2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten

Add to this base any flavoring like vanilla extract, or fruit, such as frozen sliced strawberries. Whisk together until corn syrup is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Hints: Transfer soft ice cream to a plastic container and lay a sheet of waxed paper or plastic wrap over the surface, blocking out any air. Affix lid. Freeze until hard (at least 2-3 hours, ideally overnight). After scooping some ice cream out of its container, replace the waxed paper and your ice cream will stay fresh longer and will remain free of ice crystals.

3 oz (about 10) dried figs
2 Tbsp Balsamic vinegar
2 cups half & half
1/2 cup corn syrup
1 egg white (as a stabilizer), beaten

Puree figs and vinegar in food processor until the mixture resembles coarse meal. (This only takes a few seconds.) Stir the fig mixture together with the half & half, corn syrup and the beaten egg white until the corn syrup is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

5 ripe bananas, mashed
2 cups half & half
1/2 cup corn syrup
up to 1/4 cup sugar (optional, depending on how sweet the bananas are)
1 egg white (as a stabilizer), beaten

Whisk all ingredients together until corn syrup is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Variations:

add 1 Tbsp rum in the last 2 minutes of freezing
or 1 cup walnut pieces
or 1 cup chocolate chips
or 1 cup peanut butter chips
or all of the above

1 cup dark brown sugar
1 Tbsp molasses
2 cups half & half
1 egg white (as a stabilizer), beaten

Whisk all ingredients together until brown sugar is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Variations:

add 1 cup roasted pecan pieces in the last 5 minutes of freezing to make Butter Pecan or 16oz frozen strawberries, chopped to make Strawberries & Brown Sugar

1/2 pound semisweet chocolate, broken into pieces
2 cups half & half
1/2 cup corn syrup
1/2 cup sugar

Melt chocolate with the half and half, corn syrup and sugar over double boiler and whisk until smooth. Cool completely in refrigerator. Pour into your ice cream maker and freeze according to manufacturer's instructions.

2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
1-2 tsp ground cinnamon (depending on how much cinnamon you like and how strong your spice is)
1 tsp vanilla extract

Whisk all ingredients together until corn syrup is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Variations:

add 1/2 cup red hots in the last 5 min. of freezing
or 1 cup walnut pieces
or 1 cup pecan pieces

Try serving this ice cream in phyllo cups for a Mediterranean dessert.

1 can (13.5oz) coconut milk
1 cup shredded coconut (can be toasted first)
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten

Whisk all ingredients together until corn syrup is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Variations:

add 1 Tbsp rum in the last 2 min. of freezing
or 1 cup canned pineapple pieces
or both for Piña Colada flavor

2 Tbsp instant Yuban coffee
1 teaspoon water
2 cups half & half
1/2 cup corn syrup
1/2 cup sugar
1 egg white (as a stabilizer), beaten

Dissolve the instant coffee in the water. Whisk all ingredients together until corn syrup is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Variations:

add 1 cup Heath Bar pieces in the last 5 min. of freezing and 1 Tbsp cocoa powder dissolved in 1 tsp hot water to make Cappuccino Crunch
or 1 cup chocolate chips
or 1 cup brownie pieces

1/2 pound semisweet chocolate, broken into pieces
1/2 can (6oz) frozen orange juice concentrate - the higher the quality orange juice, the better the ice cream
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar

Melt chocolate with the half and half, corn syrup and sugar over double boiler and whisk until smooth. Cool completely in refrigerator. Add frozen orange juice concentrate. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Italian mascarpone cheese, similar to a cross between ricotta and cream cheese, gives this ice cream subtle flavor and rich texture. It's wonderful over a warm fruit tart.

8 ounces fresh mascarpone cheese
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
pinch salt

Whisk all ingredients together until corn syrup is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Fresh peaches can be used in this recipe, but as with all fruit in ice cream recipes (with the exception of bananas), they have to be macerated first. To macerate fruit, soak in a few tablespoons of sugar (or fruit-flavored liqueur like Framboise) a few hours or overnight to break down the cell walls. Otherwise you'll have peach ice bombs hard enough to break your teeth.

2 cans (15oz each) peaches or 4 cups (32oz) frozen peaches
2 cups half & half
1/2 cup corn syrup
1 egg white (as a stabilizer), beaten

Lightly puree the canned peaches in their syrup in a blender on the lowest setting for a few seconds. If using frozen peaches, chop them into small pieces. (You might also want to try half canned, half frozen for varying textures in your ice cream). Combine all the fruit with remaining ingredients and whisk together until corn syrup is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Rosewater is a Persian spice (in liquid form) found in most Middle Eastern markets. It's used to flavor pastries and to drizzle over ice cream. If you're not used to it, you might think you're eating roses or perfume. This ice cream is very exotic. It pairs well with baklava.

2 tsp rosewater
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
2-3 drops of red food coloring (optional)

Whisk all ingredients together until corn syrup is incorporated. To give your ice cream a rosy glow, add food coloring one drop at at time until you get a nice rosy pink color. Pour into your ice cream maker and freeze according to manufacturer's instructions.

2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
1 tsp real vanilla extract

Whisk all ingredients together until corn syrup is incorporated. Pour into your ice cream maker and freeze according to manufacturer's instructions.

Variations (add to the machine in the last 5 min of freezing):

add 1 cup crushed Oreo cookies
or 1 cup M&Ms (plain or peanut)
or 1 cup crushed peanut butter cookies
or 1 cup small pieces of your favorite candy bar.