Scotch with vanilla or chocolate ice cream. Put in a blender with just a touch of milk. Make it with Drambuie if you have a sweet tooth. Don't use single malt scotch unless you want to show off the bottle *grin* as cheaper blended scotch will make a fine ice cream drink. I've had the bartender throw a Hot Fudge Sundie in the blender with a couple shots of scotch... very very good. Sometimes I'll throw in a ripe banana if I have one. Great way to use up bananas that have gone dark and squishy. *hic* michael

Frozen mango chunks (bought in a bag from freezer section) blended with skim milk in a blender can be just about as thick as ice cream (if you use more of the frozen fruit) or smoothie-like if using more of the skim milk.Usually doesn't need sweetener but if desired one packet of stevia would do the trick. Frozen ripe banana chunks blended with skim milk also provide a lot of creaminess but I don't really eat them any more due to calories. :) I was wondering about the low cal possibilities with the ice cream maker and appreciated everyone's info here. Husband just made a batch with full blown cream and sugar, with coconut flavoring, it was great but these days I'm not interested in anywhere near that much fat or sugar! Had one bite, it was enough :) Lost 20 lbs recently amazingly easily by just not eating overly fat foods and starches, wish I'd done it years ago :) It is surprising how quickly you get used to less fat and added sugar, then when you taste something with all that stuff in it, as I just did, it's like, man, way too much!! (Of course the fruit contains sugar and even skim milk has some, so it is still a dessert but at least it lacks the added fat and sugar.) I've read that some people use guar gum, I'm not sure where to buy that, anyone know? This post was edited by urthcreature on Sun, Aug 17, 14 at 15:30

I'm glad you enjoyed it. Since DH and I watch our cholesterol intake, we make more sorbets and water ices than ice cream. However, black cherries are in season and I couldn't resist making this old favorite: BRANDIED CHERRY ICE CREAM 6 egg yolks 1 1/3 cups sugar 3 cups whole milk 2 cups whipping cream 4 cups fresh, ripe, sweet dark cherries, halved and pitted 1/2 tsp. almond extract 1/4 cup cherry liqueur or brandy In a small bowl, beat egg yolks until thick and lemon colored, 4 to 5 minutes. In a heavy saucepan, combine beaten egg yolks, sugar, milk and cream. Cook and stir over low heat until mixture thickens slightly and coats a metal spoon; set aside. Puree cherries in blender or food processor until almost smooth but so there are still some little bits of cherries in the mixture. Stir into egg mixture. Stir in almond extract and liqueur. Cool to room temperature. Pour into ice cream canister and freeze in ice cream maker according to manufacturerÂs directions. Makes about 2 quarts.

Almost forgot my favorite when I visit Hawaii - Lappert's!! They supposedly have one of the highest butterfat content ice creams available. My favorite was a pineapple-coconut, but they have some wonderful combinations The original location was a little stand on Kauai on the road to work. We would stop occasionally for a treat when we were working out there for extended periods. Dessert before dinner!