Pumpkin Ice Cream

Ingredients 1 3/4 cups pumpkin purée (1 15-ounce can pumpkin purée), 1 1/2 cups heavy whipping cream, 3/4 cup light brown sugar - packed, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, Pinch of salt, 2 tablespoon brandy (optional). Preparation • Put the pumpkin puree, cream, sugar, spices and salt in a blender. Purée until completely smooth. Chill for 15 minutes (or longer, this part you can make ahead). • Secondly if you are using brandy, mix it in to the cream mixture right before churning. Churn in your ice cream machine 20 to 25 minutes. Keep in freezer until served.

Mint Chocolate Chip Ice Cream

Ingredients 3 eggs- lightly beaten, 3/4 Cup milk, 3/4 Cup sugar, Pinch salt, 1 3/4 Cup whipping cream, 1 teaspoon Vanilla, 1/4 teaspoon, Peppermint extract, 4 drops green food coloring, optional, 1/2 Cup mini semisweet chocolate chips. Preparation • In saucepan, combine eggs, milk, sugar and salt. • Cook and stir constantly until mixture reaches 160 degrees on a candy thermometer. It will coat a metal spoon. • Set aside and allow to cool. • Then stir in cream, vanilla, peppermint extract and food coloring. • Chill for 2 hours. Stir in chocolate chips. • Fill ice cream freezer cylinder 2/3 full freeze according to directions. Refrigerate remaining mixture until ready to freeze.

Blueberry Ice Cream

Ingredients 2 pints blueberries, 1/2 cups sugar, tablespoons orange juice, 2 cups light cream, 1 teaspoon vanilla extract. Preparation • 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.

Coconut Ice Cream

Ingredients 1 can (15 ounces) coconut cream, such as Coco Lopez. Preparation • Prepare the Sweet Cream Base. • Add the coconut cream and blend. • Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Variations » Coconut Almond - Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready. » Coconut Chip - Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Sweet Cream Bases

Ingredients 2 large eggs, 3/4 cup sugar, 2 cups heavy or whipping cream, cup milk. Preparation • Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. • This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.

Butterfinger Ice Cream

Ingredients 2 cups sweetened condensed milk, 3/4 cup smooth peanut butter, 6 cups whole milk, pint heavy whipping cream, 6 (2.1 oz.) large Butterfinger candy bars. Preparation • Stir condensed milk and peanut butter together until smooth. • Mash Butterfinger bars until mixture is crumb consistency. • Add milk and whipping cream and pour into ice cream freezer. • If not to fill-line, add more milk. • Freeze according to manufacturer's directions.

Cherry Vanilla Ice Cream

Ingredients 2 cups heavy cream, 2 cups whole milk, 1-2" piece vanilla bean - split lengthwise, 3 egg yolks, 1/2 cup sugar, 1 tablespoon pure vanilla extract, 1 tablespoon cherry extract, 1/2 cup maraschino cherries, drained & chopped no bigger then a chocolate chip. Preparation • Combine cream & milk in a medium saucepan over medium heat. • Add vanilla bean & heat until mixture almost boils: 5-8 minutes. Reduce heat to low. • Meanwhile beat yolks, sugar & extracts in a small bowl until light & smooth: 1-2 minutes; add 4 tablespoons of hot milk/cream mixture slowly until combined. • Gradually add egg yolk mixture to the warm cream mixture, stirring continuously to prevent the eggs from curdling. • Cook over low heat until slightly thickened and the mixture coats the back of a spoon: 3-4 minutes. Cool completely. • When cool, scrape seeds from vanilla bean & add to ice cream mixture. Discard bean shell. Stir until well combined. • Transfer custard to ice cream maker and process according to manufacturer's instructions. During the last 5 minutes of mixing, add the chopped maraschino cherries. • Transfer ice cream to a covered container and freeze until firm.

Eggnog Ice Cream

Ingredients 6 eggs, 10 tablespoons sugar, pinch of salt, 1/4 cup brandy, 1/4 cup rum, 2 tablespoons dry sherry, cup milk, 1 cup heavy cream, 1/4 teaspoon nutmeg, freshly grated. Preparation • 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 cream machine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.

Hazelnut Ice Cream

Ingredients 1 cup hazelnuts, 4 cups light cream, 3/4 cup sugar, 1 egg yolks, 1 1/2 teaspoons vanilla extract. Preparation • 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.