Chapter 07

1. Be sure to use a nonreactive saucepan to cook the ice cream custard, and cook over low heat once the eggs are added. Pay close attention to the mixture and stir constantly, as to not overcook.

2. Prepare an ice bath to speed cooling the cooked custard. Cooling the custard immediately ensures that the cooking process stops, and the custard won’t overcook.

3. Thoroughly chill ice-cream mixture before freezing! If you pour hot custard into the ice-cream freezer, it will melt the frozen part of the machine, and the ice cream will never freeze.

4. Be sure to layer lots of rock salt in with the ice, if using a traditional ice-cream machine with ice. It brings the temperature down faster so the ice cream freezes quickly.

5. Avoid overchurning by watching the ice cream closely. When it reaches the consistency of soft-serve ice cream, it’s ready. It will become firmer in the freezer. Overchurning results in a grainy, unpleasant texture, so don’t overdo it!

6. Add any stir-ins during the last minute of churning or quickly fold them into ice cream when transferring to a storage container.

Makes about 1½ quarts
Hands-on Time 20 min.
Total Time 9 hours, 20 min., not including freezing

1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until slightly thickened.

2. Remove from heat; pour into a bowl, and whisk in vanilla. Cool completely (about 1 hour), stirring occasionally. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming); chill 8 to 24 hours.

3. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, fold in cake, frosting, and sprinkles. Freeze in an airtight container at least 4 hours before serving.

The Scoop

Jump-start this recipe by purchasing a bakery pound cake from your supermarket.

This recipe packs a double popcorn flavor punch by steeping buttered popcorn in the custard and by incorporating crunchy caramel corn into the finished ice cream.

Makes 1½ quarts
Hands-on Time 25 min.
Total Time 9 hours, 55 min., not including freezing

1. Whisk together 1 cup sugar, half-and-half, and egg yolks in a large heavy saucepan; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture slightly thickens. Remove from heat; stir in 2 cups popcorn and vanilla. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly onto custard (to prevent a film from forming), and chill 8 to 24 hours.

2. Preheat oven to 350°. Spread remaining 3 cups popcorn onto a parchment paper-lined baking sheet. Combine remaining ¼ cup sugar, butter, corn syrup, and salt in a small saucepan; bring to a boil. Remove from heat; drizzle over popcorn, tossing to coat using a lightly greased spatula.

3. Bake at 350° for 12 minutes or until popcorn is crisp and light golden, stirring after 7 minutes. Cool completely (about 30 minutes). Break into bite-size pieces.

4. Pour custard through a wire-mesh strainer into a bowl, discarding popcorn. Pour custard into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, fold in caramel corn. Freeze in an airtight container at least 4 hours before serving.

You could describe this rich ice cream as a summer version of cream cheese frosting. Yum! Spoon a big scoop over pie or slather in between cake layers.

Makes about 1 quart
Hands-on Time 25 min.
Total Time 9 hours, 25 min., not including freezing

1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.

2. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Freeze in an airtight container 4 hours before serving.

Makes about 1 quart
Hands-on Time 20 min.
Total Time 9 hours, 20 min., not including freezing

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool completely (about 1 hour), stirring occasionally.

3. Place plastic wrap directly on cream mixture (to prevent a film from forming), and chill 8 to 24 hours. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Freeze in an airtight container 4 hours before serving.

The Scoop

Vanilla bean paste is not only what gives Vanilla Bean Ice Cream its name but it also adds intense flavor. However, you can substitute vanilla extract, if desired.

Re-create one of your ice-cream parlor favorites at home‒rich chocolate ice cream with fudgy brownie bits. Top with chocolate syrup and whipped cream for a decadent sundae.

Makes 1½ quarts
Hands-on Time 35 min.
Total Time 10 hours, 35 min., not including freezing

1. Whisk together sugar and cocoa in a large heavy saucepan. Whisk in ½ cup half-and-half and egg yolks. Whisk in remaining 2 cups half-and-half. Cook over medium heat, whisking constantly, 8 minutes or until mixture slightly thickens. Remove from heat.

2. Microwave whipping cream and bittersweet chocolate in a medium-size microwave-safe bowl at HIGH 1 minute or until chocolate melts, whisking until smooth. Add cocoa mixture, whisking until smooth. Cool completely (about 1 hour), stirring occasionally. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming); chill 8 to 24 hours.

