Things I have discovered along the way
I will add more from time to time, so keep checking back

1. Marshmallows float. When using them in an ice cream, add them after you transfer the ice cream to the container. Will save you cleaning up a big mess. Yes learned the hard, messy way.
2. Liqueurs and alcohol can be used to add flavour to the ice cream. They also make it stay softer.
3. Low GI sugar, like Stevia, can be used in place of white sugar. Some are sweeter, so less is needed also.
4. Start with a basic ice cream. Get to know your ice cream maker, how it works, and how it makes the ice cream. If you have the ice cream maker where you put the bowl in the freezer for 24 hours before use, cool the mixture in the refrigerator for 2 hours before you put it in the ice cream machine, this will help the ice cream come out thicker.
5. Taste before you add the mixture in to the ice cream maker. Adjust to your taste, and your ingredients. If it tastes good at this stage, it will taste great as the ice cream.
6. To caramelise sugar, I use 1 cup sugar and 1/4 cup water. Bring to boil, then turn down to medium heat. In about 8 minutes it will start to change colour. Take off when its amber in colour. I found with this way, you have a little more time between ready, and burnt.
7. One of my friends has the ice cream maker which has the bowl you put in the freezer, before using. She keeps it in the freezer, and just puts her frozen veggies in there, so the bowl isn't taking up un used space. That way she is ready to make an ice cream at any time.
8. If you want to add fruit but don’t want the flavour to mix in with the ice cream then once you have moved the finished ice cream into a container, swirl in the fruit. I place spoonfuls of the cut up, or blended fruit on the top of the ice cream, then with a spoon push the fruit down, and move it around the ice cream. This gives the stripes of fruit through it.
9. You can use less sugar when your using sweet ingredients, like fresh berries have a natural sweetness.
10. Light cream and semi skim (2% milk) or skim milk can be used in place of the full cream and full cream milk. The ice cream will need 5 to 10 minutes to soften before serving as it will be less creamy.
11. You can use chocolate chips, or bar chocolate, but the melts are better. As the name says, they melt easier. To melt mine, I put a metal mixing bowl over a simmering pot of water. 
12. When I have finished melting the chocolate, I put the bowl with the chocolate in it, over a bowl with ice water in it. This will start to cool it down. Then you can cover with plastic wrap and place in the refrigerator to finish cooling the mix down.
13. Brown sugar adds a bit of a carmel taste to the ice cream.
14. Egg yolk adds a custard like taste to the ice cream.
15. To save space, when you only have a little ice cream left, move it into a smaller container. This also helps to keep it from getting icy.
16. The more juice from a fruit you use, the more of an icy texture the ice cream will have. It will need about 5 to 10 minutes time to soften to make it easier to serve.
17. Add in chocolates, nuts, cut up fruit, as the ice cream is starting to thicken. Keep the pieces about the size of a chocolate chip, or smaller. I find cutting up some bits really fine, adds a little of that flavour to the ice cream as well.
18. In the recipes where I use 1 cup milk, 3/4 cup sugar and 600ml cream, I changed and used 2 cups milk and 300ml of cream to make it more like a gelato. It melts a lot quicker, so the flavours are released faster as you eat it.
19. Ice cream sandwich. The more cream in the ice cream, the better. The ice cream will melt slower and hold its shape better. Make up your ice cream sandwich with your favourite ice cream and biscuit. Wrap in plastic wrap and let sit over night, so the biscuit softens before eating. This will keep the ice cream from just squishing out when you eat it.
20. Leave room in the bowl of your ice cream machine. Do not over fill it. It needs room to grow, as it adds air into the mixture. The air is what will give it that light, creamy texture.
21. To use liquorice in a recipe, put soft liquorice in a glass jar with milk over night in the refrigerator. This will soften it up and allow you to use a hand blender to blend it all up.