FRESH FIG ICE CREAM 8 eggs 2 cups sugar 1 qt milk 1 qt cream or half-and-half 2 tsp vanilla 1/2 tsp salt 1 qt peeled fresh figs Beat the eggs in a blender until thick & lemon colored. Blend in the sugar. Combine w/the milk & cream in a large double boiler & cook over simmering water until the custard is thick, stirring all the while it's being cooked. Remove from the heat, add the vanilla & salt & fold in 1 qt of slightly mashed figs. Process in an ice cream freezer.~~

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

sushi, the yogurt was very, very good, non-diabetic family members fought over it. The only problem was that when storing in the freezer, it frozen really, REALLY hard and had to sit out for a little while so it could be scooped. another thread mentioned that a couple of tablespoons of vodka would help keep it from freezing so hard, but I didn't try it. Yes, I just swapped the sugar called for in the recipe with Splenda. Whatever the box said equaled the right amount, that's what I used. I actually thought it was a bit too sweet, but all the eggs and cream kept it smooth and nicely creamy. All I did for the frozen yogurt was puree fresh fruit in the food processor, stir in yogurt and Splenda to taste, and put it in the ice cream freezer, it was kind of like a frozen smoothie, but I think I'd experiment with that a bit to see if I could keep it from freezing so hard. Hugs to your friend and good luck. Annie

Plum Coffee Cake (from Marlen) 1-1/2 cups sugar 1/2 cup canola oil* 2 eggs 1 cup whole milk** 3 cups all-purpose flour 3 tsp. baking powder 1 tsp. salt 6-8 fresh plums, pitted and sliced 1 cup brown sugar, packed 6 T. all-purpose flour 1 1/2 tsp. cinnamon 6 T. butter 1 cup chopped walnuts In mixing bowl, cream sugar, oil and eggs until fluffy. Stir in the milk. Sift together the flour, salt and baking powder. Beat into other mixture. Spread batter in greased and floured 9" x 14" glass pan. Top with rows of plum slices. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over plumbs. Bake at 350° approximately 1 hour or until tested done. Serve warm. Source: Old Thyme Inn Bed & Breakfast Notes from Marlen: * I used vegetable oil **I used 2% milk This also works with or without nuts: BEST GOOEY BROWNIES (24 large brownies) 12 oz pkg semi-sweet chocolate chips 1 can sweetened condensed milk (not evaporated) 1/2 lb +2 TBL butter 1 lb brown sugar (2 1/4 cups packed) 2 eggs 1 tsp vanilla 2 cups flour 1 tsp salt 3/4 cup pecans or walnuts, chopped Preheat oven to 350°. Lightly oil a 13x9x2" baking pan. In a large saucepan over low heat, emlt the chocolate chips w/the condensed milk & 2 TBL butter while stirring slowly. Remove from the heat & cool slightly. Melt the remaining 1/2 lb butter, stir in the sugar & add to the chocolate mixture. Beat in the eggs one at a time. Stir in the vanilla, flour & salt; fold in the nuts. Turn the mixture into the prepared pan & bake 30-35 minutes. Do not overbake - this is best if still gooey in the center. Cut whi8le warm. Good with ice cream.~~Treat Yourself to the BEst