3 lg egg yolks
¾ cup packed light brown sugar
pinch of salt
1 ½ cups heavy cream
1 ½ cups whole milk
1 tbs freshly squeezed lemon juice
2 tsp vanilla
1 ½ lbs ripe peaches (about 4 large), peeled, halved, pitted, and cut into bite-sized chunks

In a large bowl, whisk together the egg yolks,sugar, and salt. In a large saucepan, bring the cream and milk to a simmer. Whisking constantly, slowly pour the hot milk mixture into the egg mixture until combined; return the combined mixture to the saucepan. Cook over low heat for 3-5 minutes or until the custard has thickened enough to coat the back of a spoon, stirring constantly. Immediately strain the custard into a bowl. Set the bowl in a larger bowl filled with ice water to cool, stirring occasionally.

Stir the lemon juice and vanilla into the cooled custard. Freeze in an ice cream maker according to the manufacturer’s instructions, adding the peach chunks halfway through the churning process.

Makes about 6 cups

1 (12 oz) pkg frozen dark cherries (2 ½ cups), thawed
½ cup sugar
6 large egg yolks
pinch salt
2 cups heavy cream
¾ cup whole milk
4 oz mini semisweet chocolate chips OR chopped chocolate bar (about 2/3 cup)
1 tbs vanilla
1 tbs freshly squeezed lemon juice

In s small saucepan, stir together the cherries and 3 tbs of the sugar. Simmer over medium heat about 10 minutes or until the sugar dissolves and the sauce thickens slightly. Let cool. Transfer to a food processor and pulse until chopped but still chunky; set aside.

In a large bowl, whisk together the remaining 5 tbs sugar, the egg yolks, and the salt. In a large saucepan, bring the cream and milk to a simmer. Whisking constantly, slowly pour the hot milk mixture into the egg mixture until combined; return the combined mixture to the saucepan. Cook over low heat for 3-5 minutes or until the custard has thickened enough to coat the back of the spoon, stirring constantly. Immediately strain the custard into a bowl. Set the bowl in a larger bowl filled with the ice water to cool, stirring occasionally.

Stir the cherries, chocolate chips, vanilla and lemon juice into the cooled custard. Freeze in an ice cream maker according to the manufacturer’s instructions.

Makes about 1 qt

2 cans sweetened condensed milk
1 (29 oz) can peaches, drained and diced
1 (2 liter) bottle peach-flavored soda

Combine sweetened condensed milk, peach soda and diced in a bowl; mix well (can also mix in small batches in a blender).

Place mixture in an ice cream freezer, careful not to go over the fill line.

Freeze according to manufacturer’s instructions.

4 bananas, sliced

2 tbs unsalted butter, cubed

1/4 cup honey

1 lb bacon

1 (10 oz) bag peanut butter chips

1 cup cold heavy cream

1 cup cold whole milk

1/3 cup sugar

1 tsp vanilla

preheat oven to 400 degrees. spray a 13″x9″ baking dish with non-stick cooking spray. place bananas in baking dish and top with butter cubes and honey. bake for about 30-45 minutes, stirring every 10-15 minutes, or cook until bananas are brown and soft. place bananas aside to cool completely.

meanwhile, place bacon on baking sheet(s) in a single layer and bake at 400 degrees for about 20-30 minutes or until crispy. drain on paper towels, finely chop, and cool.

place peanut butter chips in a large microwave-safe bowl. microwave on HIGH for 30 second intervals, stirring after each interval, until smooth. stir in bacon until completely covered. pour mixture onto a wax paper-lined baking sheet (or plate/tray) and place in the refrigerator for about 5-10 minutes to harden. when peanut butter is hard, remove from refrigerator and coarsely chop.

place cream, milk, sugar, vanilla, and roasted bananas in a blender (do in batches if your blender is not that big) and process until smooth. refrigerate if necessary so that liquid is cold before placing in your ice cream maker. pour liquid into ice cream maker and make according to manufacturer directions. when done, stir in half (or all if desired) of the peanut butter/bacon pieces then serve immediately or freeze for a harder consistency. serve with additional peanut butter/bacon pieces if desired.

8 (1/2 cup) servings

1/4 cup sugar
3 eggs
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half and half
2 tsp vanilla
12 miniature peanut butter cups, chopped

in a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. set aside. pour mixture into a small saucepan and bring to a simmer over low heat. gradually drizzle the hot milk into the eggs while whisking vigorously. then pour the whole mixture into the saucepan. cook over low heat, stirring constanty, until thick enough to coat the back of a spoon. do not boil.

remove from heat and whisk in peanut butter. allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half, and vanilla. cover and refrigerate until chilled.

pour the mixture into an ice cream maker and freezer according to the manufacturer’s instructions. fold in peanut butter cups when mixture is still soft, then transfer to a container and freeze until solid.

8 servings