I was wondering how "eggy" your vanilla would taste Deb. I've been happy with the flavor of almost all the recipes I've tried. I'm still working on the coffee one. And Terri, please let me know if you find a good swirl recipe! I swirled some left over chocolate glaze into my coffee and it wasn't bad but kind of thin. As far as the strawberry frozen yogurt, it's not super sweet. I think if you wanted it sweeter you could use vanilla yogurt instead of plain. Here are the recipes I've been using. I'd love to get some more if you have any you love. Ben and Jerry's Vanilla Eggs - 2 (I use Egg Beaters ONLY-never raw eggs) Sugar - 3/4 cup Whipping cream - 2 cups Milk - 1 cup Vanilla extract - 2 tsp Whisk the eggs until light and fluffy. Whisk in the sugar until completely blended. Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. Chocolate-Cinnamon Gelato Dorie Greenspan (Epicurious.com) Yield: Makes about 3 cups 1/2 cup sugar 2 tablespoons cornstarch 1 1/4 teaspoons ground cinnamon Pinch of salt 2 cups whole milk, divided 5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 1/2 cup chilled heavy whipping cream 1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca) Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth. Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes. Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days. ***Note-I had trouble with this being too thick when I tried to process it in the ice cream maker, but it may have been because I used choc. chips instead of bar chocolate. Strawberry Frozen Yogurt allrecipes.com 2 cups fat-free plain yogurt 2 cups pureed fresh strawberries 1 (14 ounce) can fat free sweetened condensed milk 1 cup fat-free milk 3 teaspoons vanilla extract Directions: 1. In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving. Remove from the freezer 30-45 minutes before serving.

Neelys Homemade Peach Ice Cream Recipe Yield: 4 servings Level: Easy Ingredients 5 large ripe peaches, peeled, pitted and chopped 1/4 cup water 1 (12-ounce) can peach nectar 1 cup sugar 4 ounces sour cream 1 pint heavy cream 1/4 teaspoon vanilla extract 2 teaspoons lemon juice Praline Pecan Sauce, recipe follows Directions Cook's Note: A few hours before making, place ice cream insert into the freezer Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugar and allow to cool to room temperature. Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Using an immersion blender mix together to incorporate. (If you do not have an immersion blender, a food processor works just as well.) Remove ice cream insert from the freezer and turn the machine on. Pour the peach mixture into the insert and follow manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve. Serve warm Praline Pecan Sauce over ice cream. Praline Pecan Sauce: 2 1/2 cups chopped pecans 1 cup light brown sugar 1 cup light corn syrup 1 stick butter, melted 1/4 teaspoon salt 1 teaspoon vanilla extract In a large saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat, and simmer for 10 minutes, stirring frequently until smooth and syrupy. Serve warm. Store leftover sauce, covered, in the refrigerator. I've make this recipe and it's wonderful. So creamy and peachy. Linda

I bought the Cuisinart ICE-30 for my sister, and she raves about it. Purchased it on the advice of a foodie friend. I think I'll buy one for my household as well (we need the larger size or I may strongly consider the smaller one). Here is a link that might be useful: Cuisinart ICE-30

I also have the KA ice cream attachment, and I like it because it easily makes two quarts and is relatively quiet. I bought a Cuisinart ice cream maker shortly after it got the KA attachment because it was on sale at Kohl's for ridiculously low price (which I can't remember), and I don't like it quite as much. For one, its limit is 1-1/2 quarts (less than most of my recipes), and it makes too much noise if I run it on my kitchen counter, since my kitchen is open to the living room. So I generally move it to the sewing room if I want to use it. Of the two, I like the KA better, but I haven't noticed that much difference in clean-up. The cuisinart has more parts to store, however, since it has to have its own motor. Like Terry, I store both mixing bowls in the freezer in the garage. Lars