Lemon Custard Ice Cream

4 eggs
2 1/2 cups sugar
1 cup milk
1/2 tsp. vanilla extract
6 cups whipping cream
4 tsp. lemon extract
12 drops yellow food coloring

In a medium bowl, beat eggs until thick and lemon-colored.  Gradually beat in sugar and set aside.  In a medium saucepan, combine beaten egg mixture and milk.  Cook and stir over low heat until slightly thickened and mixture coats a metal spoon (176 degrees F).  Stir in vanilla extract and whipping cream.  Cool to room temperature.  Stir in lemon extract and food coloring.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Strawberry Ice Cream

4 cups strawberries
4 eggs
2 1/2 cups sugar
2 cups milk
1/2 tsp. vanilla extract
4 cups whipping cream

Wash strawberries; remove and discard stems.  Puree strawberries in a blender or food processor; set aside.  In a medim bowl, beat eggs until thick and lemon-colored.  Gradually beat in sugar and set aside.  In a medium saucepan, combine beaten egg mixture and milk.  Cook and stir over low heat until slightly thickened and mixture coats a metal spoon (176 degrees F).  Stir in vanilla extract and whipping cream.  Cool to room temperature.  Stir strawberries into mixture and pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Butter Pecan Ice Cream

4 Tbs. butter
1 cup coarsely chopped pecans
2 cups packed brown sugar
1 cup water
4 eggs
2 tsp. vanilla extract
2 cups half and half
4 cups whipping cream

In a small skillet, melt butter.  Add pecans.  Stir over low heat until pecans are golden brown but not burned; set aside.  In a medium saucepan, combine brown sugar and water.  Stir over medium heat until sugar dissolves and mixture comes to a boil.  Stirring occasionally, simmer gently 2 min; set aside.  In a medium bowl, beat eggs until thick and lemon colored, about 5 min.  Beating constantly, immediately pour hot brown sugar syrup in a thin stream over beaten egg yolks.  Continue beating until cool and thick; set aside.  Stir in vanilla, half-and-half, whipping cream and toasted pecans.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Rocky Road Ice Cream

2/3 cup unsweetened cocoa powder2 cups sugar
4 cups milk
2 tsp. vanilla extract
1/4 tsp. salt
4 cups whipping cream
2 (1 oz) square semisweet chocolate
2 cups miniature marshmallows
1 cup chopped almonds or pecans

In a large saucepan, mix cocoa powder and sugar.  Gradually stir in milk.  Stir over low heat until sugar and cocoa dissolve.  Cool to room temperature.  Stir in vanilla, salt and whipping cream; set aside.  Shred chocolate with coarse side of grater.  Stir shredded chocolate, marshmallow and almond or pecans into cocoa mixture.  Pour into ice cream canister.  Freeze in ice cream maker. Stir marshmallows evenly throughout frozen mixture before serving or ripening.  Makes about 4 quarts.

Old Fashioned Vanilla Ice Cream

2 2/3 cups sugar
2 Tbs. cornstarch
1/2 tsp. salt
6 cups whole milk
4 egg yolks
2 cans evaporated milk (5.33 oz cans)
2 cups whipping cream
2 Tbs. vanilla extract

In a medium saucepan, combine sugar, cornstarch and salt.  Stir in whole milk.  Stir over medium heat until mixture begins to simmer.  Simmer 1 min. over low heat; set aside.  In a small bowl, lightly beat egg yolks.  Stir about 1 cup milk mixture into egg yolks; stir egg yolk mixture into remaining milk mixture.  Cook and stir over low heat 2 min. or until slightly thickened.  Stir in evaporated milk, whipping cream and vanilla.  Cool to room temperature.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.