I FREAKING love ice cream. It's creamy and delicious. I always seem to find room in my stomach to enjoy a good scoop or two (or a pint) of ice cream. I personally think churned ice cream is better than no-churn in terms of flavor and texture. No-churned ice cream is very sweet with the addition of sweetened condensed milk compared to churned ice cream that has a traditional base that uses egg yolks. However, I think the addition of the lemon curd, while sweet, adds a tanginess that balances out this no-churn compared to other ones I've made. However, I think No-Churn Ice Creams are great if you have very limited space, limited time, and only require a handful of ingredients. But, if you are interested in an ice cream maker I love my Cuisinart Ice Cream Maker ICE-21. It's pretty small so it doesn't take up too much space and makes delicious ice cream churned out in about 20 minutes.