2 cups heavy cream
2 cups half & half
1 vanilla bean
6 egg yolks
1 cup sugar
2 pounds ripe fruit (strawberries, peaches) peeled if necessary and cut into very small pieces
1 cup dark brown sugar
2 tablespoons brandy or rum, optional

1. Combine heavy cream and half & half with vanilla bean in a heavy pot and warm until steaming over gentle heat.

2. Whisk egg yolks and sugar together in a large bowl.

3. Temper the egg yolks by slowly adding the hot cream while whisking constantly.

4. Return the mixture to the pot and cook over low heat 2-3 minutes stirring constantly until nappé (to coat the spoon).

5. Strain through a fine mesh strainer and cool over an ice bath.

6. Meanwhile, toss the fruit with the sugar and optional liquor and allow to macerate.

7. Stir fruit or other flavorings into the ice cream base and process in an ice cream freezer according to manufacturer’s directions.

8 Asian pears
2 ½ cups plain yogurt
1 cup sugar
3 tablespoon lemon juice
1 dry bay leaf
1 vanilla bean, split length wise and scraped

Place the yogurt in a fine sieve or cheesecloth line strainer over a bowl. Refrigerate for about one hour, until about ½ cup liquid has drained from the yogurt; discard liquid and set yogurt aside. Peel core and chop pears into ½ inch pieces. Combine pears, sugar, lemon juice, vanilla bean and seed scrapings and the bay leaf in a saucepan and simmer over medium-low heat until the syrup thickens and pears are very soft; about 25 minutes. Process or puree the mixture in a bowl until smooth. Pass the puree through a fine sieve or cheesecloth line strainer into a bowl over an ice water bath. Discard the solids. Let stand until chilled. Remove from ice water bath and add yogurt into the pear mixture, whisking. Transfer to an ice cream maker and freeze according to the manufacturers instructions.

1 ¼ quarts

5 kiwi, peeled and finely diced
1 cup sugar, divided
1 can sweetened condensed milk
4 egg yolks
dash salt
1 Tbsp. vanilla
2 cups heavy cream

Mix kiwi with 1/2 cup sugar. Chill2 or 3 hours.

In a double boiler, blend the egg yolks with the remaining sugar, the sweetened condensed milk, salt, and vanilla. Stir and cook over simmering water about 10 minutes. Remove from heat and add cream. Stir until thoroughly blended. Place in a container and chill for several hours.

Combine the custard with the kiwi-sugar mixture and blend well. Place in an ice cream freezer and prepare according to manufacturers directions.

2 lg very ripe bananas
1/4 c sweetened coconut flakes
1/2 c unsweetened coconut milk
1 Tbsp. superfine sugar
A squeeze of lime juice
1 tsp dark rum

Recipe Directions
Slice the bananas crosswise 1/2 inch thick. Place on a baking sheet and freeze until solid, about 1 hour.

Preheat the oven to 375¡F. In a pie plate, toast the coconut for about 4 minutes, or until golden; let cool.

In a food processor, combine the frozen bananas with the coconut milk, sugar, lime juice and rum. Pur?e until very creamy, about 2 minutes. Spoon into bowls, garnish with the toasted coconut and serve.

6 eggs
2 cups milk
1 1/3 cups sugar
3 cups fresh pineapple puree* (about 1.5 lb.)
2 cups whipping cream
1/4 cup frozen orange juice concentrate (about 1.5 oz.)
2 teaspoons grated orange peel
1 teaspoon vanilla

Recipe Directions
In medium saucepan, beat together eggs, milk and sugar. Cook over low heat, stirring constantly, until mixture reaches 160 F and coats a metal spoon with a thin film. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.

When ready to freeze, pour chilled custard, puree, whipping cream, juice concentrate, peel and vanilla into 1-gallon ice cream freezer container. Freeze according to manufacturer?s directions. Transfer to freezer and freeze until firm.

*To puree, peel and core pineapple. Cut into chunks and place in 5-cup blender or food processor container. Cover. Blend at medium speed until smooth.

1/2 gallon vanilla ice cream
2 tablespoons chopped almonds
8 red glacéed cherries, quartered
8 green glacéed cherries, quartered
1 teaspoon almond extract
12 chocolate creme-filled sandwich cookies
1 jar (6 ounces) maraschino cherries

Recipe Directions
1. Soften 3 cups vanilla ice cream in medium-size bowl.
2. Toss together almonds and red and green glacéed cherries in small bowl. Fold into vanilla ice cream, adding 1/2 teaspoon of the almond extract. Working quickly, spread the ice cream mixture over the bottom and up the sides of 2-quart bowl. Place in freezer. After 2 hours, check ice cream, spreading further up sides of bowl to top edge, if possible. Freeze additional hour.
3. Finely crush 6 sandwich cookies, either in food processor or in plastic bag. Using rubber spatula, spread crumbs evenly up the sides of ice cream lined bowl. Refreeze.
4. Soften remaining vanilla ice cream on counter for 5 to 10 minutes. Drain maraschino cherries, reserving liquid. Remove stems; coarsely chop cherries. With handheld mixer, beat cherry juice and 1/2 teaspoon almond extract into softened ice cream. Chop 6 remaining cookies. Fold cherries and cookie pieces into softened ice cream. Transfer mixture to bowl lined with ice cream and cookies, smoothing top. Cover with waxed paper or plastic wrap; freeze overnight.
5. To unmold, fill sink or large pot with warm water. Carefully lower bowl into water so water does not run onto top of ice cream. Remove waxed paper or plastic wrap; invert onto serving tray. Place in freezer until ready to serve. Garnish with cherries and mint leaves, if desired.

1 can (16 ounces) pitted sweet or sour red cherries and their juice
1 tablespoon sugar
1 tablespoon kirsch
1/2 tablespoon cornstarch
1/2 pint French vanilla or cherry-vanilla ice cream
1/4 cup brandy

Recipes Directions
1. Drain juice from cherries; measure out half the juice and half the cherries, reserving remaining cherries and juice for another purpose. In a small saucepan over moderate heat, heat the cherries and their juice, sugar, kirsch and cornstarch until hot but not boiling. Put into a heatproof bowl and bring to the table.

2. Scoop ice cream into stemmed dessert dishes. Warm a ladleful of the brandy over a chafing dish burner or a lighted candle. Light a match, carefully ignite the brandy, and pour it over the cherry sauce. Stir cherry sauce until the flame dies down. Spoon over ice cream and serve at once.

Serves 2.

3 medium fresh peaches, halved, pitted and finely chopped to make 2 cups
2/3 cup sugar
4 teaspoons lemon juice
1 cup whole milk
1 cup whipping cream
2 egg yolks
5 pounds cracked ice
2 cups rock salt

Recipe Directions
Stir into peaches cup sugar and lemon juice and set aside. Mix milk, cream, egg yolks and remaining cup sugar in saucepan; cook over medium heat until it begins to boil, about 3 to 4 minutes. Stir in chopped peaches and cool. Churn freeze in ice cream maker according to manufacturer’s directions. Serve at once of freeze firm. Makes 5 cups.