INGREDIENTS
1⁄2 cup sugar
1 tbsp cornstarch
1⁄2 cup water
1 1⁄4 cups blueberries (fresh or frozen)
1 tbsp lemon juice
2 1⁄4 cups graham cracker crumbs
2 tbsp sugar
1⁄2 tsp ground cinnamon
1⁄2 cup butter, melted
1 1⁄2 cups sugar
1 pkg (3.4 oz) instant cheesecake or vanilla
pudding mix
1 qt heavy whipping cream
2 cups milk
2 tsp vanilla extract

DIRECTIONS
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring mixture to a boil. Reduce heat; simmer, uncovered for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large mixing bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 10x15x1 baking pan. Bake at 350 for 10-15 minutes, or until lightly browned. Cool completely on a wire rack.

In a large bowl, whisk together the ice cream ingredients. Pour into ice cream freezer and freeze according to instructions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

Combine the graham cracker mixture. In a large container layer the ice cream, graham cracker mixture and blueberry sauce three times. Swirl; place in freezer to harden.

INGREDIENTS
3 eggs
2 cups sugar
2 cups milk
2 cups whipping cream
2 cups buttermilk
Vanilla or 2 cups fruit

DIRECTIONS
Beat eggs well, add sugar and milk, cook over medium heat, stirring constantly until mixture coats a metal spoon completely (like a custard). Quickly place in refrigerator. Cool completely. Add whipping cream, buttermilk and vanilla (or fruit). Freeze in an ice cream freezer.

INGREDIENTS
3 eggs
2 cups sugar
2 cups milk
1⁄2 pkg semisweet chocolate chips
2 cups whipping cream
2 cups buttermilk
Almond extract (to taste [1⁄4 tsp])

DIRECTIONS
Beat eggs well, add sugar and milk, cook over medium heat, stirring constantly, until mixture coats a metal spoon completely (like a custard). Stir in chocolate chips and quickly place in refrigerator. Cool completely. Add whipping cream, buttermilk and almond extract. Freeze in an ice cream freezer.

INGREDIENTS
2 cups whole milk
1 cup heavy cream
3⁄4 cup sugar, divided
4 egg yolks
1⁄2 tsp vanilla
1⁄2 cup Nutella
1⁄2 cup hazelnuts, crushed and toasted (optional)

DIRECTIONS
In a saucepan combine the milk, cream, and 1⁄2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

In a medium bowl whip the egg yolks and remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1⁄2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill mixture completely then freeze an ice cream freezer. Top with hazelnuts and serve.

INGREDIENTS
2 cans (14 oz each) coconut milk
1 tsp vanilla
1⁄4 tsp xanthan gum
3⁄4 cup sugar

DIRECTIONS
In a blender, combine above ingredients; blend thoroughly.  Add desired add-ins and blend again (except coconut or chocolate chips).  Chill for one hour.  Freeze in ice cream freezer.

Optional Add Ins:
Chocolate – 1⁄4 cup cocoa
Fruit – 1⁄2 to 1 cup fruit
Coconut – 1⁄4 cup coconut (add after freezing)
Chocolate Chip – 1⁄2 cup chocolate chips (add after freezing)

In a blender, combine above ingredients; blend thoroughly. Add desired add ins and blend again (except coconut or chocolate chips) Chill for one hour. Freeze in ice cream freezer.