I don't remember the holiday ice cream at all. Does it use pudding in the recipe? I had the regular hand-crank kind but it blew away in a hurricane in '95. Now I have the kind the has the insert you freeze & a Cuisinart kind (I think) that hasn't made it out of the box. SINFULLY SCRUMPTIOUS ICE CREAM 4 cups + 3/4 cup heavy cream 3/4 cup milk 1 1/2 cups sugar 1/2 tsp salt 8 egg yoks, well bezten 4 cups mashed peaches or stawberries (I've used frozen) Scald the 3/4 cup cream with the milk in the top of a double boiler over direct heat. Add the sugar & salt. Pour a small amount of the milk mixture into the beaten yolks. Add the yolks to the milk mixture & over simmering water cook until thickened to a custard consistency (coating the back of a spoon.) Remove from the heat & cool. Mix the mashed fruit with the remaining 4 cups cream. Blend into the cooled custard. If using a manual freezer, fill container 3/4 full. Pack ice & rock salt around the edges, using 3 parts ice to 1 part salt. When the crank gets too hard to turn & the ingredients have solidified to a soft ice cream stage, remove the dasher & pack down the ice cream. Repack fresh ice & salt around the sides, wrap in burlap or newspaper & let stand 1 hour. Freeze in paper cartons. For an electric ice cream freezer, follow the manufacturer's directions.~~ PEPPERMINT ICE CREAM 2 cups whole milk, divided 1 TBL cornstarch 1/4 cup sugar 1 TBL vanilla extract 2 cups heavy cream 12-16 oz pkg peppermint hard candy Soak peppermint candy in cream to melt. Scald 1 1/2 cups milk. In top of double boiler, mix sugar & cornstarch well. Add yolks & 1/2 cup milk & mix well. Add scalded milk slowly to yolk mixture & cook, stirring over simmering water until mixture coats spoon. Cool. Add cream. Freeze in ice cream maker according to manufacturer's instructions.~~ HOMEMADE VANILLA ICE CREAM (1 1/2 gallons) 1 qt milk 3 cups sugar 5 3ggs, beaten 1 TBL vanilla 3 cups half-and-half 3 cups whipping cream Optional: toasted coconut, toasted almonds, Kahlua Heat milk & sugar in a suacepan until hot & sugar is dissolved. Do not boil. Stir a little of the hot milk into the beaten eggs. Add eggs to remaining hot milk in saucepan & stir well. Remove from heat & cool. Add vanilla & refrigerate. (Keeps for several days.) When ready to freeze, stir in half-and-half, whipping cream & any optional ingredients. Pour into a hand-turned or electric freezer. Freeze per manufacturer's directions.~~ (If you have a small freezer, keep the mixture in the refrigerator & make as needed.) Haven't made this one but thought the additions were interesting: GOURMET ICE CREAM (1 1/2 qts.) 2 cups half-and-half 6 egg yolks 2/3 cups sugar 1 cup whipping cream, chilled One of the following: 1/4 cup brandy, 2 tsp vanilla, 8 oz semisweet melted chocolate + 1/4 cup bourbon, or 1/4 cup cream sherry or 2 oz candied lemon peel + 3 oz toasted almonds Heat half-and-half in top of double boiler until bubbles form around edge of pan. Beat yolks & sugar until thick & pale. Add 1/2 cup of hot half-and-half to yolk mixture. Stir well. Pour yolk mixture into top of double boiler. Cook, stirring constantly until mixture coats the back of a spoon. Remove from heat & add your choice of flavorings. Stir in whipping cream. Cool to room temperature. chill at least 4 hours. Pour into container of a hand-turned or electric ice cream freezer. Freeze per manufacturer's directions.~~ From Food for Thought.

I just make my regular vanilla icecream and add chopped and welld rained frozen peaches....I put about half of the peaches in the blender to make puree and chunk up the rest..... But unless you either add some extra heavy cream or booze, it will get icy. I make a custard with 4 eggs and 2 cups of milk....when it coats the back of a spoon remove from heat and add a cup of sugar and stir to dissolve, add 2 cups of heavy cream and 2 tsps vanilla.,...cool and freeze. For peach, puree a cup of peach slices and add to the icecream mix....add some chunks if you wish....and 2 Tablespoons of peach schnapps. The alcohol keeps it from freezing into a solid chunk. Linda C

Thanks for filling in the gap between the two numbers Annie. Like Annie, I eat foods with raw eggs and prefer my steak and even my hamburgers (which are more risky because when you sear a steak with the inside medium rare, the inside was never exposed directly to external contamination but the some inside of your hamburger was on the outside) medium rare. And I eat raw fish in sushi. So far the only two times I've had food poisoning were when I was on business trips. The more recent time, nothing that I had eaten was a typical suspect so my guess is that the restaurant wasn't careful enough about cross contamination or had an employee not washing hands carefully enough. And we use to make quick eggnog (milk with a raw egg and some vanilla in the blender) for my kids one of whom went through a period as a very picky eater so it was one way to get some protein into his diet at the time. I also keep in mind that it the higher the bacterial load the more likely it is to make you sick. A few salmonella cells in a raw egg that has been kept refrigerated will probably be fought off by my immune system. I wouldn't for instance make eggnog, let it sit on the counter for half a day and then drink it. Just in case (IIRC the likelihood that an egg carries salmonella was something like 1 in 20,000) the egg had salmonella, I don't want to let something with raw egg sit at a danger zone temperature for an extended period of time. Ice cream has an advantage there - you know it has been kept cold since it was made. On the other hand, if I had guests over, I would at least let them know that there was raw egg in something and have an alternative because I think they should be able to make that decision for themselves and who knows who has a compromised immune system. And my son and DIL don't want my granddaughter to be fed food with raw eggs. Since children under 5 have salmonella diagnosed at a higher rate than adults (perhaps because it takes less to get them dangerously dehydrated or because they have less immunity?) that seems to be a sensible precaution. I've put in the link for how to cook eggs enough to kill salmonella while still being able to use them in raw egg recipes. This is a compromise for those who need it. I remember reading that someone tested the pasturized egg whites vs regular egg whites and they didn't whip to as much volume. That link also mentions using acidity to kill salmonella. You have to get the PH down to 4.0. If you make mayo and let it sit for a while before you mix it with something else, that may do it. Just tossing some lemon juice along with the egg into your ice cream mix probably wouldn't because the acidity of the lemon juice would be diluted too much by the other stuff. Here is a link that might be useful: instructions for cooking eggs to use in raw egg recipes

David, yup, no raisins. Glad to know I'm not the only one to hate raisins. Thanks Sooz, this recipe is so easy I'll make it for Moe often. Tracy, you understand right. No ice cream maker necessary. Just a blender or food processor. I used the blender. The recipe doesn't call for stirring the mixture after it goes into the freezer, but I think it really helps set it up and keep it creamy. Jenn, the cookie time wasn't adjusted for the round cookies. But for the dough I baked in the small cookie sheet for the bars, I did have to add a couple of extra minutes. I cut the bars while the cookie was still slightly warm. FOAS, looks great. Moe would love both the strawberry and blueberry. I have some raspberries in the freezer that I'll use for the next batch. I might even add some chocolate to that batch. Ann