Silvia, We have an ice cream maker machine that has the freezer built inside it. It is a Wolfgang Puck 'bistro collection' (1-1/2 Qt.) that the better half found on Home Shopping, but now is no longer available. A unit very much like it can be found on Amazon, Lello 4070 Jellato Jr. She has been making different flavored ice creams with the fruits I pick from my trees for a couple years now. She also makes smoothies with the fruits with a different machine. I keep adding to my collection of different fruit trees each year. See my input in the 'Red Lady papaya photos' thread for the different dwarf papaya starts I just bought on eBay. She also makes great persimmon and banana ice creams and smoothies from my 8 Fuyu persimmon trees & numerous banana trees. She peels and freezes the different fruits so she can make to enjoy it year round. My job is to grow the stuff and pile it on the kitchen counter.... from that point on is HER job to make something edibly delicious out of it or freeze it for later. I also have a vegetable dryer that looks like a microwave that we dry sliced veggies in for soups that she makes in the winter time. We have numerous jars of seeds, grains, and dried veggies, etc. up on the cabinet tops. She grinds her own flour and grain combinations and makes delicious breads all from scratch. I do my part and she does her part... I stay out of her kitchen and she stays away from my plants... lol Lou

Raw eggs unless pasteurized can make you very sick! Old Fashioned Ice Cream-4 eggs, 2 c. sugar, 1/2 tsp salt, 3 c. heavy cream, 1 Tbs. vanilla, 2 qt. milk. Beat eggs until light. add sugar & salt gradually, beat well, add cream,vanilla & milk (last) Freeze in dasher type old fashioned ice cream freezer. Allow about 2 1/2 in. for swelling in container. Yield 1 gal. From the Brookville Hotel in Brookville, Kansas in 1940's.

Some folks, like my mom, only make ice cream with a custard base. Mom thinks anything else is not worth eating. I, being the modern, cutting-edge, foodista (that's a joke folks!), have made ice cream with such exotic ingredients as Greek yogurt, eschewing a cooked custard base. Below is a cooked custard recipe from The Kitchn: Basic Custard Ice Cream Base 3 cups dairy (whole milk, heavy cream, or a mix) 1 cup sugar 8 egg yolks pinch of salt 1 teaspoon vanilla (optional) Have a strainer in a bowl ready over an ice bath. Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes. Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture. Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan. The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla. When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions. Here is a link that might be useful: Custard Base for Ice Cream from The Kitchn

First of all, I'm impressed that this person got a gig where she got paid to eat ice cream I think though that there are more complexities than have been mapped out. One eats soft serve ice cream acquired at a DQ Drive Thru and eaten as a car passenger when the AC is battling with a 101 Texas afternoon in a different way than the traditional half gallon eaten at home with a girl friend when breaking up. A glob of vanilla in a Coke Float is eaten differently than sprinkle laden banana split birthday sweets. Many complexities. Too overwhelming for one author. Should Dr. Kemp be interested, my services as an assistant would certainly be available....