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Any Way You Freeze It, Homemade Ice Cream Hits the Spot
There’s no better taste on a hot summer day than a bowl of homemade ice cream fresh from the freezer. Go with the standard vanilla and add your favorite fruit or flavorings for variation, or try some of these.

Vanilla Ice Cream

1 can sweetened condensed milk
1 can evaporated milk
¾ to 1 cup sugar, adjusted according to taste
3 teaspoons vanilla
Whole milk

Mix first four ingredients well and add to ice cream cylinder. Fill to two inches from top with milk and mix well. Follow ice cream freezer manufacturer’s directions.

Butterfinger Ice Cream

6 eggs, beaten until frothy
1 quart Half & Half
3 teaspoons vanilla
2 cups sugar
1-pound package Butterfinger candy bars, crumbled

Mix together and put in ice cream freezer. Finish filling to top with milk. Freeze.

Cheesecake Ice Cream

4 eggs
1 cup sugar
4 teaspoons vanilla
4 cups sour cream

Mix eggs, sugar, vanilla and sour cream together. Pour into cylinder of ice cream freezer. Fill outside container ¾ full of ice; add one cup coarse rock salt, layering ice cream and salt. Allow to stand several minutes before starting freezer on low speed. Turn slowly until a slight pull is felt. Then mix at triple speed for five to six minutes. Repack with ice and salt as needed. Let “ripen” several hours in freezer cylinder before serving.

2 cups sugar
1 can sweetened condensed milk
2 tablespoon vanilla
3 eggs
2 cups crushed Oreos (about 24 cookies)

Mix sugar, sweetened condensed milk and vanilla. Add eggs one at a time and mix after each addition. Add crushed Oreos and mix well with spoon. Place in ice cream freezer and follow manufacturer’s directions.

Pina Colada Ice Cream

1 (12-ounce) can crushed pineapple
1 package frozen coconut
1 quart Half & Half
1 pint whipping cream
1 can Eagle Brand milk
4 eggs, beaten well
2 cups sugar
2 teaspoon rum flavoring

Mix Eagle Brand milk, sugar and eggs in large bowl. Beat well; add cream and Half & Half. Add remaining ingredients. Place in ice cream freezer and follow manufacturer’s instructions. Transfer to covered container and freeze until firm.

Peanut Butter Ice Cream

2 eggs
½ cup sugar
½ cup chunky peanut butter
1 1/2 cups heavy cream
1 1/2 cups milk

Whisk together eggs and sugar until light and fluffy. Add peanut butter and whisk until smooth. Add the whipping cream and milk and mix. Transfer the mixture to an ice cream maker and follow manufacturer’s instructions.

1 cup water
2 tablespoons cornstarch
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1/4 teaspoon salt
1/2 cup sugar
1/2 cup Guinness stout

In a heavy saucepan, whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for two minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for one to two minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

Green Tea Ice Cream
2 egg yolks
2 tablespoons dry green tea
1 tablespoon sugar
1/2 vanilla pod
1 1/4 cups double (heavy) cream
1/4 cup caster sugar
1 1/4 cups milk
2 tablespoons boiling water

Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes. In a saucepan, place the vanilla pod and milk and gently bring to a boil; then pour this over the tea. Leave to stand for five or six minutes. Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it. Transfer to a saucepan and gently heat, stirring constantly, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Fresh Coffee Ice Cream

6 egg yolks
4 tablespoons fresh coffee (finely ground)
8 oz. soft brown sugar (light)
1 pint milk
6 fl. oz. very hot water

Pour the water onto the finely ground coffee and let it stand for about 10 minutes. Remove the coffee grounds and 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 coffee, then put the bowl over a saucepan of simmering (not boiling) water. Cook until the mixture is thick (i.e., 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. If you want to prevent a skin forming on the mixture, 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. (Tip: Make sure to use good quality, fresh coffee.)