2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg.

1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly.

Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle.

Put what ever berry you what in this Custard Ice Cream Base and you got a lovely ice cream.

This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. It is important that it is well sealed or the base will pick up flavors from other foods.

What you will need to make the quick homemade ice cream

2 tablespoons almond flakes
200 g frozen raspberries or other frozen fruit / berries
1 tbsp icing sugar (heaped)
5 dl whipping cream

How to make the quick homemade ice cream

1. Heat a dry and clean pan to almost full heat and fry the almond flakes. Remember to move the pan so the almonds do not burn. They should be golden.

2. Put the frozen berries and powdered sugar in a food processor, pour in the cream, start the engine and let it run at full power for approx. 15-20 seconds.

3. Whip the cream, mix it with the berries and almond and put it in a freezer for some hours.

There you go a very quick homemade ice cream

What you will need to make Malaga Gelato rum-raisin ice cream

120g sugar
250g milk
150g cream
4 egg yolks
1/4 tablespoon salt
1 vanilla bean
80g raisin
some quality dark rum

How to make Malaga Gelato rum-raisin ice cream

The day before put the raisin in a small plastic bag together with some rum, 1 dl and put it in the fridge. Split the vanilla and scrap the corn into a bowl together with the sugar and egg. Whisk the egg yolks and sugar together in a bowl till it is light and foamy. Add the salt, the vanilla pulp, milk and cream into a pot and warm it for about 1-2 min. Now take the milk put into the bowl with the sugar and egg and stir it until the sugar are dissolved.

Put the mixture back into the pot and warm it up to 84 °C (183 °F). Let it cool for some hours and take the pulp out and put about ½ dl of rum in the mixture. Now its ready for the ice cream machine. When the ice is almost done, but the raisin in – yummi !

There is nothing like homemade vanilla gelato. Vanilla gelato goes with allmost anything like cake, fresh fruit or pancakes.

What you will need to make vanilla gelato

150 gram sugar
250 gram milk
150 gram cream
4 egg yolks
1/4 tablespoon salt
1 vanilla bean

How to do make vanilla gelato

Split the vanilla and scrap the corn into a bowl together with the sugar and egg. Whisk the egg yolks and sugar together in a bowl tell it is light and foamy. Add the salt, the vanilla pulp, milk and cream into a pot and warm it for about 1-2 min tell it warm enough to melt the sugar. Now take the milk put into the bowl with the sugar and egg and stir it until the sugar are dissolved.

Put the mixture back into the pot and warm it up tell 84 °C (183 °F). Let it cool for some hours and take the pulp out. Now it is ready to put in the ice cream machine.