July 31st is Joy’s 2nd Annual Ice Cream Round Up over at Joy of Desserts so this week’s Tuesdays with Dorie choice by Lynne of Cafe LynnyLu of Vanilla Ice Cream on pages 428 and 429 was absolutely perfect timing for me!

I have been waiting for and working on this round up all year!! Here are a few more ice cream recipes to tantalize you past the plainer but always yummy vanilla that we made today for Dorie.

Don’t forget the basics I offered up here on making ice cream in general with a Basic Ice Cream Base. All my recipes make 1 quart unless otherwise specified.

CARAMEL MOCHA CAPPUCCINO CHOCOLATE CHIP
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
3 tablespoons FINELY ground instant coffee
1 teaspoon cinnamon
1 tablespoon Hershey’s cocoa
2 tablespoons Caramel Sauce
1/2 cup milk chocolate chips

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Add cocoa, cinnamon and coffee, blending until well incorporated.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• Add chocolate chips and caramel sauce a few minutes before ice cream freezing is completed.

CHOCOLATE CHERRY CHUNK
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 Hershey milk chocolate bar, chopped
1/3 cup cherries, chopped

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• Add chocolate chunks and cherry pieces a few minutes before freezing process is complete.

FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.

HEATH BAR CANDY CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY COFFEE CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen
3 tablespoons FINELY ground instant coffee

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Add coffee, whisking until well incorporated.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY MOCHA CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoon Hershey’s cocoa
2 tablespoons + 1 teaspoon FINELY ground instant coffee
1 cup Heath English Milk Chocolate Toffee Bits, frozen

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Add cocoa, blending well.
• Add coffee, whisking until well incorporated.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• Add Heath bar pieces a few minutes before ice cream is done.

MILKY WAY FUDGE PILLOWS
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/2 cup mini marshmallows, frozen and chopped
1/2 cup Milky Way Fudge Sauce

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• Add marshmallow pieces a few minutes before freezing process is complete.
• Fold in fudge sauce immediately after freezing process is complete.

ORANGE DREAMSICLE
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/3 cup orange juice concentrate with pulp

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Add juice concentrate, whisking until well incorporated.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.

PEACHES & CREAM
2 LARGE eggs
1 cup sugar
1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoons lemon juice
2 cups finely chopped peach pieces

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Add juice concentrate, whisking until well incorporated.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• Toss peach pieces with lemon juice.
• Add peach pieces a few minutes before freezing process is complete.

PEANUT BUTTER BANANA FUDGE
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 cup peanut butter
2 overripe bananas
2 teaspoons lemon juice

• In a large mixing bowl whisk the eggs until light and fluffy.
• Gradually add the sugar while whisking.
• When sugar is dissolved add the cream and milk until well blended.
• Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• In a mixing bowl mash bananas really well and add lemon juice, blending well.
• Add banana mixture a few minutes before the ice cream is done.

REESES CHUNK FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup+ chopped Reese’s Peanut Butter Cups

• Whisk eggs until light and fluffy.
• Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
• Whisk in milk, cream and vanilla until well blended.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• Add Reese’s chunks a few minutes before ice cream is done.

STRAWBERRY BANANA
2 cups strawberry chunks
1 cup whole milk
3/4 cup sugar
2 Jumbo eggs
2 cups heavy cream
2 overripe bananas
2 teaspoons lemon juice

• In a large mixing bowl whisk the eggs until light and fluffy.
• Gradually add the sugar while whisking.
• When sugar is dissolved add the cream and milk until well blended.
• Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
• Transfer to ice cream freezer and follow manufacturer’s instructions.
• In a mixing bowl mash bananas really well and add lemon juice, blending well.
• Add banana mixture and strawberry chunks a few minutes before the ice cream is done.

Everyone needs a good sorbet now and again for those really hot summer days or those 7 course meals (LOL like there are many of those around here!)

STRAWBERRY LEMON DAQUIRI
2 medium lemons
1 cup finely chopped strawberry pieces
2 tablespoons golden rum
1/4 cup corn syrup
1 cup sugar
2 1/2 cups ICE water

• Juice the lemons. Include the pulp, but be sure to remove seeds.
• Add strawberry pieces and toss well. Chill for an hour.
• Whisk together the water, corn syrup, sugar and rum until sugar is well dissolved.
• Add lemon strawberry juice and zest, blending well.
• Transfer to the ice cream freezer and follow manufacturers directions.

And let’s not forget the toppings!
BUTTERSCOTCH SAUCE
1 cup corn syrup
1 cup packed brown sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup heavy whipping cream

• In a medium saucepan whisk together corn syrup, butter, sugar and salt until sugar is dissolved.
• Gradually bring to a low boil.
• Remove from heat and cool 5 minutes.
• Gradually stir in the cream and serve at once.

Don’t forget these favorites sauces from last year:
Blueberry Sauce
Caramel Sauce
Chocolate Caramel Toffee Nut Fudge
Cocoa Fudge Sauce
Decadent Hot Fudge Sauce
Fudgy Peanut Butter Sauce
Hot Fudge Sauce
Milky Way Fudge Sauce
Mocha Hot Fudge Sauce

Here are last year’s ice cream and sorbet flavors:
Apricot Pineapple Ice Cream
Blueberry Rum Ice Cream
Chocolate Banana Ice Cream
Chocolate Chocolate Chip Ice Cream
Lemon Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Watermelon Sorbet