"Boron Elgar" > wrote in message
...

> Below is my collection of basic recipes. As with bread, I have grown
> familiar enough with these recipes, that I can change them to suit my
> fancy, the fridge and the fruits in season. I toss in candies,
> flavorings, nuts, fruits, just about anything that'll go around in the
> churn.
>
> Note that David Lebovitz's mint ice cream recipe was a new one to me
> and not from my standard recipes. It can be found he
>
> http://www.davidlebovitz.com/2010/05...ipe-chocolate/
>
> I did use his infusion idea when I zested a whole orange and added a
> tad of natural orange flavoring/essence to the orange chocolate I made
> yesterday.
>
> I do tend to add some cocoa to any chocolate ice creams. This is over
> and above any chocolate in a recipe. Chocolate flavors can be varied
> by using different chocolates...semi or bittersweet, for instance.
>
> Coffee ice cream can get deeper flavor from fresh brewed, double or
> triple strength espresso. Flavorings go into the warmed milk-cream
> mixtures, lumpy thing like melted chocolate go in after the custard is
> formed. Crunchy things go into the churn. Careful of alcohol in
> flavorings as you can affect the freeze.
>
> Enjoy!
>
> Boron
>
> Here are my basics. I got them from the book that came with my freezer
> and then found them online some time later.

Wonderful, thanks, Boron!! You sent me this 'basics' file some time ago and
that is what I have been working with


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