Almond Ice Cream

1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

Anise Ice Cream

 
2 cups milk
2 cups heavy cream
1/2 cup sugar
1/2 cup star anise. whole
8 large egg yolks
3 tablespoons Pernod 

In a saucepan combine the milk, cream, sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F on a thermometer. Let the mixture cool completely. Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.

Abricot Ice Cream

1 cup dried apricots
1/3 cup plus 2 tablespoons sugar
1 1/2 cups milk
1 1/2 cups heavy cream
Pinch of salt
4 egg yolks

In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and 2/3 cup water. Bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, uncovered, until the apricots are tender about 10 to 12 minutes.

Transfer the apricots and any remaining liquid to a food processor and purée until smooth. Set aside.

In a heavy medium saucepan, combine the milk and the heavy cream, remaining 1/3 cup sugar and salt. Cook over moderate heat, stirring frequently with a wooden spoon, until the sugar is completely dissolved and the mixture is hot, 5 to 6 minutes. Remove from the heat.

In a medium bowl, whisk the egg yolks until blended. Gradually whisk in one-third of the hot cream in a thin stream, then whisk the mixture back into the remaining cream in the saucepan. Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of the spoon, 5 to 7 minutes; do not let boil.

Immediately remove from the heat and strain the custard into a medium bowl. Set the bowl in a larger bowl of ice and water. Let the custard cool to room temperature, stirring occasionally. Whisk in the reserved apricot purée. Cover and refrigerate until cold. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.

Banana Ice Cream

2 cups milk
2 cups heavy cream                    
2 eggs, beaten                      
1 1/4 cup sugar
1/4 teaspoon salt                             
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.

Banana Mocha Ice Cream

3 extra ripe bananas, peeled
4 eggs   
2 cups heavy cream
1 cup light cream
1 cup sugar
½ cup chocolate syrup
2 tablespoons instant coffee crystals
2 teaspoons vanilla
¼ teaspoon cinnamon
¼ teaspoon salt

Heat the light and heavy cream, the sugar, the chocolate syrup and the instant coffee until all the sugar is dissolve. Refrigerate the mixture until cool. Purée the bananas in a blender or food processor. Add the eggs and process until well blended. Add the cold cream mixture and process until well mixed. Pour the banana mixture into a ice cream machine. Freeze according to manufacturer's directions.

Banana Rum Ice Cream

3/4 cup sugar
1 tablespoon cornstarch
2 egg yolks
1 egg
2 cups milk
3 tablespoons dark rum
1 teaspoon vanilla
1 cup heavy cream, chilled
5 bananas

In a bowl whisk together the sugar, cornstarch, egg yolks, egg. Scalded the milk and add it in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for a minute. Add the rum, boil the custard for one minute more, and strain it through a fine sieve into a bowl. Chill the custard until it is cool and stir in the vanilla and the cream. In a food processor purée the bananas and stir the purée into the custard. Chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions.

Blueberry Ice Cream

2 pints blueberries
1 1/2  cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract

In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.

Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.

In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

Thanks to my friend Ronnie for this recipe

Buttermilk Ice Cream

6 large egg yolks	
3/4 cup sugar
2 cups buttermilk

In a small saucepan whisk together the yolks and sugar. Cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175° F. Remove from heat and strain mixture through a sieve into a bowl and refrigerate it until cool. Whisk buttermilk into cooled custard until combined well and freeze in an ice-cream maker.

Butter Pecan Ice Cream

2 cups light cream
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract      
1/2 cup toasted chopped pecans

Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in The ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine’s manufacturer. Add pecan after ice cream begins to harden.

Butterscotch Ice Cream

3 tablespoons butter
1/2 cup brown sugar
1 cup milk 
1 1/2 tablespoons cornstarch 
2 tablespoons cold milk 
1/4 teaspoon salt 
1/4 teaspoon vanilla
1 cup heavy cream, whipped 

Heat butter and sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling. Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture. Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream. Let the mixture cool in the refrigerator. Transfer custard to ice cream maker and process according to manufacturer's instructions.

Cantaloupe Ice Cream

1 cantaloupe	
2 tablespoons lemon juice	
2  eggs 	
3/4 cup sugar
2 cups heavy cream
1 cup milk

Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the juice into another bowl and reserve. Cover the melon purée and refrigerate.

Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe. if more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until the ice cream is ready.

