I was wondering how "eggy" your vanilla would taste Deb. I've been happy with the flavor of almost all the recipes I've tried. I'm still working on the coffee one. And Terri, please let me know if you find a good swirl recipe! I swirled some left over chocolate glaze into my coffee and it wasn't bad but kind of thin. As far as the strawberry frozen yogurt, it's not super sweet. I think if you wanted it sweeter you could use vanilla yogurt instead of plain. Here are the recipes I've been using. I'd love to get some more if you have any you love. Ben and Jerry's Vanilla Eggs - 2 (I use Egg Beaters ONLY-never raw eggs) Sugar - 3/4 cup Whipping cream - 2 cups Milk - 1 cup Vanilla extract - 2 tsp Whisk the eggs until light and fluffy. Whisk in the sugar until completely blended. Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. Chocolate-Cinnamon Gelato Dorie Greenspan (Epicurious.com) Yield: Makes about 3 cups 1/2 cup sugar 2 tablespoons cornstarch 1 1/4 teaspoons ground cinnamon Pinch of salt 2 cups whole milk, divided 5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 1/2 cup chilled heavy whipping cream 1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca) Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth. Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes. Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days. ***Note-I had trouble with this being too thick when I tried to process it in the ice cream maker, but it may have been because I used choc. chips instead of bar chocolate. Strawberry Frozen Yogurt allrecipes.com 2 cups fat-free plain yogurt 2 cups pureed fresh strawberries 1 (14 ounce) can fat free sweetened condensed milk 1 cup fat-free milk 3 teaspoons vanilla extract Directions: 1. In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving. Remove from the freezer 30-45 minutes before serving.

I am a Marzipan addict and I LOVE the following recipe for Almond Gelato: Almond Gelato Makes about 1 quart (can be doubled for half-gallon machines) 2 3/4 cups whole milk 1/4 cup heavy cream One 7 ounce tube almond paste (found in the baking aisle--should be soft and moist) 2/3 cup sugar 5 large egg yolks, at room temperature 1/2 teaspoon almond extract (real extract, not imitation) 1/4 teaspoon salt 1. Heat the milk and cream in a medium saucepan set over medium heat until tiny bubbles fizz around the pan's inner rim. Adjust the heat so the mixture stays this hot but does not come to a boil. 2. Place the almond paste and sugar in a large food processor fitted with the chopping blade; process until the texture of find sand, about 1 minute. Stop the machine, add the yolks all at once, and process until light and thick, about 2 minutes. (note: if you don't process enough, the end result will taste grainy from the almond paste--still delicious, but a weird texture.) 3. With the machine running, dribble in about half of the hot milk mixture through the feed tube; process until smooth. Then whisk this mixture back into the pan with the remaining hot milk mixture. Instantly reduce the heat to very low--if you have electric burners, place the pan on a second burner just now set on low. Cook slowly, stirring all the while, until the mixture thickens to the consistency of wet but smooth pancake batter and can coat the back of a wooden spoon, a little less than 2 minutes. Strain through a fine mesh strainer into a clean bowl to get rid of any extraneous bits of scrambled egg (and almond paste debris that makes the finished product a bit gritty); stir in the almond extract and salt. Refrigerate until cold, for at least 4 hours, or overnight. 4. Just before making the gelato, place the almond custard in the freezer for about 10 minutes. (we're trying this on our second batch which is being made tonight and tomorrow--it took a long time for this gelato to set up the first time.) 5. Freeze the custard in your ice cream machine according to the manufacturer's directions. Serve at once--or transfer to a large container or several smaller containers, seal tightly and store in the freezer for up to one 1 month. (if this gelato lasts a month at your house, you're a better person than I. ) Soften at room temperature for up to 10 minutes before serving.

Just put my 2nd batch in the freezer. Changed the recipe to use 2 Tablespoons less sugar. I also combined the sugar, milk, and cream as the first step. Then I grated and squeezed the lemon. When I was ready to stir the lemon into the cream mixture, the sugar was close to being dissolved so that I had reduced the amount of stirring I had done with the first batch when I followed directions. Better method. Can't wait for it to freeze up, but it will be a couple more hours.

I need to try these! Ice cream sandwiches are my go to dessert in the summer if kids are involved, but the adults seem to scarf them up as well. We can't buy creme fraiche here so will make my own. Lemon curd is easy - I got a recipe from the Cooking Forum, from memory it was from ColleenOz for microwave lemon curd. Easy peasy and so good, honestly could not discern a difference from the double-boiler, constant stirring recipe that was my Mom's. So - who has a tried and true for homemade creme fraiche