It's summer time and ice cream is always good, even if you're on a diet you still can have a small portion. This recipe is the only recipe I use as the base. You can change it according to what flavor or additions you want to add.  The recipe is for a 1 quart ice cream maker. Mine is a Cuisinart the type you put the bowl into the freezer so there's no ice or churning. I have been very pleased with my unit. It's simple to use and small so you don't have a gallon of ice cream around tempting you.

This recipe does take a bit of planning.
Day 1. You will need to bake the brownies and cut some of them into bite size pieces and freeze them. Also, cook the custard base ice cream and allow it to cool overnight in the fridge.

Day 2. Put everything together, process the ice cream in your processor. Once it is done, remove it from the container and add the frozen brownie pieces and chocolate chunks to the mixture. Gently stir it until mixed. Place into the freezer to harden up.

Ingredients:
Custard Base Recipe
1 2/3 cup + 2 t cream (402g)
1 cup whole milk (244g)
4  lg. egg yolks (use 3 extra lg yolks)
 1/2 c. +1T  sugar (170g)
1 T vanilla extract when cooled 1/2 hour
 
Coffee Flavor Ice cream
Add 1 T instant coffee or espresso for a deeper flavor depending on your love of coffee.

Instructions:

• Place the milk and the heavy cream into a medium saucepan, over medium heat.
• In a medium mixing bowl beat with a mixer the egg yolks until they lighten in color.
• Gradually add the sugar until combined.
• Temper the cream mixture into the egg  mixture by gradually adding small amounts, of the cream until about a third of the cream mixture has been added. This is an important step if you directly add the egg mixture into the hot cream you will have scrambled eggs in your ice cream.
• Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
• Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon or reaches 170 to 175 degrees F.
• Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
• Stir in the vanilla extract. Place the mixture into the refrigerator cover and store for 4 to 8 hours or until the temperature reaches 40 degrees. I usually allow it to sit overnight in the refrigerator.

 
Chocolate Chunk Additions
Bake some whole grain brownies the day before.... Recipe      
Cut some of the brownies into small bite size pieces and freeze them.
You may also want to add chocolate chips or chocolate chunks to the ice cream.

• Once the custard has cooled, process it in your ice cream maker according to the manufacturer's instructions.
• Stir the chocolate chunks and frozen brownie pieces into the soft ice cream and serve immediately, if you like it soft.
• For firmer ice cream, place soft ice cream in a covered container. Freeze in the freezer for 2 to 3 hours, until ice cream is as hard as you like it.
• Note: Freezing longer than this will make the ice cream rock hard; plan on softening it at room temperature for 15 to 20 minutes or so before serving, if it's been in the freezer longer than a few hours.
• Yields: About 1 quart.

This recipe came from Cooking Light, a dear friend was making it when I stopped by. This is a great recipe, creamy smooth and very easy to make.

When pineapples go on sale buy a couple of them and let them ripen. After they are ripe slice them up and freeze for making this wonderful sherbet.
Yields: 9 1/2 cup servings

Ingredients:

• 1 small pineapple, peeled and cored
• 2 tablespoons fresh lemon juice
• 1 cup plus 2 tablespoons sugar (could use less if you want)
  
• Mint sprigs (optional)
  
  

Directions:
Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

Note:
If you don't have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.

It's summer time and ice cream is always good, even if you're on a diet you still can have a small portion. This recipe is the only recipe I use but you can change it according to what flavor or additions you want to add.  The recipe is for a 1 quart ice cream maker. Mine is a Cuisinart the type you put the bowl into the freezer so there's no ice or churning. I have been very pleased with my unit.. It's simple to use and small so you don't have a gallon of ice cream around tempting you.

Basic Vanilla Recipe
1 2/3 cup + 2 t cream (402g)
1 cup whole milk (244g)
4  lg. egg yolks (use 3 extra lg yolks)
 1/2 c. +1T  sugar (170g)
2 T vanilla extract when cooled 1/2 hour

Variations:
Spice Chai Tea
3 Chai Tea Bags
1 1/2 tsp cinnamon
1/4 tsp cardamon
1/8 tsp. nutmeg
1 T. vanilla

Place the milk and the heavy cream into a medium saucepan, over medium heat.
Drape 3 bags of Chai Tea into the milk, bring the mixture just to a simmer (170 degrees), stirring occasionally, and remove from the heat. Add the cinnamon, cardamon and nutmeg and leave the tea bags to steep.

In a medium mixing bowl beat with a mixer the egg yolks until they lighten in color. Gradually add the sugar until combined. Temper the cream mixture into the egg  mixture by gradually adding small amounts, of the cream until about a third of the cream mixture has been added. This is an important step if you directly add the egg mixture into the hot cream you will have scrambled eggs in your ice cream.

Pour in the remainder and return the entire mixture to the saucepan and place over low heat. I keep the tea bags steeping in the cream and  continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon or reaches 170 to 175 degrees F. When it's done squeeze the tea bags into the cream mixture to get all the flavor out of them.

Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator cover and store for 4 to 8 hours or until the temperature reaches 40 degrees. I usually allow it to sit overnight in the refrigerator.
    
Pour into an ice cream maker and process according to the manufacture's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
       
Note:
You can use any tea, coffee, fruit, chocolate chips, what ever you like to the basic recipe.