So I set about digging out my

Anyway, a trip to the supermarket later and I had the ingredients I needed. I didn't have the instructions for the machine.... but who needs those!? I had remembered that the middle bit needed to be frozen over night before you could use it. Yes, I have tried to make ice-cream in it without any cold before... hangs head.
I decided to go for a more Italian recipe (I think) it is definately a more creamy recipe and doesn't involve eggs and that's what I call Italian, so I will continue to do so.
The Recipe is as follows:
1 1/2 pints of whole milk
1 cup skimmed milk powder
1 1/2 tsp vanilla essence
6oz caster sugar
Put everything into a saucepan and slowly bring to the boil, stirring all the time.
As soon as the mixture begins to boil remove from the heat and pour into a bowl to cool.
Once the mixture is completely cool pour into your ice-cream maker for the specified length of time. With my machine I have to finish the freezing process in the freezer. This entailed me pouring my mixture into a freezeable container and placing in the fridge. Every hour I went in and stirred up the mixture woth a whisk, just to break up the ice crystals. I did this about 3 times before letting it freeze completely.
If you don't have a machine then you will need to do all the freezing in the freezer, just make sure you give it a stir every hour or so as it freezes, just to keep it smooth!
This ice-cream was great and I am very pleased, I think I will use it as a base for other flavours (as well as on its own!).
With my last recipe post I made Red Velvet Cup Cakes and someone asked me if I could send in a photo of how red the sponge itself was. Well there was one left and I managed to snap a photo before it was snaffled.....
The red makes the cake seem a very rich chocolate brown colour in the photo, it is more red in real life, but this photo isn't bad and should give a good idea of the colouring!