Yes! Not to brag but I like it so much better than store bought. Technically I think what I make is frozen custard (whisk 4 egg yolks with 1/2c sugar, slowly whisk in 1 cup barely-simmering whole milk, bring to 165 and chill overnight; stir in 1 cup heavy cream and flavoring before churning).
My favorite flavorings this time of year are pear (poach very ripe peeled pears until super squishy, smoosh them through a fine mesh strainer and discard what gets left behind in the mesh) and pumpkin spice (add half a can of pumpkin when heating the base, and some allspice just before churning).
Glad to finally have official recognition of what I’ve known for 17 years. (But was always told “of course it works, they wouldn’t be allowed to sell it if it didn’t work” with bonus implication that I was trying to be special/unique by finding it useless.)