Raspberry Lemon Ice Cream

https://www.seriouseats.com/recipes/2012/08/lemon-ginger-blackberry-swirl-ice-cream-recipe.html

Raspberries, no ginger, 4 yolks

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• Peels of two large lemons, removed with a vegetable peeler
• 3 tablespoons minced ginger
• 3 1/2 cups blackberries (about 18 ounces)
• 1 1/4 cup sugar, divided
• 3/4 teaspoon kosher salt, divided
• 6 egg yolks

1. 1.
   In a heavy saucepan, bring cream and milk to a simmer. Stir in lemon peels and ginger, cover, and remove from heat. Let steep for 1 hour.
2. 2.
   Purée blackberries in a blender or food processor just until they break apart into a liquid and no large chunks remain (see note). Slowly pour purée through a strainer and gently stir with a fork or whisk. Measure out 1 1/2 cups strained juice and discard blackberry pulp.
3. 3.
   In a heavy saucepan, bring strained blackberry juice to a simmer on medium heat and reduce to 1/2 cup, stirring frequently. Stir in 1/2 cup sugar and 1/4 teaspoon salt until dissolved. Transfer to a small container and chill in refrigerator.
4. 4.
   In a clean, heavy saucepan, whisk together 3/4 cups sugar with egg yolks until pale in color and thickened. When dairy finishes steeping, pour through a strainer into pot and whisk to combine with yolk-sugar mixture. Put saucepan on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon, but a finger swiped across the back leaves a clean line. Add 1/2 teaspoon salt. Pour through a stainer into an airtight container and refrigerate overnight.
5. 5.
   The next day, churn in ice cream maker according to manufacturer's instructions. While ice cream is churning, remove blackberry syrup from freezer and stir to loosen. Transfer 1/3 of finished ice cream into an airtight container, then quickly spread on half of syrup. Repeat, and top off with last 1/3 of ice cream. Chill in freezer until firm, at least three hours, preferably longer.

Big soft ginger cookies

http://www.tasteofhome.com/recipes/big-soft-ginger-cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• Additional sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. 
2. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Pineapple coconut ice cream

http://www.deliciousmagazine.co.uk/recipes/coconut-and-pineapple-ice-cream/

400ml can coconut milk
Pared strip of lime zest, plus juice of 1 lime
3 egg yolks
100g caster sugar
2 tsp cornflour
300g pineapple pieces, plus extra wedges to serve
200ml double cream
Toasted coconut flakes, to serve (see tip)

METHOD

1. Place the coconut milk in a saucepan with the lime zest. Bring to just below boiling point, then remove from the heat and set aside to cool and infuse for 20 minutes.
2. Whisk the egg yolks in a bowl with the sugar and cornflour until smooth. Gradually add the coconut milk, whisking constantly. Return to the saucepan and heat gently, stirring, until the custard thickens. Remove from the heat and strain into a clean bowl, discarding the lime zest. Cover with baking paper and set aside to cool.
3. Meanwhile, whizz the pineapple in a food processor for a few seconds, until it’s a rough purée. Stir into the custard with the cream and lime juice. 
4. Place the ice cream mixture in a freezerproof container and freeze for 45 minutes. Remove from the freezer, beat well, then return to the freezer for a further 2 hours. Alternatively, pour into an ice cream maker and churn until thick.
5. Serve scoops of ice cream with wedges of fresh pineapple. Sprinkle with toasted coconut and decorate with pineapple leaves, if you like.

2 cans coconut milk

1 lime (skin + juice)

5 egg yolks, 1 white

1 c sugar

4 tsp cornstarch

1 can crushed pineapple

473 ml whipping cream

1/2 c flake coconut

Oreo ice cream cake

http://www.chelseasmessyapron.com/brownie-oreo-ice-cream-bars/

1 package brownie mix + ingredients called for
24 oreos + 3 for topping
1 container (12.8 ounces) hot fudge topping
1 container (48 ounces) cookies and cream ice cream
1 container (8 ounces) whipped topping, completely thawed

Prepare the brownies according to package directions. Spray a 9 x 13 pan with nonstick spray and bake the brownies according to package directions.
Remove and allow the brownies to cool completely.
Top evenly with oreos.
Warm the hot fudge for 30 seconds and then pour and smooth the hot fudge evenly over the brownies.
Place in the freezer for 10 minutes and remove the ice cream to soften a bit at this time.
Scoop large amounts of ice cream over the hot fudge. Evenly scoop out the entire container of ice cream over the hot fudge layer.
Smooth the ice cream down using a metal spatula until it is even.
Spread the whipped topping evenly over the ice cream and, if desired, garnish with three crushed up oreos (no need to remove the filling).
Cover and return to the freezer to fully harden.
Allow to sit out for a few minutes before slicing.

Double Chocolate Ice Cream

http://allrecipes.com/recipe/56803/very-chocolate-ice-cream/

• 2 tablespoons unsweetened cocoa powder

• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Key Lime Pie Ice Cream

http://www.goodlifeeats.com/2011/06/key-lime-pie-ice-cream-recipe-from-my-baking-addiction.html

1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

Read more at http://www.goodlifeeats.com/2011/06/key-lime-pie-ice-cream-recipe-from-my-baking-addiction.html#vSzVVOmjACE4Pwjf.99

Chocolate cookies

Soft for ice cream sandwiches :)

http://priscillabakes.blogspot.com/2009/02/chocolate-ice-cream-sandwich-cookies.html

1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (or chocolate chunks)

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 8 cookies. Flatten slightly with a greased glass. Sprinkle with chocolate chips. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.

Vanilla Bean Ice Cream - take 2

6 egg yolks
1 cup sugar
2 cups whipping cream
1 cup water
1 vanilla bean, split open and seeded

Cook, freeze, yum

Vanilla Bean Cinnamon Ice Cream

Vanilla Bean Ice Cream Recipe:

6 egg yolks
1 cup (100gr) sugar
2 cups whole milk
1 cup heavy cream
1 vanilla bean, split open and seeded

In a large bowl, whisk the egg yolks and the sugar until pale and thick. In a saucepan set over medium heat, bring the milk, cream and vanilla bean to a simmer, without letting it come to a full boil. Slowly pour the hot cream over the egg yolks mixture while whisking to temper the egg yolks. Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon. It should register 170F on a candy thermometer. At this point you have made a custard sauce, also known as "creme anglaise". Let cool completely, strain and refrigerate until cold, preferably overnight.
Once and the custard is cold, process according to your ice cream maker manufacturer's instructions.


Cinnamon Ice Cream Recipe: place a cinnamon stick in the soft ice cream and let it freeze 2 hours or overnight to get all the flavor from the spice without the brown color. Remove the stick before using.


http://tartelette.blogspot.com/2009/02/recipe-for-flourless-chocolate-cake-and.html