1-1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
1-1/4 cups sugar
2 teaspoons pure vanilla extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.

Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook for a few minutes, stirring frequently, until the mixture thickens slightly and coats the back of a spoon.

Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place plastic wrap on top to prevent a film from forming. Then place the mixture into the refrigerator and let cool for 4 to 24 hours.

Pour into an ice cream maker and process according to the manufacturer’s directions.

Variation: use only 7 egg yolks. Use 2-1/2 c. heavy cream and 1-1/2 c. International Delight Vanilla Coffee Creamer. Decrease sugar to 1/2 c. Eliminate vanilla.

6 cups hulled strawberries (about 2 pounds)
1/2 cup water
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons vanilla extract

Puree strawberries in a food processor until smooth.
Combine water, lemon juice, and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.
Remove from heat.
Stir in the vanilla.
Pour the syrup into the fruit puree and stir until well mixed.
Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker and follow manufacturer’s directions.

2 1/2 cups heavy cream
1 1/2 cups whole milk
6 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
1 to 2 teaspoons peppermint extract
1/2 cup crushed candy canes or hard peppermint candy

Warm the cream, milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve. Bring to a gentle boil over medium heat. Remove from the heat.

In a medium bowl, whisk together the egg yolks. Slowly pour some of the the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

Remove from heat and stir until cool. Chill mixture in the refrigerator for 3 to 24 hours.

Add 1 t. peppermint extract, mix well, then taste. Add more as needed until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)

Freeze in your ice cream maker according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)

Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.

2 cups heavy cream
2 cups 2% milk
3/4 cup granulated sugar
1 to 2 tablespoons instant coffee granules (I used Starbucks Colombian Instant Coffee, VIA, 4 packets = 2 T., and it gives a strong coffee flavor.)
1 tablespoons vodka (I used Pinnacle brand, Whipped flavor)
6 egg yolks
10 Lindt Cappuccino truffles, chilled in the refrigerator and cut into small pieces

Combine the cream, milk, sugar, and coffee in a large, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks with the vodka in a medium bowl.

Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. (Do not allow the mixture to boil, and don’t overcook or the eggs will curdle.) Remove from the heat, pour into a bowl and let cool. Then cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 3 to 24 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.) Freeze according to the manufacturer’s instructions.

When done, fold in the truffle pieces.

1 cup whole milk
1 (15 ounce) can cream of coconut, (Coco Lopez brand, in the alcohol mixers aisle of the grocery store. Can use either the regular or light version.)
1-1/2 cups heavy cream
1-1/2 cups sweetened flaked coconut

Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.

Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)

Ice Cream
1 cup unsweetened pumpkin puree
1 teaspoon vanilla extract
2 cups heavy cream
3/4 cup firmly packed brown sugar
5 egg yolks
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
pinch of nutmeg

Praline Sauce
1/2 cup firmly packed brown sugar
1/4 cup heavy cream
1/4 cup butter or margarine
1/4 cup finely chopped pecans, toasted
1/4 teaspoon vanilla extract

Step 1: Toast Pecans
Preheat oven to 350°F.
Lightly spritz baking sheet with cooking spray.
Add pecans and toast them just until they become aromatic, about 5 minutes.
You have to watch them carefully as they are easily scorched.

Step 2: Make Praline Sauce
Combine brown sugar, cream and butter in a small saucepan over medium heat. Bring to a boil; cook, stirring constantly, 1 minute. Remove from heat; stir in pecans and vanilla. Pour into a small bowl and let cool while making the ice cream.

Step 3: Make Ice Cream
In a heavy 2-quart saucepan over medium heat, combine 1-1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon, about 5 minutes. Do not allow the custard to boil. Remove from heat, pour into a large bowl and stir occasionally (to prevent a skin from forming on the custard) until completely cool.

Whisk together the pumpkin puree and vanilla. Mix into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)

Serve with praline sauce.

Makes about 1 quart.