Ice Cream for 4-Qt. Ice Cream Maker

Vanilla:
In heavy saucepan, combine milk, sugar, and salt.
Cook over low to medium low heat, stirring occasionally, until sugar is dissolved. Reduce heat to low.

In a separate bowl, beat the eggs. Slowly whisk half of the hot mixture into the eggs to temper them, then pour back into the saucepan. Cook over low heat until thick enough to coat a spoon.

Remove from heat and stir in the heavy cream and vanilla. Refrigerate until thoroughly chilled.

*Vanilla bean: Requires 4-5 vanilla beans. After you put the milk, sugar, and salt on the stove, prepare and add the vanilla beans. Split each in half and scrape out; put the beans and scrapings in your pan. Heat up and continue as directed above. When the base is done, discard the beans. Omit the extract.

Screwball:
In heavy saucepan, combine milk, peanut butter, and sugar.
Cook over low to medium low heat, stirring occasionally, until sugar is dissolved and peanut butter is mixed in. Reduce heat to low.

In a separate bowl, beat the eggs. Slowly whisk half of the hot mixture into the eggs to temper them, then pour back into the saucepan. Cook over low heat until thick enough to coat a spoon.

Remove from heat and stir in the heavy cream and whisky. Refrigerate until thoroughly chilled.

Churning:
Stir your ice cream base. Pour it into the canister, insert dasher, and cover with the lid. Put the canister in the center of the ice cream maker bucket.

Put the motor on top of the lid and lock it in place by turning it counter clockwise.
Place the ice cream maker someplace where it has good drainage, like in a sink or dish tub and plug it in.

Churn for 2 minutes.

Add 1 or 2 inches of ice to the bucket around the canister, then sprinkle with 1/2 cup of the salt. Repeat until you have filled the bucket.

When the motor stops or has almost stopped churning, you will know it is done. This will take from 20-60 minutes, depending on the amount you made. Check ice level every 20-30 minutes. If the level drops noticeably, add more ice and another 1/2 cup of salt.

Unplug and remove the motor by turning it clockwise. Lift out the canister and make sure it is clear of ice. Remove the lid and dasher and scrape clean.

Insert the lid plug and move the canister to the freezer to chill for 2 hours. Dump the ice and water.

If the ice cream is still very soft, freeze for another hour.
Move the ice cream into another container for long term storage and freeze for several more hours to a day.