I have both the Kitchen Aid ice cream maker accessory and a Cuisinart Yogurt and Ice Cream machine and both make fantastic ice cream. It is very important that you freeze the bowls of these appliances for at least 24 hours to make sure the ice cream freezes up the way it should when the dashers are spinning. The ice cream will be ready in about 25 minutes but will be at the "soft serve" stage. You can eat it that way if you like, but to cure it to the hard stage, like the ice cream should be, you must put it in the freezer for at least 4 hours. I keep mine in the freezer for 6 hours and it's ready. Put the ice cream from the machine bowl into a plastic container with a cover. Lay a piece of Saran or Cling Wrap OVER THE ICE CREAM, not the top of the container. If the wrap is snuggly over the ice cream you will not get ice crystals forming on the top.
For some great recipes, I love Ben & Jerry's Dessert and Ice cream book. There are some good books on the market that feature sugar free ice cream so look for them at a good book store. And here's a tip: When making chocolate ice cream use a good quality chocolate. I buy chunks of Ghirardelli chocolate from Trader Joe's. Makes great ice cream.
Homemade ice cream is great because you can make any flavor you want and according to the recipes you can add other ingredients to suit your taste. I haven't had store bought ice cream in over a year. My favorite is B & J's Coffee Toffee Crunch. To die for!!!