Basic Eggless Ice Cream Base

3 c. liquid (2 c. half and half/1 c. milk)
2-3 T. cornstarch or flour
3/4 c. sugar
1/8 tsp salt

Mix all together with whisk, adding flavoring as desired (pureed fruit, chocolate, caramel, vanilla, etc.)

Chill in fridge, then freeze in ice cream maker

Caramel Sea Salt Ice Cream

Use Basic Ice Cream Base Recipe, but for flavoring you will make a caramel that gets whisked into milk after milk is heated.

Heat 3/4 c. sugar over medium until sugar melts and turns brown. Do not overcook. Add 1 T. salted butter to caramel and stir to combine. Add heated milk to caramel and whisk until combined. It may take a while to get caramel unstuck from bottom of pan. Keep whisking.

When making this recipe, don't add any more sugar than what is in the caramel to the Basic Ice Cream Base.

When freezing in ice cream maker, add 3/4 tsp of sea salt to ice cream maker while it's freezing.

Basic Ice Cream Base

2 c. half and half
1.5 tsp vanilla
pinch of salt

Heat over med. low in saucepan with whatever flavoring you wish (e.g. cinnamon sticks, nasturtium flowers, pureed fruit, use your imagination)

4 egg yolks
1/2 c. sugar

Beat eggs and sugar 2 minutes. Very slowly trickle half and half mixture into egg mixture, whisking constantly so there are no lumps and so the egg doesn't get scrambly. Pour mixture back into pot and heat on low heat until mixture can coat back of wooden spoon. Strain out any lumps or flavoring you don't want in the icecream (i.e. flowers) and freeze in ice cream maker.

Roasted Banana Ice Cream

3 ripe bananas
1 T. butter

Toss, put in 400 degree oven for 40 minutes, turning/stirring once. When done, put in blender with

1.5 c. whole milk
2 T. white sugar
1/2 tsp. vanilla
1.5 tsp lemon juice
1/4 tsp coarse salt

Freeze in ice cream maker