Funny you should ask this question now...just last weekend my DDIL made this custard vanilla ice cream in an old wooden bucket type churner. Everybody took turns churning the ice cream. The kids loved it!

Anyway, I don't really like ice cream but this stuff was so good I ate about 3 cups of the stuff! It's not for the faint of heart from a nutrition standpoint but, heck, it's ICE CREAM. It's not supposed to be healthy, right?

Anyway, there's several variations that also sound like what you're looking for.

Have Fun!

/tricia

Here is a link that might be useful: Tyler Florence Vanilla Bean Ice Cream w/Variations

What a sweet gift..I have recently tried Alton Browns Vanilla.
I wasn't going to use any preserves, but at the last minute remembered I had some Brown Sugar Rum Peach Jam in the fridge. You could see it in the jam, but didn't really taste it.
I had a bit of it with fresh raspberries..OH MY! my oldest son and middle son ate up most of it. I also liked it because it made just enough..but not to much.

As far as the "swirl" you do that after you've soft freezed (processed in the ice cream maker) and as you are adding the ice cream to a container to hard freeze in the freezer.

Here is a link that might be useful: Serious vanilla Ice cream

Funny you should mention one of those wooden bucket types - when cleaning the garage, I finally put my hands on both of ours - we have an electric AND a hand-cranked. (I prefer the electric for ease of use; DH likes the hand-cranked because he likes being sadistical!)

Our favorite recipe isn't one we can use any more - too many eggs in it, plus the cream is too high in fat for the heart patient. This makes 1-1/4 quarts, so triple if you want a gallon.

GRANDMA'S VANILLA ICE CREAM (and variations)

1-1/2 cups milk
3/4 cup sugar
2 tbsp flour
few grains salt
2 eggs or 3 egg yolks, slightly beaten
1-1/2 tsp vanilla
1-1/2 cups heavy cream (we use "Whipping cream")

In double boiler, scald milk. Mix next 3 ingredients, stir in enough milk to make smooth paste. Stir into rest of milk in double boiler. Stir until thickened; cover; cook 10 min. Beat eggs slightly - stir in milk mixture; return to double boiler; cook 1 min. Cool. Add vanilla and cream. Freeze in 2 qt crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt. Makes 1-1/4 quarts.

Chocolate: Add 2 squares (2 oz) unsweetened chocolate in milk before scalding. When chocolate is melted, beat till smooth with egg beater.

Coff: Substitute 3/4 cup cold strong black coffee beverage for 3/4 cup milk.

Peach: Just before freezing, add 1-1/2 cups sieved fresh peaches combined with 1/4 cup additional sugar (or enough to sweeten) and a few drops almond extract.

Pineapple: Substitute 1 tbs fresh, frozen or canned lemon juice for vanilla. Just before freezing, add 2 cups well-drained canned crushed pineapple.

Raspberry: Just before freezing, add 1-1/2 cups crushed raspberries mixed with about 1/4 cup additionald sugar and a few drops almond extract.

Butter pecan: In 1/4 cup butter, margarine or salad oil in skillet, saute 1 cup broken pecan meats until golden. Add, with 1/4 tsp salt, to cooked milk mixture.

Peppermint: Add broken peppermit candies broken into bits. I've used both the round ones and leftover Christmas candy canes!

This recipe is so stained and yellowed - I've had it awhile - believe I got it from someone on the COOKING Echo on FidoNet, at least 15 years ago (or more).

DonnaR/CA

Oh YUM you guys! Now that I am in possession of an actual ice cream maker, and salivating over your recipes, my husband has announced that he really must get serious about losing weight.

So I guess I have to file these for the moment (luckily these spasms don't usually last long)...sorbet recipes anyone?

What a great gift Rachellen.

I'm pretty boring when it comes to ice cream. I almost always order "plain" chocolate. But I have made Both the Espresso-Brownie Chunk and the Brown Sugar Pecan and both were a big hit.
Here is what you do to get swirls of caramel or chocolate in your ice cream. When the ice cream is ready, place some of it in a container, drizzle in the chocolate sauce, and swirl it just a bit. Use the tip of a knife. Don't mix. Add more ice cream and swirl again.

