Ice cream machines have become the new bread machines. Even Pacojet, makers of the turbo restaurant-version of the domestic ice cream maker which whirls around at 2,000 revs per minute and can turn out a bowl of pineapple sorbet in mere seconds has over 200 private clients in London.

Making your own ice cream is surprisingly easy and satisfying to do. The only trick is to choose your machine carefully according to your cabinet space and budget and to use the absolute best quality milk, cream and eggs that you can find. After that, in today's world where tomato and smoked bacon ice cream seems perfectly at home on restaurant menus - the field is wide open for experimenting.

Here are three recipes to get you started.