There are so many threads on ice cream...how many eggs, how much sugar, whole milk, skim, heavy cream...the bottom line to me, ALL ice cream is fabulous!
I most recently made cinnamon ice cream for Thanksgiving, and it took quite a while to get to the soft serve stage when I was churning it. Here's a great tip for speeding up that process. When you have made the base, reserve one cup of it, and put that cup in the freezer and let it freeze. Cool the remaining base in the refrigerator until fully chilled.
Then when you are going to churn the ice cream, mix in the frozen base with the chilled base. That will dramatically chill down the mixture, and speed up the churning time!
Homemade ice cream quicker!