As I thought. I've had a look at that recipe, and it is so very 'wrong'. I've tried similar recipes in the past, knowing they were just plain wrong, but finding it necessary nevertheless to satisfy my own curiosity despite my disbelief. Unfortunately, I was always proved correct, and they ended up in the trash.
So for the benefit of all you budding ice cream makers out there, let me state once more - you cannot make a convincing ice cream without a 'custard' base. This consists either of a slowly reduced (as in evaporated) mixture of full-cream milk and sugar, to which eggs are then added after some essential cooling (otherwise you end up with scrambled egg in your ice cream!) Or, if you want to take the easy way out, prepare roughly the same amount of instant custard as cream used in your recipe. I guarantee the result will be 10x better.
If you prefer the reducing milk idea, you can cut the effort/time involved by just dissolving about 400 - 500g of fudge in 1 pint of milk over a low heat, or else 1 tin of Carnation's Cook with Caramel (if you have that over there). And don't forget the eggs - 3-4 medium-sized is about right. Whisk them in a blender, and add them to your 'custard' base slowly after it has been allowed to stand for at least 15 mins, occasionally stirred.
Your ice cream then forms a base for any flavor you want to make, from mint choc chip to pistachio. Just add the appropriate fruit/flavoring/nuts/chocolate etc for the flavor you want to make. Couldn't be simpler really, but remember, almost regardless of the flavor you want to make, it will benefit from the inclusion of vanilla extract in the recipe.
Go on, try it, and be amazed.