I didn’t know they made those. Worth mentioning that on non-comercial units, the attachment drive is made of plastic gears on these mixers. So if you ever have the output shaft fail, you just need to open up the unit and replace the gears.
The kitchenaid bowl add-on, looks like a UNIT of a bowl
IIRC, only the standard sized mixing stands [Classic/Artisan], will support it
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Whoops, My bad! I assumed it attached to the front like the shredder/grinder attachments do.
Yeah, that thing looks pretty darn slick.
NOT affiliated, to the protruding attachment point [pasta maker / veggie chopper /etc.]
Its a insulated bowl [TB freezer prepped], along with an included spindle attachment
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yup
if you are quick with the kitchenaid unit you can get 2 separate flavors mixed into a softserve state and transitioned into a freezer before the bowl thaws.
if you want to mix and eat the icecream in one go, the bowl will make one full bowl into a slightly soft ice cream consistency.
it is best to freaze leftovers in a separate storage container. and or use a plastic scoop in the kitchenaid icecream bowl.
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Hi, thanks for the advice, it’s good to know.