Having tried a few other different ice cream recipe books, this is the easiest and most fun set of recipes I've attempted.
There are only a couple of standard bases used for almost all the recipes, but the additional ingredients make each recipe wildly different.
There are a few points where you have to trust the book - some of the flavour combinations seem very odd on the page, but when put together work really well. The pineapple piment sorbet, with paprika and cayenne pepper is one of those, as are the cheese-based ice creams like goat cheese and roasted cherries.
There are plenty of boozy ices as well, such as cognac and fig, and each has a number of alternative suggestions using different flavours to achieve similar results.
Technique-wise there's nothing too intense here, as long as you can boil a pan of milk and melt chocolate you will be fine with everything. For the frozen yoghurt selections, the book tells you to strain plain yoghurt through cheesecloth/muslin overnight to thicken it, but my suggestion is to put two coffee filters in a sieve, fill them with yoghurt and put the whole lot over a bowl. Then just peel off the paper and add the thickened yoghurt when the recipe calls for it.