Recent press mentions:
Time Out New York: Covered in an article on underground foods. How edgy are we, ‘eh?
Brooklyn Paper: Right over here - which is accompanied by a picture in which I look like an incredibly rude and pompous ice cream magnate. Accompanied by a recipe for Laurel’s Ginger Blackberry (previously on the blog).
Honestly, I love everything by Cuisinart. This is their cheapest, and some members of ICC have had good results with it.
On the other hand, I think people have had success with absolutely every machine under the sun. Ice cream is one of those things that’s really ingredient- and process-driven, and as long as you’re using a standard base-goes-in-the-freezer machine I’m sure you can adapt your methods to any quirks your machine throws up!
Since you’ve pointed out the egg yolk process is different than most recipes, let’s focus on that.
3. Eggs curdling. What happens in curdling is that tiny bits of eggs get thoroughly cooked and bind together in little crystalline bits (scrambling). The result is grainy custard. The trick is to work the custard over low heat (double boiler) and to whisk constantly. That way, you give time for the sugar molecules to come between the yolk molecules. Make a zabaglione tonight to test: on a double boiler over low heat, whisk in four egg yolks, a quarter of a cup of sugar and a quarter of a cup of dry marsala. If the heat is low and the motion constant, you will have a good custard. Then buy a package of mixed berries at Trader Joe’s (freezer section) and you’ve got a great dessert.
Additionally, this Chowhound thread seems to agree that either too low or too high of a temperature can mess with your custard.
So! As a first stop I’d recommend trying out the ‘standard’ method you outlined in your question (despite what the recipe says) and seeing if that solves the problem. There are also a TON of other tips in that Chowhound thread on other aspects of graininess that you could check out if that doesn’t solve the problem.
Let us know how it turns out!