Belinda, funny you should ask. My girls got me one of those little Cuisinart ice cream freezers for Christmas. My first batch of anything was a couple of cups of frozen strawberries, a quart of my homemade yogurt and enough Equal to sweeten it to taste. I put everything into the food processor to chop up the frozen berries, then into the freezer, it was very, very yummy and my Dad, who is diabetic, loved it. I liked it better with sweet cherries and some grated dark chocolate, same "recipe" but different fruit. It does freeze very hard, because of the ingredients, but I just pop it in the microwave for a few seconds like Bejay does, and it scoops right out nicely. I also made my very favorite ice cream, it's just amazing for those coffee lovers among us, like me. It's another recipe I got from the Cooking Forum. 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 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 cnaister 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 kep frozen until serving time. (Can freeze for several hours). Annie

My grandma had an ice cream recipe that used junket, milk, eggs cream...of course we cant find it. Does anyone hae an ice cream maker recipe that sounds similar?

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 bought the Ben & Jerry's Ice Cream book when I got my ice cream machine. I have only tried the vanilla and strawberry and they were delicious. I used base 1 both times. I am home sick with a cold and still in my jammies so I typed up the 3 base recipes from their book for you guys. Sweet Cream Bases Ben & Jerry Base 1  1 quart This is our most popular base, has creamy texture, medium body, and a subtle, understated taste. ItÂs especially good as a background for fruit, cookies, and candy. 2 large eggs ¾ cup sugar 2 cups heavy or whipping cream 1 cup milk Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Ben & Jerry French Vanilla Add 2 teaspoons vanilla extra to the above recipe. Add with the milk. Base 2  1 quart It makes a very creamy ice cream with 25 percent butterfat, but it does not store well in home freezers, so be prepared to eat it all. 2 cups heavy or whipping cream ¾ cup sugar 2/3 cup half-and-half Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend. Base 3  1 quart This recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked" flavor of the sweetened condensed milk. 2 cups light cream 1 cup sweetened condensed milk, cold Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.