Great ice cream and the recipes are really easy to follow, once you have made the conversion from US cup sizes.
There is a "base recipe" which seems to be the cornerstone of 95% of the ice cream recipes and it is far simpler to make than working with a custard base, as a lot of recipes do that I've found in other books.
Others have complained that some of the ingredients are difficult to find, but I think they are missing the point in slavishly following the recipes - that is what R and D is all about. Have fun and experiment - you won't be disappointed, after all, this is only about making ice cream! If you feel you really have to, a little research on the internet will enable you to order some of the less well known ingredients, or give you the UK equivalents of them
A word of warning, however: American ice cream makers must have double the capacity of my English one, so unless you want to make enough for about 10 people, halve the quantities given in the recipes.