Three batches of ice cream. We are going to have an ice cream party
later on today.

This is what I made, using the first recipe as a basis for the three
flavors. The custards were made last night, so they were thoroughly
chilled to go into the ice cream maker today.

I had posted the basic ice cream recipes earlier in the week but this
is how they were tweaked to make these variations. Study the custard
base recipe first, to better understand the variations below it.

Custard Ice Cream Base

1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot.
Place the egg yolks in a bowl and whisk briefly. Still whisking,
slowly pour in about 1 cup of the hot liquid. When the mixture is
smooth, slowly pour it into the liquid in the saucepan, whisking
constantly. Cook over medium heat, stirring constantly, until the
mixture thickens slightly and coats the back of a spoon, about 8
minutes. Be sure not let the mixture boil at any time or will curdle.
Strain into a clean bowl and use as directed in the specific recipes.
Makes 1 quart.


Brown Sugar Pecan Ice Cream

1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup toasted pecan pieces

Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot.
place the egg yolks in a bowl and whisk briefly. Still whisking,
slowly pour in about 1 cup of the hot liquid. When the mixture is
blended, slowly pour it into the liquid in the saucepan, whisking
constantly. Cook over heat, stirring constantly until the mixture
thickens slightly and coats the back of a spoon, about 8 minutes. Be
sure not let the mixture boil at any time or will curdle. strain into
a clean bowl and cool thoroughly. Stir in the nuts.

Pour the mixture into the bowl of the machine and freeze.
Makes 5 cups.

Chocolate Ice Cream
4 ounces 85% dark chocolate
1 ounce unsweetened chocolate
1 recipe Custard Ice Cream Base, warm
1 cup toasted and roughly chopped almonds

Melt the chocolate together in a saucepan over low heat, stirring
occasionally until smooth. Gradually add some of the ice cream base to
the chocolate, whisking it frequently to keep the chocolate smooth.
Add the remaining ice cream base and cook over low heat until the
mixture is well blended. cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.


Mixed Berry Ice Cream

I wanted the intense flavor of the vanilla custard to be "under" the
sweetness of the fruit. It worked well...it worked VERY well.

1 cup whole milk
3 cups heavy cream
4 egg yolks
2 vanilla beans, split,
3/4 cup sugar for custard, 3/4 cup more for berries
I pint mixed berries - blueberries, raspberries, blackberries
Juice from half a lemon

Follow the recipe for Custard Ice Cream Base, adding the vanilla beans
to the saucepan with the cream, milk and sugar. Just before straining,
scrape the seeds from the beans into the custard base.

Place berries in bowl with 3/4 cup sugar and juice of half a lemon.
Mix and let sit in the fridge for about 2 hours. If berries are out of
season, you can use frozen ones (the kind packed without sugar).

Pour the cooled mixture into the bowl of the machine, add the fruit
mixture, including all liquid, and freeze.

Makes about 1 quart.