Mocha Ice Cream
This decadent homemade chocolate ice cream recipe gets its rich flavor from brewed coffee and semisweet chocolate and its creaminess from an egg custard made with whipping cream and half-and-half. Yield: 5 cups

1 (8-ounce) package semisweet chocolate squares, coarsely chopped
1/4 cup strong brewed coffee
2 cups whipping cream
1 cup half-and-half
3/4 cup sugar, divided
3 tablespoons instant coffee granules
4 egg yolks

Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.

Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.

Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan. Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.

Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Harden in the freezer for at least an hour before serving.

Serve ice cream with cookies, if desired.

Peach-and-Toasted Pecan Ice Cream
Yield: Makes about 1 qt

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste*
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt

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.

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 1 hour, stirring occasionally.

Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.

Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

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 1/4 tsp. kosher salt. Cool completely (about 30 minutes).

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.

*Vanilla extract may be substituted.

Mocha Latte Ice Cream
Yield: Makes about 1 qt

3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon instant espresso
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste*
1 cup chopped pecans
2 ounces finely chopped semisweet chocolate
Garnish: dark-chocolate sticks

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.

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 1 hour, stirring occasionally.

Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

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).

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate. Garnish, if desired.

*Vanilla extract may be substituted.

No-Cook Chocolate-Almond Ice Cream
Yield: Makes 1 1/4 quarts

1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 cups whole chocolate milk
2/3 cup chocolate syrup
3/4 cup toasted sliced almonds

Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

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

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir almonds into prepared ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours

Coffee-Chocolate Ice Cream
Yield: Makes about 1 qt. (serving size: 1/2 cup)

1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 cup half-and-half
1 egg yolk
2 tablespoons instant espresso
1/4 cup shaved semisweet chocolate baking bar

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.

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 espresso.

Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.

Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.

Buttermilk Ice Cream
Cream cheese and tangy buttermilk give this master recipe its creamy texture and eliminate the need to cook a traditional custard base. Stir in fresh fruit, chopped candy bars, crushed cookies, or spices. Try it in cookie sandwiches or irresistible pies. Yield: Makes about 1 qt.
1 (8-oz.) package cream cheese, softened to room temperature
1 1/2 cups half and half
3/4 cup sugar
1/2 cup whole buttermilk
1 1/2 teaspoons vanilla bean paste*
1/8 teaspoon salt

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

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

Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

*Vanilla extract may be substituted.

Avocado-Key Lime Pie Ice Cream: Prepare recipe as directed, adding 1 1/2 medium-size ripe avocados, chopped; 1 tsp. Key lime zest; and 1/4 cup fresh Key lime juice with cream cheese in Step 1. Stir 3/4 cup coarsely crumbled graham crackers into prepared ice cream. Freeze 1 hour before serving. THE COOKIE: White Chocolate-Macadamia Nut Cookies, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.

Lemon Meringue Ice Cream: Prepare recipe as directed. Whisk together 6 Tbsp. lemon curd, 2 Tbsp. sour cream, 2 tsp. lemon zest, and 1 Tbsp. lemon juice. Swirl lemon mixture and 6 crushed meringue cookies into prepared ice cream. Freeze 1 hour before serving. THE COOKIE: Gingersnaps, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks

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