3. Preheat oven to 350°. Prepare and bake brownie mix according to package directions using vegetable oil, egg, and ¼ cup water. Cool completely on a wire rack (about 1 hour).

4. Cut half of brownies into ½-inch chunks to measure 2½ cups; reserve remaining brownies for another use.

5. Pour chilled custard into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, fold in 2½ cups brownie chunks. Freeze in an airtight container at least 4 hours before serving.

1. Stir together all ingredients, and pour into freezer container of a 1-gal. electric ice-cream maker. Freeze according to manufacturer’s instructions. (Instructions and times may vary.) Freeze in an airtight container at least 1 hour before serving.

Makes about 1 quart
Hands-on Time 18 min.
Total Time 11 hours, 12 min., not including freezing

1. Whisk together first 3 ingredients in a large heavy saucepan; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture slightly thickens. Remove from heat; whisk in vanilla. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly onto warm custard (to prevent a film from forming), and chill 8 to 24 hours.

2. Stir together caramel topping and rum in a medium saucepan; bring to a simmer over medium heat. Stir in bananas; simmer 2 minutes or until bananas are softened, stirring occasionally. Remove from heat; cool completely (about 30 minutes). Cover and chill 2 hours.

3. Pour custard into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, fold in banana mixture. Freeze in an airtight container at least 6 hours before serving.

The Scoop

This recipe is best if you choose a thick, full-flavored caramel topping to mix in with the rum and bananas.

Makes about 1 quart
Hands-on Time 30 min.
Total Time 2 hours, 40 min., not including freezing

1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer; place chocolate and ¼ cup milk in top of double boiler over simmering water. Cook, stirring occasionally, 8 to 10 minutes or until melted. Remove from heat, and cool 10 minutes.

2. Meanwhile, cook remaining 3 cups milk and ¼ cup sugar in a heavy non-aluminum saucepan over medium heat, stirring often, 8 minutes or just until it begins to steam (do not boil); remove from heat.

3. Whisk together eggs and remaining ¼ cup sugar in a large bowl. Gradually whisk 1 cup hot milk mixture into egg mixture; gradually whisk egg mixture into remaining hot milk mixture.

4. Cook over medium heat, stirring constantly, 2 to 3 minutes. (A candy thermometer should register 160° or higher.) Stir in vanilla.

5. Remove from heat, and pour mixture through a non-aluminum fine wire-mesh strainer into a bowl. Whisk in melted chocolate mixture. Cover and chill 2 hours or until cold.

6. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.) Freeze in an airtight container at least 4 hours before serving.

The combination of fresh and crystallized ginger lends a unique kick of flavor to this ice cream. Pair it with fresh fruit in the summer, pumpkin pie in the fall, and all by itself in the winter.

Makes 1½ quarts
Hands-on Time 20 min.
Total Time 9 hours, 20 min., not including freezing

1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until slightly thickened. Remove from heat; whisk in vanilla and sliced fresh ginger. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly onto warm custard (to prevent a film from forming), and chill 8 to 24 hours. Remove and discard ginger slices.

2. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, fold in crystallized ginger. Freeze in an airtight container at least 4 hours before serving.

With only four ingredients you can make this super-creamy treat that tastes just like its namesake. Serve over crispy waffles or graham crackers for a fantastic dessert worth sharing.

Makes about 1 quart
Hands-on Time 20 min.
Total Time 20 min., not including freezing

1. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal ½ cup.

2. Whisk together half-and-half, sweetened condensed milk, and lemon juice. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, stir in graham cracker crumbs and lemon zest. Freeze in an airtight container 2 hours before serving.

Bittersweet chocolate and peppermint candy combine for an irresistibly rich result. Serve this studded ice cream in chocolate-dipped waffle cones or sugar cones for a cool treat.

Makes about 1½ quarts
Hands-on Time 19 min.
Total Time 8 hours, 49 min., not including freezing

1. Whisk together sugar and cocoa in a large heavy saucepan. Whisk in ½ cup half-and-half and egg yolks. Whisk in remaining 2 cups half-and-half. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture slightly thickens. Remove from heat; pour into a large bowl.

2. Microwave whipping cream and chocolate in a small microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Whisk chocolate mixture into half-and-half mixture. Whisk in ¾ cup crushed peppermint candies.

3. Place plastic wrap directly onto warm custard (to prevent a film from forming), and chill 8 to 24 hours.

4. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, stir in remaining ½ cup crushed peppermint candies. Freeze in an airtight container at least 6 hours before serving.

