One of my favorite with really great reviews is the #1 Best Seller Cuisinart ICE - 30BC Pure Indulgence 2 Quart Automatic Frozen Yogurt, Sorbet, & Ice Cream Maker for $83.20 (Retail $165).
Details:
-Fully automatic frozen yogurt, sorbet, and ice cream maker
-Brushed stainless-steel housing; heavy-duty motor
-Large ingredient spout for easily adding favorite mix-ins
-Double-insulated 2-quart freezer bowl; instruction book and recipes included
-Measures approximately 8-1/4 by 8 by 11-1/4 inches; 3-year limited warranty
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Here's the first recipe I'm gonna try:
INGREDIENTS FOR NUTELLA HALF
2 cups whole milk
1 cup heavy cream
3/4 cup sugar (separated as 1/2 cup and 1/4 cup)
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate hazelnut spread (Nutella)
INGREDIENTS FOR PEANUT BUTTER HALF
2 cups whole milk
1 cup heavy cream
3/4 cup sugar (separated as 1/2 cup and 1/4 cup)
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup peanut butter
pinch of salt
DIRECTIONS FOR NUTELLA HALF
1. In a saucepan, combine milk, cream and 1/2 cup sugar over medium heat and cook until sugar dissolves, about 5 minutes.
2. Meanwhile, in a medium bowl, whip egg yolks with the remaining sugar until thick and pale yellow, about 4 minutes.
3. Pour 1/2 cup of warm milk/cream into egg mixture, stirring constantly. Add this back into the saucepan and cook over very low heat, stirring constantly until the mixture becomes thick enough to coat the back of a wooden spoon, about 7-10 minutes.
4. Stir in vanilla extract and hazelnut spread until completely dissolved.
DIRECTIONS FOR PEANUT BUTTER HALF
1. Wash, rinse and repeat, substituting 1/2 cup of peanut butter and adding pinch of salt in the final step.
Crank both bases in an ice cream freezer, and then incorporate Nutella and peanut butter chips into the opposite base. ENJOY!
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