I have a 1 ½ quart ice cream maker and this recipe works perfectly for this size. If your ice cream maker is larger, you may want to double the recipe.
My ice cream maker bowl must be frozen before use. I cover it with plastic wrap (so it doesn’t form ice crystals on the bowl) and freeze for at least 24 hours-48 hours. When I’m ready to use it, I pull off plastic wrap, pop it into position and turn it on. Then I pour the mixture into the bowl as it is turning. It takes about 25 minutes for it to set up to a frosty consistency.