Ingredients:

4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle)

Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.

In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

Recipe of http://www.ice-cream-recipes.com/

Hello Hawaii Coconut Ice Cream
Ingredients

3/4 cup sugar

1 1/4 cups half-and-half (light cream)

1 can (10 oz.) coconut milk

2 large eggs

2 teaspoons vanilla

3/4 cup unsweetened sliced dried coconut

3/4 cup chopped roasted, salted macadamia nuts

In a 2- to 3-quart pan, combine sugar, half-and-half, and coconut milk. Stir over high heat until bubbles form at pan edge (scalding, about 180°), 5 to 8 minutes.

In a small bowl, whisk eggs to blend. Then whisk about 1/2 cup of the hot cream mixture into eggs. Return egg mixture to pan and stir over medium-low heat with a flexible spatula-scraper, scraping pan bottom and sides thoroughly for even cooking, until custard thickly coats a metal spoon (about 190°), 8 to 10 minutes.

Add vanilla to custard.

At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.

Pour cold custard through a fine strainer into a bowl, then pour mixture into an ice cream maker (1-qt. or larger capacity), or strain directly into the maker; discard residue. Freeze according to manufacturer’s directions.

As ice cream churns, stir coconut in a 10- to 12-inch frying pan over medium-high heat until toasted, about 4 minutes. Pour from pan and let cool.

When ice cream is almost firm enough to scoop , add coconut and macadamia nuts. Continue freezing until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.

Serve softly frozen, or freeze airtight (see below).

Firming and Storing Ice Cream:

To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week. If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours. For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.

Sunset, AUGUST 1998 http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=642182

Chocolate Ice Cream With Caramel Crumbs

Ingredients:

140 g dark chocolate

3 egg yolks

110 g sugar

500 ml full fat milk

3 tablespoon sugar

1 tablespoon butter

1 handful of almonds

strawberry

sherry

1 tablespoon cane sugar
Directions

Chop chocolate. Whisk sugar with egg yolks, add milk and beat for 3 minutes.

Stir over medium heat until it is 85°C and gets thick. Do not cook it!

Pour it over chopped chocolate immediately. Mix well.

Beat over icy water for 3-4 minutes.

Prepare in an ice-cream maker according to directions.

Melt sugar, add butter and pour on a baking sheet, add almond on top and let it cool. Chop in a blender and add to the ice cream half time before it is ready.

For the strawberries melt cane sugar, add berries, and sherry, let it cook.

http://www.grouprecipes.com/46076/chocolate-ice-cream-with-caramel-crumbs-and-sherry-strawberries.html

Fresh Strawberry Ice-Cream

sweet cream base
2 large eggs
3/4 cup sugar
2 cups heavy cream (or whipping cream)
1 cup milk

strawberries
1 pint strawberries, hulled and sliced
1/3 cup sugar
juice from 1/2 lemon
zest from 1 lemon (optional)

Combine strawberries, lemon juice/zest, and 1/3 cup sugar. Cover and refrigerate for 1 hour.

Once strawberries have refrigerated, prepare the sweet cream base. Whisk eggs in a bowl until light and fluffy, about 2 minutes. Slowly whisk in the sugar and continue whisking for a minute longer. Add the cream and milk, stir until fully combined.

Combine the strawberry mixture into the sweet cream base. Pour into an ice-cream mixer and mix according to mixer instructions. I use a small Cuisinart ice-cream maker which works pretty well. It took 30 minutes to reach a soft-serve consistency, at which time I put it into the freezer to finish firming up.

I rolled out a sheet of puff pastry and cut into 4 squares. I placed each square into a large muffin tin and baked for 12 minutes. The puff pastry bowls seemed a bit more fun and we enjoyed eating them while watching a movie last night.

http://www.eatingoutloud.com/2008/03/fresh-strawberry-ice-cream-for-spring.html]

Fresh Coffee Ice Cream

Ingredients:
6 egg yolks
4 tablespoons fresh coffee (finely ground)
8 oz (200g) soft brown sugar (light)
1 pint (500ml) milk
6 fl.oz (approx 185ml) very hot water

Tip: Make sure you use good quality, fresh coffee
Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins.
You then need to remove the coffee grounds so strain the mixture. In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time. Take the saucepan off the heat and place the bowl to one side to cool. NB. If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper.
When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.

http://www.ice-cream-recipes.com/ice_cream_recipe_fresh_coffee.htm

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