Cherry & ChocolateIce Cream

1/4  cup chocolate shaving
1/4  cup fresh cherries, pitted and halved
2 large eggs
3/4  cup sugar
2 cups heavy cream
1 cup milk

Place the chocolate shaving and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Add the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Just before the ice cream is done, add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Cherry Ice Cream

3/4 cup dried cherries
1/2 cup rum
21/2 cups light cream
1/2 cup sugar
4  egg yolks
1/4 teaspoon vanilla

Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.

Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.

Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

Chocolate & Banana Ice Cream

3 eggs 
1 cup sugar 
2 ounces bittersweet chocolate 
2 cups light cream
1 1/2 cups milk 
6 tablespoons cocoa powder 
1 tablespoon vanilla extract 
3 over-ripe bananas 
3 tablespoons lemon juice 

Lightly beat eggs and add the sugar. In a saucepan, melt the chocolate with the milk and cream. When the chocolate start to melt, add the cocoa powder and stir. Continue stirring the chocolate and cream mixture until hot but not quite boiling. Pour a little bit of cream in the egg mixture and stir. Slowly add the rest of the hot cream. Add the vanilla. Let the cream mixture cool completely.

Transfer the cream mixture to the ice cream machine and process according to manufactuer's directions. Meanwhile, mash the bananas and lemon juice together. When the ice cream is almost ready, add the bananas.

Chocolate Ice Cream

2 cups milk
5 egg yolks
1/4 cup sugar
1 cup heavy cream
3 tablespoons cocoa

Scald the milk, mix the egg yolks and sugar until thick and light (about 5 minutes) then stir in the hot milk.

Return the custard to the pan and heat gently, stirring constantly with a wooden spoon until the custard thickens slightly. If you draw a finger across the spoon it will leave a clear trail. Do not boil the custard as it will curdle.

Remove the custard from the stove and add the cocoa. Chill the custard until very cold . Put in an ice cream machine until slushy. Add 1 cup of whipped cream making sure it combine thoroughly. Remove from the ice cream machine when the mixture is firm.

Chocolate Mint Ice Cream

1 1/4 cup heavy cream 	
1 cup milk 	
1/3 cup sugar 	
1 cup mint chocolate chips
2 egg yolks
1/8 teaspoon salt

Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture. Beat until well blended and chill 30 minutes. Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover and store in freeze until ready to serve.

Cinnamon Ice Cream

3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.

Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

Coconut Ice Cream
1 1/2 cups milk
1 1/2 cups heavy cream
1 cup canned unswetened coconut milk
8 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract

In a medium saucepan combine the milk, cream and coconut milk. Bring to a boil over medium heat. Remove from heat and let it sit for at least 1 hour. Return the saucepan to low heat and bring the mixture to a simmer.

In a mixing bowl, whisk the egg yolks and the sugar until light and fluffy. Slowly add the warm milk mixture while constantly whisking. Pour this mixture back into the saucepan and heat over low heat until the mixture thickens and coats the back of a spoon.

Remove the mixture from heat and let it cool. Add the vanilla and chill thoroughly. Freeze in a ice cream maker according to the manufacturer’s directions.

Coffee Ice Cream
6 egg yolks	
1/2 cup sugar	
2 cups cream
1 1/2 cups coffee beans

Beat the egg yolks with the sugar until light and pale in color. Scald the cream with the coffee beans and pour onto the yolks and sugar, stirring until combined.

Pour back into the saucepan and stir over a low heat until the mixture thickens and coats the back of the spoon. Allow the mixture to cool leaving the beans in the custard. Strain the mixture and transfer to ice cream maker and process according to manufacturer’s instructions.

Cookie Dough Ice Cream

2 cups milk 	
1 3/4 cup sugar 	
1/2 teaspoon salt	
1 tablespoon vanilla 
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream

Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened.

Cream Cheese Ice Cream

1 1/2    8 ounce packages cream cheese, softened
1 1/4 cups sugar
2  eggs
1 tablespoons lemon juice
1 teaspoons vanilla
2 1/2 cups light cream

In a large mixer bowl beat cream cheese and sugar with an electric mixer on until smooth. Beat in the eggs, lemon juice, and vanilla until well combined. Stir in the light cream. Freeze in a ice cream freezer according to the manufacturers directions.

Eggnog Ice Cream
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated 

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice creammachine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.

