2 envelopes Knox gelatine
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream

Soak Knox gelatine in cold water. Heat milk, but do not boil.
Remove from heat, and add gelatine, sugar, vanilla extract and salt.

Cool and add ice cream. Chill 5 to 6 hours.
Pour into a 4 to 6−quart ice cream freezer can.
Process as per manufacturer's instructions.

20 ounces chocolate chip ice cream
2 cups 4−grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8−inch) flour tortillas
Oil for deep−frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer.

Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice cream.

4 (1/4 cup) scoops vanilla ice cream
2 cups fresh apple cider

Place two scoops of ice cream into each glass

1 cup of apple cider into each glass, and serve.

Ingredients:
2 1/2 cups milk
1 1/2 cups cream
2/3 cup sugar
1/4 cup Clabber Girl Cornstarch
1 1/2 tablespoons vanilla

Instructions:
In a heavy bottomed medium saucepan, gradually whisk one cup of the milk into the Clabber Girl Cornstarch until the cornstarch is dissolved.

Whisk in the remaining milk, cream and sugar. Cook over medium low heat, stirring constantly, until the mixture is simmering and slightly thickened, about 8 to 10 minutes.

Transfer to a medium bowl set in a larger bowl of iced water. Stir in the vanilla. Let sit, stirring frequently, until completely chilled.

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Directions

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color.

1 pint vanilla ice cream
1/2 cup crumbled biscotti cookies or other cookie crumbs of choice
1/4 cup Frangelico or other nut-flavored liqueur
2 tablespoons roughly chopped hazelnuts or walnuts, lightly toasted

Instructions
Remove the ice cream from the freezer and let it soften slightly, about 5 minutes at room temperature.

Into the bottom of four parfait or ice cream dishes, scoop about 2 tablespoons of the vanilla ice cream.

Top with about 1/2 tablespoon of the cookie crumbs, and drizzle with 1 1/2 teaspoons of the liqueur.

20 ounces frozen fruit, very frozen
1 pkg instant pudding mix, not dissolved
2 cups heavy cream
½ cup powdered sugar
2 tablespoons Fruit- flavored liquor, or frozen juice concentrate -- optional

Place all the ingredients into the bowl of the food processor with S blade attached.

Secure the lid and pulse 3 times, then turn on the power switch and process to desired smoothness.

Note
*Serving Ideas :* If you would prefer and firmer consistency, place into a covered bowl for 15 - 20 minutes.

2 Cup Ripe peaches finely chopped
1 1/4 Cup Sugar
1/2 Juice of lemon
2 Large Eggs
2 Cup Heavy or whipping cream
1 Cup Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones.

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.