Chocolate Ice Cream

2 ⅔ C. sugar

2 Tbsp. cornstarch

½ tsp. salt

6 C. milk

4 eggs, beaten

6 squares semisweet chocolate, melted (or 6 Tbsp. unsweetened cocoa powder, ¼ C. sugar, and ¼ C. shortening)           

1 ½ C. half and half

2 C. whipping cream

2 tsp, vanilla extract

Combine sugar, cornstarch, and salt in saucepan.  Gradually stir in milk.  Cook over medium heat until mixture comes to a simmer, stirring constantly.  Gradually stir about 1 C. of the hot mixture into the beaten eggs.  Add to remaining hot mixture, stirring constantly.  Cook and stir over low heat until slightly thickened (about 2 min.) Stir in melted chocolate.  Beat with a whisk until smooth.  Stir in half and half, whipping cream, and vanilla.  Cover and refrigerate 2 hours.  Freeze as directed.

Chocolate Chip Ice Cream

2 ½ C. milk

2 ¾ C. sugar

1 tsp. salt

2 ½ C. half and half

1 ½ tsp. vanilla

6 C. whipping cream

2 C. (12 oz.) grated semisweet chocolate or chocolate chips

 Scald milk until bubbles form around edge of pan.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla, and whipping cream.  Cover and refrigerate 30 min. Freeze as directed.  Before serving stir in chocolate.

Mint Chocolate Chip Ice Cream

Add 2 tsp. peppermint extract and ½ tsp. green food coloring to mixture before refrigerating.

Vanilla Ice Cream

2 C. milk

1 ¾ C. sugar

½ tsp. salt

2 C. half and half

1 Tbsp. vanilla

4 C. whipping cream

Scald milk until bubbles form around edge of pan.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla, and whipping cream.  Cover and refrigerate 30 min.  Freeze as directed.

Strawberry Ice Cream

            Add 4 C. pureed strawberries to chilled mixture before freezing.

Peach Ice Cream

            Add 4 C.  pureed peaches to chilled mixture before freezing.

Frozen Strawberry or Raspberry Yogurt

8 C. plain yogurt

3 C. frozen raspberries or sliced strawberries in syrup, thawed

1 ½ C. sugar

2 C. whipping cream

            Thoroughly combine all ingredients in mixing bowl.  Cover and refrigerate 30 min.  Freeze as directed by ice cream maker.