Makes about 1½ quarts
Hands-on Time 14 min.
Total Time 8 hours, 52 min., not including freezing

1. Combine first 5 ingredients in a large heavy saucepan. Cook over medium heat, stirring constantly, 14 minutes or until dulce de leche is melted. Remove from heat; stir in vanilla. Cool completely (about 1 hour), stirring occasionally.

2. Place plastic wrap directly onto warm custard (to prevent a film from forming), and chill 8 to 24 hours.

3. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Freeze in an airtight container at least 4 hours before serving.

Cocoa powder imparts a rich depth of flavor to this ultra-chocolatey ice cream. Add some cream-filled chocolate cookie pieces, and you’ve got a homemade treat worth bragging about.

Makes about 1 ½ quarts
Hands-on Time 13 min.
Total Time 8 hours, 43 min., not including freezing

1. Whisk together first 4 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in vanilla. Cool completely (about 1 hour), stirring occasionally. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming); chill 8 to 24 hours.

2. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, fold in chocolate cookies. Freeze in an airtight container at least 4 hours before serving.

Makes about 1 quart
Hands-on Time 15 min.
Total Time 3 hours, not including freezing

1. Process first 7 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

2. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.)

3. Mash together blueberries, blueberry preserves, and lemon zest. After ice cream is finished churning, stir in blueberry mixture. Freeze in an airtight container 1 hour before serving or up to 1 week.

Avocado might seem like a weird dessert ingredient, but we promise you’ll be bowled over by this super-creamy ice cream with the zing of fresh lime flavor!

Makes about 1 quart
Hands-on Time 15 min.
Total Time 3 hours, not including freezing

1. Process all ingredients except crumbled graham crackers in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

2. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.)

3. After ice cream is finished churning, stir in coarsely crumbled graham crackers. Freeze in an airtight container 1 hour before serving or up to 1 week.

Makes about 1 quart
Hands-on Time 20 min.
Total Time 9 hours, 20 min., not including freezing

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk, coconut milk, and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

3. Place plastic wrap directly on cream mixture (to prevent a film from forming), and chill 8 to 24 hours.

4. Stir in toasted coconut. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Freeze in an airtight container at least 4 hours before serving.

1. Beat whipping cream at high speed with an electric mixer until stiff peaks form.

2. Stir together sweetened condensed milk and ½ cup butterscotch-caramel topping in a large mixing bowl. Fold in whipped cream and 1 cup cashews. Freeze in an airtight container 6 to 8 hours or until firm. Serve with desired toppings.

Makes about 1 quart
Hands-on Time 45 min.
Total Time 10 hours, 45 min., not including freezing

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and cool 30 minutes. Stir peach mixture into cooled cream mixture. Place plastic wrap directly on custard (to prevent a film from forming), and chill 8 to 24 hours.

4. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with ¼ tsp. kosher salt. Cool completely (about 30 minutes).

5. Pour chilled custard into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, stir in pecan mixture. Freeze in an airtight container at least 1 hour before serving.

Makes about 1 quart
Hands-on Time 20 min.
Total Time 10 hours, 5 min., not including freezing

1. Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

3. Place plastic wrap directly on custard (to prevent a film from forming),and chill 8 to 24 hours.

4. Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through. Cool completely (about 30 minutes).

5. Pour chilled cream mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, stir in pecans and chocolate. Freeze in an airtight container at least 4 hours before serving.

Makes about 1 quart
Hands-on Time 20 min.
Total Time 9 hours, 20 min., not including freezing

3. Place plastic wrap directly on custard (to prevent a film from forming),and chill 8 to 24 hours.

4. Stir in chopped chocolate, and gently fold in melted raspberry preserves. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Freeze in an airtight container until ready to serve.

Lemon zest adds bright, citrus flavor to this summer-berry ice cream. Choose juicy blackberries at the peak of season for the best results, and serve on a simple sugar cone.

Makes about 1 quart
Hands-on Time 13 min.
Total Time 8 hours, 43 min., not including freezing

1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until slightly thickened. Remove from heat; whisk in vanilla. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on warm custard (to prevent a film from forming); chill 8 to 24 hours.

2. Stir blackberries and lemon zest into chilled custard. Pour mixture into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Freeze in an airtight container at least 4 hours before serving.

Makes about 2½ quarts
Hands-on Time 30 min.
Total Time 3 hours, 40 min., not including freezing

1. Preheat oven to 350°. Bake coconut in a shallow pan 10 minutes or until toasted, stirring occasionally.

2. Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).

3. Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Place plastic wrap directly on custard (to prevent a film from forming), and chill 3 hours.

4. Pour custard into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.)

Makes about 2½ quarts
Hands-on Time 20 min.
Total Time 4 hours, 20 min., not including freezing

2. Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.

3. Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.

4. Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Place plastic wrap directly on custard (to prevent a film from forming), and chill 4 hours.

5. Pour custard into freezer container of a 6-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.) Freeze in an airtight container at least 4 hours before serving.

The Scoop

Peach nectar is a sweet, intensely flavored drink that’s usually found on the international food aisle, with the fruit juices, or with the cocktail mixes.

This decadent ice cream is a great way to use summer’s harvest of fresh figs. If you have any left over, quarter them and serve them on top, along with a drizzle of honey.

Makes about 1 ½ quarts
Hands-on Time 1 hour, 27 min.
Total Time 9 hours, 57 min., not including freezing

1. Combine ½ cup sugar and ¼ cup water in a large heavy saucepan; cook over medium heat 6 to 8 minutes or until sugar melts and turns a light golden brown, tipping pan to incorporate mixture. Stir in figs, zest, and juice; cook 5 to 6 minutes or until mixture is bubbly and figs start to break down, stirring occasionally.

2. Remove from heat; stir in butter. Cool completely (about 1 hour). Cover and chill 8 to 24 hours.

3. Whisk together remaining 1 cup sugar, half-and-half, and egg yolks in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture slightly thickens. Pour into a large bowl; whisk in vanilla. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly onto warm custard (to prevent a film from forming), and chill 8 to 24 hours.

4. Gently stir caramelized fig mixture into half-and-half mixture. Pour mixture into freezer container of a 2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Freeze in an airtight container at least 4 hours before serving.

Makes about 4 quarts
Hands-on Time 45 min.
Total Time 1 hour, 45 min., not including freezing

1. Stir together brown sugar and next 3 ingredients in a large saucepan over low heat, and simmer, stirring often, 1 minute. (Do not boil.)

2. Beat egg yolks until thick and lemon-colored. Gradually stir 1 cup hot brown sugar mixture into yolks. Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken. Remove pan from heat; stir in cream, condensed milk, and vanilla. Cool to room temperature (about 1 hour).

3. Pour mixture into freezer container of a 6-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) After ice cream is finished churning, stir in Pecan Crunch and caramel topping. Freeze in an airtight container at least 1 hour until ready to serve.

Preheat oven to 350°. Stir together ¾ cup quick-cooking oats, 1 cup chopped pecans, ¼ cup all-purpose flour, ¼ cup firmly packed light brown sugar, and ¼ cup melted butter; spread in a thin layer on a baking sheet. Bake for 15 minutes. Cool completely on a wire rack. Coarsely chop. Makes about 2 cups.

1. Whisk all ingredients in a 2-qt. pitcher or large bowl until blended. Cover and chill 30 minutes.

2. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.)

Prepare No-Cook Vanilla Ice Cream as directed. Stir ¼ cup caramel sauce into ice cream. Remove container with ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Microwave ½ cup semisweet chocolate morsels and 1 tsp. shortening in a microwave-safe glass bowl at HIGH 1 minute. Stir until smooth. Place ¾ cup toasted chopped pecans on a parchment paper-lined baking sheet. Drizzle pecans with melted chocolate. Freeze 5 minutes. Break into bite-size pieces. Stir chocolate-and-pecan pieces into ice cream. Place in an airtight container; freeze until firm. Makes 1½ quarts.

Makes about 1 quart
Hands-on Time 20 min.
Total Time 9 hours, 20 min., not including freezing

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste.

3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on custard (to prevent a film from forming); chill 8 to 24 hours.

4. Pour custard into freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Freeze in an airtight container 1 to 1½ hours before serving.

Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Granulated sugar may be substituted.

Stir in ½ cup drained and coursely chopped canned, pitted cherries in heavy syrup and 3 Tbsp. bourbon halfway through freezing.

Substitute 2 Tbsp. instant espresso for 1½ tsp. vanilla bean paste. Stir in ¼ cup shaved semisweet chocolate baking bar halfway through freezing.

Omit vanilla bean paste. Stir in 1 tsp. Key lime zest, ⅓ cup Key lime juice, and ½ cup coarsely crushed graham crackers halfway through freezing.