Cookie Dough Ice cream

2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream

Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hard.

Black Walnut-Caramel Ice Cream

Ingredients
�?1/2 cup sugar
�?2 cups milk
�?2 slightly beaten egg yolks
�?1/2 cup sugar
�?1/4 teaspoon salt
�?1 teaspoon vanilla
�?4 teaspoons dried egg whites*
�?1 cup whipping cream
�?1/2 cup chopped black walnuts or English walnuts

Directions
1. To caramelize sugar, in a heavy 8-inch skillet cook 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Slowly add the milk. Cook and stir over medium-low heat until the sugar is melted, stirring often.
2. In a medium saucepan gradually add the hot milk mixture to the egg yolks. Add the 1/2 cup sugar and the salt. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat and stir in vanilla. Quickly cool the egg yolk mixture by placing the saucepan in a sink of ice water for 1 to 2 minutes, stirring constantly. Set aside.
3. Prepare dried egg whites according to package directions; beat with an electric mixer on high speed until stiff peaks form (tips stand straight). Whip cream until soft peaks form (tips curl over). Fold egg whites and whipped cream into cooled egg yolk mixture. Fold in the nuts. Pour into an 8x8x2-inch square baking pan. Cover; freeze for 1 hour. Stir; cover and freeze until firm or overnight. Makes 1-1/2 pints.
*Note: Eating uncooked eggs is considered to be unsafe. Beaten egg whites should not be substituted for the dried egg whites. Look for this product in the egg section of the supermarket.

Watermelon Ice Cream
From chef and author Emeril Lagasse   

Ingredients

4 quarts watermelon pieces with juice
1 quart heavy cream
2 cups sugar
8 egg yolks
1 pound semi- sweet chocolate chips

Directions

1. Split the watermelon in half, reserving the other half for a later use. Using a large spoon, remove the fruit from the halved watermelon. Using your hands and knife, remove all seeds from watermelon and discard.

2. Dice watermelon into 2 inch pieces and put in a large bowl with the juice. In a large saucepan over medium heat, combine heavy cream and sugar. Bring the mixture up to a simmer.

3. Whisk the egg yolks until smooth and temper into the hot cream mixture. Cook the egg mixture for four minutes. Remove from the heat.

4. Pour hot cream mixture over watermelon pieces and mix thoroughly. Cool to room temperature.

5. Using a hand held blender puree the mixture until smooth and strain.

6. Add the ice cream mixture with the chocolate chips to the ice cream machine.

7. Follow ice cream machine directions.
 

8. Serve ice cream or scoop out ice cream and place ice cream back into the empty half of watermelon.

9. Cover with plastic wrap. Freeze until very firm.

10. To serve, slice watermelon into 1 inch slices.

Yields: 1 gallon ice cream

Tea Ice Cream

    (for making 2 lbs. of tea ice cream)  

• Dry tea (with good flavour) - 2 oz 

• Refined sugar - 1 lb

• Arrowroot or  cornflour - 1 oz  

• Fresh milk - 2 lbs 

• Water - 10 oz

1. Heat water and remove quickly from fire when boiling. Rinse out teapot with hot water and put in tea leaves. Pour boiling water into teapot. Infuse for 8 to10 minutes. Strain off infusion and keep aside.  

2. Boil milk. Next, blend sugar with arrowroot (or cornflour) thoroughly and add lo boiled milk. Let mixture simmer for about10 minutes stirring continuously to avoid lumps. Remove from fire, add tea infusion, stir and freeze.  

Chocolate Ice Cream

1/2 gal. chocolate milk
1 can sweetened condensed milk
1 lg. carton Cool Whip

Mix and freeze in ice cream freezer

Graham Cracker Ice Cream

1 cup crushed graham cracker crumbs
1 cup sugar
1 cup cream
1 cup milk

You can use 1 pint of half and half for the 1 cup cream and 1 cup milk. Pour into refrigerator tray and freeze until almost solid. Whip at high speed until light. Pour back into tray and freeze until firm.