This is based on my vanilla ice cream. I experimented several times to get the right ratio of cocoa.Use animal or plant-based cream, whichever you prefer. I don't like very rich cream so I used soy-based cream.This ice cream doesn't freeze too hard, so you can enjoy it right away at any time.The eggs are not cooked, so consume as soon as possible. Recipe by Setsubunhijiki

This is my recipe for standard vanilla ice-cream. For more sophisticated flavors, see 'Cinnamon Ice-Cream'and 'Black Pepper Ice-Cream'. Or for a child-friendly version, check out 'Chocolate Ice Cream'As this recipe calls for raw eggs, be sure to use fresh ones. The ice cream will be ready to serve after 3-4 hours in the freezer. Even if left overnight it won't be too hard, so enjoy this at your leisure. Recipe by Setsubunhijiki

I love homemade ice cream. My family would make this often during summer time as I grew up. We double the vanilla because we like the flavor. But you can change the flavor by adding your favorite flavoring. Also we have made peach, strawberry, and banana nut with this same recipe simply by adding the fruit and nuts directly to the mixture.

A friend asked me when I was going to make them some chocolate ice cream the night before their birthday....I added chocolate chips this time, but this ice cream tastes great without it. It would probably taste lovely with nuts as well It's important to mix in the 2 tablespoons of whipped cream in Step 2, otherwise the batter won't will mix well; Just take a bit of cream from the large bowl. If you don't have any chocolate liqueur, you can substitute it with any liqueur of your choice. Recipe by Makunouchi

Back in the late 70's, early 80's, there was this ice cream shop in the Provincetown section of Cape Cod, called The Big Bad Wolf. I barely remember it, but my family loved it. Supposedly, they had the best ice cream.To this day, one of my brothers still raves about their black raspberry ice cream. We have tried it at other places, but he claims that they do not taste the same. BBW had the best.15 years ago, when I first got an ice cream maker, I was determined to make my own version. First obstacle? Black raspberries are hard to come by in NYC. Solution? My pops suggested that I use black raspberry jelly. Second obstacle? That jelly is hard to find around here, unless you want to buy an overpriced brand. When I am lucky enough to find the jelly, I have made the ice cream.This past year, Amazon started selling the jelly for a great price. That was a game changer. I can now make this ice cream more often. My picky brother says that mine is the best that he has had, but BBW is slightly better. I'll take it.Enjoy!

Want to make something Cold at home?.. Why not a vanilla ice cream. Follow this recipe to make a smooth and creamy vanilla ice cream.

My little girl wanted to make chocolate ice cream, so we bought some stuff and this was her first try ever. (She's five years old)

I made this with Pohutukawa honey from New Zealand and it was delicious.There's no need to stir the ice cream midway of chilling as it'll take on a smooth and soft texture. You can use any heavy cream you like, but the richness and smoothness will depend on what you use. Recipe by John Lee Cooker

This is a rich homemade ice cream packed with the flavor of corn.I made this recipe for a weather site, where I have other seasonal vegetable recipes too (Japanese only): http://recipe.bioweather.net/4koma/index.php Recipe by Tencho-

Based on a David Lebovitz recipe.Buy the best milk, cream, and coffee you can afford. We splurge on High Lawn Farm milk and cream, and fresh eggs from a local farm. Get a pound of great whole bean coffee, store the unused portion in an airtight container in a cool place.

When I ate the honey ice cream, I came up with the idea that salt version might be good as well.This is a simple ice cream, so use good quality honey and tasty salt.The texture will be soft even if you don't stir during freezing.You can use any kinds of heavy cream, but the flavour and texture is slightly changed depending on the fresh cream. Recipe by John Lee Cooker

No One Can resist. Sure Winner!