Home Cookin Chapter: Recipes From Thibeault's Table

Espresso-Brownie Chunk Ice Cream
================================
Fatlester - Gardenweb

1/2 pound brownies cut in 1/4 inch chunks
1 cup whole Espresso, French or vienna roast coffee beans
2 1/4 cups half and half cream
3/4 cup sugar
3 egg yolks
1 cup whipping cream

.
Wrap and firmly freeze the brownie chunks

Put the coffee beans on a jell-roll pan and over them with a dish
towel. Using a veal pounder or the bottom of a heavy sauce pan, press
to crush the beans thoroughly. (Do not substitute ground coffee)

Transfer the crushed coffee beans to a medium saucepan. Add the half
and half cream and heat it to simmering. Cover and simmer 10 minutes ,
then set the pan aside, off heat, for 15 minutes longer. Strain the
liquid through a fine sieve into another saucepan, pressing to remove
all liquid from the coffee beans; discard the solids.

Stir the sugar into the strained coffee liquid and heat it to
simmering. Put the egg yolks in a heatproof bowl and slowly whisk in
the coffee liquid (or put the egg yolks in a food processor fitted with
the metal blade and process, pouring in the coffee liquid).

Cool the mixture slightly by stirring in the whipping cream. Set the
bowl over ice or refrigerate until the custard is thoroughly chilled.
(Can cover and refrigerate overnight).

Transfer the custard to the canister of an ice-cream machine. Follow
manufacturer's directions and churn until the ice cream is half
frozen. Add frozen brownie pieces and continue churning until frozen.
Serve immediately, or transfer ice cream to an airtight freezer
container, seal and keep frozen until serving time. (Can freeze for
several hours).

Home Cookin Chapter: Thibeaults Table - Icecream

Brown Sugar Pecan Ice Cream
============================
http://www.essetti.com/applncs/frznrecipes.htm#brsugar

1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces

.
Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot. place
the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour
in about 1 cup of the hot liquid. When the mixture is blended, slowly
pour it into the liquid in the saucepan, whisking constantly. Cook over
heat, stirring constantly until the mixture thickens slightly and coats
the back of a spoon, about 8 minutes. Be sure not let the mixture boil
at any time or will curdle. strain into a clean bowl and cool
thoroughly. Stir in the nuts.
Pour the mixture into the bowl of the machine and freeze.
Makes 5 cups.

Brown sugar pecan! Oh wow. My husband would swoon over the esspresso-brownie one.

Yes, it is a great gift. My husband is pretty good about filing away little, off hand comments of mine about something I'm interested in or 'would like to get someday' and coming up with it as a surprise out of the blue. One time, I mentioned that I sort of regretted not purchasing a kitchen ornament I really liked in an antique store (I was Christmas shopping for others, not for myself, and he went back to the store (a fair distance away) and quizzed the store owner to find it.

I think I'll keep him.

Still cutting and pasting! Thanks you guys!

Well I've been meaning to try Sol's Mango Sorbet...

Mango Sorbet

2 mangos, peeled and roughly cut into chunks
cup granulated sugar
1 cup water
2 tablespoons honey
1 tablespoon fresh lemon juice
pinch of salt

Make a simple syrup by combining 1 cup water with the ½ cup of sugar in a pan. Bring to a boil, and cook until sugar completely dissolves. Cool slightly. Place all ingredients in a food processor and process until smooth. Chill mixture thoroughly. Then, freeze in ice cream maker, according to manufacturer's instructions.

Maybe today is the day...I have 3 huge mangos in the freezer per Lars instructions that they do just fine in there. LOL

Here's another on my MUST try list.
Chocolate Coconut Milk Ice Cream ~check out her other recipes too...

Here's another site I found on a search.
Even Vegans Scream for Icecream Dairy, animal free Ice creams and sorbets.

Oooh, I love mango. It's about the same texture as cantaloupe, and I just bought a nice one...I wonder if I could sub it in that recipe until I find some good mangos...hmmm...

Probably...

I got as far as making the simple syrup....I have to wait for my hubby to go away...to turn on the KA ice cream maker..he hates the noise of it..and the house is small...

he often wears his noise buster ear cover thingies...LOL