Here's how I make vanilla ice cream:

Cuisinart Vanilla Bean Ice Cream

2-1/3 cups whole milk
2-1/3 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
3 large eggs
4 large egg yolks
1-1/8 cups sugar
2 teaspoons pure vanilla extract

Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the "seeds." Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes.

Remove the vanilla bean pod from the milk/cream mixture and discard. Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

@Lars, that's how my parents made ice cream too. Mom would stir fruit (usually strawberries, raspberries or peaches) into the custard just before Dad would put it in the canister to freeze. My brother and I would fight over the dasher! Best ice cream ever.

Last summer someone posted a recipe for Lemon Sorbet that was really good. I've looked for the recipe and can't seem to find it. Anyone still have that recipe?

I like the recipes in the Ultimate Ice Cream Book.

Hint: Using a very rich cocoa powder, like Valrhona, lifts a basic chocolate ice cream recipe to more like frozen ganache or fudge. Super chocolate.

While apples have a bit of tartness, they come up very sweet in desserts. Keep that in mind while you're measuring sugars, and all, especially if you're doing caramel. I'd also use a leaner recipe, and go easy on the spice.

If you can get one of those big (relatively) cheap boxes of blueberries, they're completely scrumptious in ice cream.

I realized I actually have an ice cream book. I am making the basic vanilla recipe from it. The milk suga vanilla mixture is chilling now. We will add some chocolate to some of it. We are also making an apple crisp to serve with the vanilla.

Next time I will try a custard based recipe. We are making it at my late father’s house where my sister is living for the summer. The kitchen had really basic accoutrements. Plus I didn’t want to make a big mess in her space.