There are many different types of ice cream bases that you can use, and I typically use two different ones.
A Simple Ice Cream Base that uses xanthan gum as a stabilizer, and a Custard Ice Cream Base that uses egg yolks.
The xanthan gum base is more neutral in flavor while the custard base is a richer and more luxurious base that will level up your ice cream. But egg yolks can be tricky and sometimes you want to let the flavor ingredients shine through more without the added custardy flavor.
Its all about preference and I suggest trying these two as well as researching and experimenting with others to see what works best for you and the flavor you are making.