Yes, it’s cold up here in the Northern Hemisphere, but the craving for ice cream and ice cream recipes is eternal. Recipes for real ice cream, made with cream and milk, have been round as early as the 18th century. Ice cream recipes include just about every sort of food, even garlic and green tea.

Ice cream, when the cook has the proper equipment and the right ingredients, is easy to make and home made ice cream beats store bought every time. Though the mix can be put in trays and frozen a good ice cream maker, whether manual or electric, is a blessing to have. Manual machines are fun, but labor intensive and a little messy; many people use them outside, on the deck or patio, to minimize the clean up. Some electric ice cream machines have to be kept in a freezer and the important thing to know is that the freezer has to be at least zero degrees F, or the machine will have trouble freezing the ice cream to the right consistency. Bigger and fancier machines don’t have to be put in the freezer because they have their own coolant. But these machines are expensive, and they have to basically stay in one place all the time because moving them disturbs the coolant. Here are some ice cream recipes.

Avocado Ice Cream

4 avocados, pureed
1 envelope of unflavored gelatin
1/4 cup water
3/4 cup milk
1 cup sugar
2 tsp. vanilla
1 tsp. salt
1/3 cup lime juice
1/3 cup rum
3 cups heavy cream, whipped

Soften the gelatin in water for five minutes.
Scald the milk and add the softened gelatin, sugar, vanilla and salt. Stir till the gelatin and sugar dissolve.
Cool, then beat in the avocado puree and lime juice. Fold in the whipped cream. Pour into the ice cream machine and freeze according to instructions.
Makes about 2 quarts.

French Vanilla Ice Cram

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 tsp. real vanilla extract

Beat the eggs in a mixing bowl until they’re light and fluffy. Beat in the sugar, a bit at a time, then continue beating until completely blended. Pour in the cream, milk and vanilla and beat till they’re blended.

Pour the mix into the ice cream maker and freeze according to instructions.

Chocolate Ice Cream

2 large eggs
4 ounces unsweetened dark chocolate, chopped into chunks
1/2 cup cocoa powder
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
Pinch of salt

Melt the chocolate chunks on top of a double boiler over simmering water. Gradually whisk in the cocoa powder and stir constantly until smooth. Add the milk a little at a time until it’s completely smooth and blended. Remove from the heat and let the mix cool. It’s important to make sure it’s cool before you add it to the eggs.

Beat the eggs in large bowl until they’re light and fluffy. Beat in the sugar, a bit ta time, then beat till completely blended. Pour in the cream and blend.

Pour the chocolate mix into the cream and egg mix and blend. Cover and put in the fridge for about three hours.

Transfer into the ice cream maker and freeze according to the directions.

Some of the best ice cream recipes have fresh fruit.

Peach Ice Cream

5 large ripe peaches
3/4 cup sugar
1 tsp. gelatin
2 tsp. lemon juice
1/4 tsp. almond extract
Dash of salt
1 cup heavy whipping cream

Blanch the peaches in boiling water for about 30 seconds, then into ice water for about a minute. Peel, halve, pit and slice the peaches. Puree enough of them to make 3/4 of a cup. Finely chop the rest of the peaches.

Combine the pureed peaches, sugar, salt, lemon juice, extract and gelatin in a saucepan. Heat, stirring, until the mixture bubbles and is very hot. Remove from the heat.

Beat the cream in a small bowl until soft peaks form. Fold into the cooled peach mix and mix till blended. Pour into the ice cream maker, freeze according to directions.

Blueberry Ice Cream

1 1/4 cups sugar
Dash of salt
3 tbs. flour
1 1/2 cups milk
3 eggs, slightly beaten
3 cups whipping cream
1 pint blueberries, washed, picked over

Combine 1 cup of the sugar, salt and flour in a saucepan. Gradually add the milk.
Cook over medium heat, stirring till the mixture is thick and bubbly. Remove from heat and allow to cool.
When the mix is cool, stir half of it into the beaten eggs in a medium sized bowl. Add to remaining mix in the saucepan. Cook, stirring constantly.
Remove from heat.
Mash the blueberries and stir in the remaining 1/4 cup sugar. Add to the mix.
Pour into ice cream machine and freeze according to directions.