Hot Fudge for ice cream

                                                                                  Ekho
1oz unsweetened baking chocolate
3 T margarine
1 cup sugar
1/2 c heavy cream (Paula used 1cup)
1 cup light corn syrup
1 t vanilla

Melt butter and chocolate together. Gradually stir in sugar. Add cream, then corn syrup. Bring to a boil for 3 min, then add vanilla. take off heat. Pour over ice cream

French Vanilla Ice Cream

2 eggs
3/4 c. sugar
2 c. cream
1 c. milk
2 tsp vanilla
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
4. Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.


Read more: http://www.food.com/recipe/french-vanilla-ice-cream-4790#ixzz1YQtLpnqM

Caramel Ice Cream Topping

3/4 c brown sugar
1/4 c. corn syrup
1 T butter

Boil until 230 degrees on candy thermometer, then add:

1/4 c. warmed half/ half
1/2 tsp. vanilla

Cake Batter Ice Cream

2 cups heavy whipping cream
1 cup milk
1/2 cup granulated sugar
3/4 cup cake mix, sifted
2 egg yolks, beaten
1 tsp. vanilla

Directions

Whisk all ingredients except cake mix into a medium saucepan until well blended. Heat on medium-low until mixture reaches 160 degrees with a thermometer, stirring frequently. When mixture reaches proper temperature, remove from heat. Stir in cake mix and blend until smooth. Place in refrigerator or freezer until liquid is cold. Follow the instructions on your ice cream machine to turn it into ice cream!