Fudge Chunk Ice Cream
1/4 cup white chocolate; coarsely chop
1/4 cup semisweet chocolate; chop
1/4 cup pecan halves; chopped
1/4 cup walnuts; chop coarse
1/4 cup chocolate covered almonds, cut in half
4 ounces unsweetened chocolate
1 cup milk
2  eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chocolate and nuts, then continue freezing until the ice cream is ready.

Fudge Ice Cream
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1  pinch salt

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool.

Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

Frangelico Ice Cream
1 1/2 cups heavy cream
1 1/2 cups milk
3/4 cup sugar
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup Frangelico

In a saucepan, bring to a boil the cream, milk, sugar and vanilla. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes. Whisk in Frangelico. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions.

German Chocolate Ice Cream

1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
2 cups milk
4 oz semisweet chocolate melted
2  eggs beaten
1/2 cup shredded coconut
2 cups light cream
1/2 cup pecans; chopped

Combine the sugar, flour, salt and cinnamon in a saucepan. Gradually add the milk. Cook over medium heat, stirring constantly, until thickened. Cook for an additional 2 minutes. Remove from heat. Blend in the melted chocolate. Mix a small amount of hot mixture into the eggs; then add the eggs to the pan, stirring constantly. Cook for 1 minute, do not boil. Remove from heat; add the coconut. Let the mixture cool before adding the cream. Transfer to the ice cream machine and use according to manufacturer’s instructions. Add the nuts when the mixture starts to freeze. Transfer to a container and store in freezer.

Ginger Ice Cream

2 cups whole milk
2 cups heavy cream
1/2 cup chopped fresh ginger
8 egg yolks
1/2 cup sugar

Bring the milk, cream and ginger to simmer in a saucepan. Cover; let it rest for 20 minutes. Bring to simmer again. Strain into medium bowl. Discard the ginger.

Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk in the milk mixture. Return mixture to the saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.

Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

Grapenuts Ice Cream

6 large egg yolks
2/3 cup sugar
3 cups heavy cream
1 cup Grape Nuts
1 1/2 teaspoons vanilla 

In a large metal bowl with an electric mixer beat together yolks and sugar until pale yellow and thick. In a sauce pan heat 2 cups heavy cream until warm. Add the warm cream to yolk mixture in a slow stream, whisking constantly.

Set the bowl with custard over simmering water and cook, stirring constantly with a wooden spoon, until a thermometer registers 170°F. Remove bowl from heat and stir in remaining cup cream. Chill custard until cold.

Add the Grape Nuts and vanilla to custard and freeze in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Green Tea  Ice Cream

1/3 cup water	
1/3 cup sugar	
2 teaspoon green tea
1 cup heavy cream
1 cup light cream

Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer's instructions.

Hazelnut Ice Cream

1 cup hazelnuts
4 cups light cream
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 F. Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins. Cool completely. Finely grind the hazelnuts in a food processor and set aside.

Scald the cream in a saucepan. Whisk the egg yolks and sugar in a bowl. Gradually whisk in the hot cream. Return mixture to the saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across. Do not let the mixture boil. Remove from heat stir in the vanilla. Strain mixture in a large bowl, cover and refrigerate.

Transfer the mixture to the ice cream machine, add the nuts and process according to manufacturer’s instructions.

Lemon Ice Cream

3/4 cup honey
1/2 cup lemon juice
zest of 3 lemons grated
6 egg yolks
2 cups heavy cream
2 cups light cream

In a large bowl, beat egg yolks until light and thick. Continue beating while slowly adding the honey and the lemon juice.

Add the heavy cream and the light cream to the egg mixture. Pour mixture into the can of an ice cream maker. Process until ice cream is firm.

Lemon Buttermilk Ice Cream

6 large egg yolks
1/3 cup fresh lemon juice
3/4 cup sugar
2 cups buttermilk
3 tablespoons lemon zest

In a small heavy saucepan whisk together the yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175°F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap. Whisk buttermilk and zest into cooled lemon curd until combined well and freeze in an ice-cream maker.

Lemon and Vanilla Ice Cream

2 cups light cream
2/3 cup sugar
1 vanilla bean
4 egg yolks
1/4 cup fresh lemon juice

In a saucepan combine the cream, 1/3 cup of sugar and the vanilla bean. Scald over medium heat. Scrape in the vanilla bean seeds and discard bean. In a bowl whisk the egg yolk with 1/3 cup of sugar until doubled volume. Gradually whisk in the cream mixture into the yolk mixture. Return mixture to saucepan and stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill.

Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturer’s instructions.