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Frozen Decadence

12 ice cream sandwiches
4 c whipped cream
1 c peanut M&Ms, crushed
3 Butterfinger candy bars, crushed
1/2 c chocolate syrup.

Line up 4 ice cream bars in pairs (making a square). Spread a 1-c layer of whipped cream on top.

Sprinkle on half the crushed candy. Layer 4 more ice cream sandwiches cross-wise, log cabin style. Spread on another 1-c layer of whipped cream and the rest of the candy.

Add another layer of ice cream sandwiches the same direction as the first layer. Spread remaining whipped topping and drizzle with chocolate syrup.

Cover with plastic wrap and freeze at least 3 hours.

Easy Vanilla Ice Cream

(1 quart)
1 c milk
1/2 c sugar
dash salt
2/3 c half and half
1/3 c cream
1/2 t vanilla

(1-1/2 quart)
1-1/2 c milk
3/4 c sugar
dash salt
1 c half and half
1/2 c cream
1 t vanilla

Combine milk, sugar and salt, whisk until dissolved.
Stir in half and half, cream and vanilla.
Pour into cannister and freeze.

Old Fashioned Ice Cream

(1 quart)
1/2 c sugar
dash salt
1 c milk
1 egg beaten
1 c cream
2 t vanilla

(1-1/2 quart)
3/4 c sugar
1/8 t salt
1-3/4 c milk
2 eggs, beatn
1-1/2 c cream
1 T vanilla

Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring until mixture almost boils. Reduce heat to low.
Gradually stir about 1/2 c of hot milk into the beaten eggs. Then add egg/milk mixture back to hot mixture. Cook over low heat, stirring constantly until slightly thickened, 2-3 minutes.
Remove from heat and refrigerate at least 2 hours.
Whisk together cream, vanilla and chilled mixture. Pour into canister and freeze.
**Add ingredients for interest: chocolate chips, Oreo chunks, M&Ms mints, etc., or 1 c pureed fruit such as strawberries, peaches, etc.

Praline Almond Fudge Ice Cream

(1 quart)
1/2 c light brown sugar
dash salt
1-1/2 c milk
1 egg, beaten
2/3 c cream
2 t vanilla
1/2 c almonds
1 T butter
1/3 c fudge topping

(1-1/2 quart)
3/4 c light brown sugar
1/8 t salt
2-1/4 c milk
2 eggs, beaten
1 c cream
1 T vanilla
3/4 c slivered almonds
2 T butter
1/2 c fudge topping

Combine sugar, salt and milk in saucepan. Cook over medium heat until it bubbles at the edges.
Gradually stir about 1 c of hot milk into the beaten eggs. Then add egg/milk mixture back to hot mixture, stirring constantly for 1 minute.
Remove from heat and refrigerate at least 2 hours.
Whisk together cream, vanilla and chilled mixture.
Saute almonds in butter over low heat about 5 minutes. Stir into mixture. Pour into canister and freeze.
During last 5 minutes of freezing pour fudge topping through opening on top of freezer lid to combine into the ice cream.

Easy Chocolate Ice Cream

(1 quart)
1-1/3 c chocolate milk
1/4 c sweetened condensed milk
1/3 c Cool Whip

(1-1/2 quart)
2 c chocolate milk
1/3 c sweetened condensed milk
1/2 c Cool Whip

Combine all ingredients. Pour into canister and freeze.

Chocolate Ice Cream

(1 quart)
1-1/2 c milk
2/3 c sugar
dash salt
2 oz semisweet chocolate, chopped
1 egg beaten
1/2 c half and half
1/3 c cream
1/2 t vanilla

(1-1/2 quart)
2-1/4 c milk
1 c sugar
dash salt
3 oz semisweet chocolate, chopped
2 egg beaten
3/4 c half and half
1/2 c cream
1 t vanilla

Combine sugar, salt, milk and chocolate in saucepan. Cook over medium heat, stirring until mixture almost boils. Reduce heat to low.
Gradually stir about 1/2 c of hot milk into the beaten eggs. Then add egg/milk mixture back to hot mixture. Cook over low heat, stirring constantly until slightly thickened, 2-3 minutes. Whisk in half and half, cream, vanilla.
Cover and refrigerate at least 2 hours. Pour into canister and freeze.

Cinnamon Walnut Ice Cream

(1 quart)
1 c milk
2/3 c half and half
1/3 c cream
1/2 c sugar
2/3 c chopped walnuts
3/4 t vanilla
1/4 t cinnamon
dash salt

(1-1/2 quart)
1-1/2 c milk
1 c half and half
1/2 c cream
3/4 c sugar
1 c chopped walnuts
1-1/4 t vanilla
1/3 t cinnamon
dash salt

Thoroughly combine all ingredients. Pour into canister and freeze.

Double Almond Chocolate Ice Cream

(1 quart)
1 c milk
1/2 c sugar
dash salt
2 oz chopped semisweet chocolate
1 egg beaten
1 c cream
1/2 t vanilla
1/2 t almond extract
1/2 c chopped almonds

(1-1/2 quart)
1-1/2 c milk
3/4 c sugar
dash salt
2 oz chopped semisweet chocolate
2 eggs beaten
1-1/2 c cream
1 t vanilla
2 t almond extract
1 c chopped almonds

Combine sugar, salt, milk and chocolate in saucepan. Cook over medium heat, stirring until mixture almost boils. Reduce heat to low.
Gradually stir about 1/2 c of hot milk into the beaten eggs. Then add egg/milk mixture back to hot mixture. Cook over low heat, stirring constantly until slightly thickened, 2-3 minutes. Remove from heat. Whisk in cream, extracts and almonds.
Cover and refrigerate at least 2 hours. Pour into canister and freeze.

Strawberry Sorbet

(1 quart)
2-2/3 c fresh or frozen thawed strawberries, pureed
1/3 c sugar
2/3 c water
2 t lemon juice

(1-1/2 quart)
4 c fresh or frozen thawed strawberries, pureed
1/2 c sugar
1 c water
1 T lemon juice

Combine sugar and water in saucepan and heat to boiling. Reduce heat and simmer until sugar dissolves. Remove from heat and cool completely, about 2 hours.
Combine with pureed berries and lemon juice. Pour into ice cream canister and freeze.

Chocolate Caramel Milkshake

8 scooops chocolate ice cream
1/2 c milk
1 T chocolate syrup
1 T caramel

Combine all in blender and process until smooth.