Chocolate ice cream with hot fudge sauce, or Vanilla with fruit liqueur
serve sauce in a separate bowl (chocolate only)
storage: frozen [2 4c lidded pyrex bowls, plastic wrap pressed down]
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Chololate toasted almond ice cream with Talisker
Chocolate black walnut ice cream with Barista coffee liqueur
Chocolate hazelnut caramel ice cream with bourbon
Chocolate mint ice cream with rum or Barista
(Greenspan-2006 p. 430)
1qt of ice cream [2 1qt measuring cups, 1.8l stainless saucepan, ice cream maker]
Ganache:
170g Lindt Excellence 70% chocolate
3/4c cream 35%
Custard:
3/4c cream 35%
1c milk
4 egg yolks
1/3c sugar
1/2tsp black walnut oil
Almond:
2tbsp sliced almonds
1tsp almond extract
2.1/2tbsp Talisker whisky (or Laphroaig, or Bruichladdich Octomore)
Walnut:
1tbsp Barista
1.1/2tbsp FMR black walnut liqueur
Hazelnut:
1tbsp Stroopwafel liqueur
1tbsp Frangelico
1tbsp bourbon (Blanton's, Eagle Rare, E. H. Taylor's, or Elijah Craig)
Mint:
2tbsp Isabelle peppermint crème de menthe
1tbsp Barista
or
1.1/2tbsp Isabelle
1tbsp dark rum

bring 3/4c cream to simmer; break up chocolate into small pieces; pour on 1/2 cream
let sit 1min; pour on rest of hot cream, stir until smooth
bring remaining cream and milk to a simmer; whisk eggs and sugar; temper, whisk in cream
heat custard to 170°F; pour into cup; slowly combine with ganache, stirring until smooth
refrigerate overnight; (toast almonds 300°F a few min); add flavorings (except nuts)
make ice cream (add nuts at end); freeze 5hr
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Chocolate sauce [0.9l stainless saucepan]
Dry:
5tbsp cocoa powder (mix of Droste and Green & Black's)
1.1/4tbsp sugar
Wet:
1/4c cream 35%
4tbsp butter
1.1/4tbsp honey
1/4tsp almond extract
1/2tsp double vanilla
1tsp armagnac (G. Legrand, Delord vintage, or Tariquet VSOP)
salt

heat wet to a simmer; mix dry [sm bowl]
take pan off heat, add 1/2 dry, whisk, add remainder, whisk until smooth
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French Vanilla ice cream with crème de camerise (haskap berry) and cognac
French Vanilla ice cream with raspberry and apricot liqueur and cognac
French Vanilla ice cream with banana, pineapple, and rum
French Vanilla ice cream with Chambord and Prunelle de Bourgogne
(Greenspan-2006 p. 428)
1qt of ice cream [1qt measuring cup, 1.8l stainless saucepan, ice cream maker]
2c cream
2c milk
2tsp Penzey's double vanilla extract
1/2tsp black walnut oil
6 egg yolks
2/3c sugar
Camerise:
3tbsp L'orée des bois crème des camerises
1tbsp Hennessy XO cognac
Raspberry Apricot:
2tbsp Sivo liquoriste framboise (or Lejay)
1tbsp Giffard abricot du Rousillon
1tbsp Hennessy XO cognac
Banana Pineapple:
2tbsp Giffard banane du Bresil
1tbsp Giffard Caribbean pineapple
1tbsp Diplomatico reserva exclusiva rum (or Appleton 15yo)
Chambord Prunelle:
2tbsp Chambord
1tbsp Vedrenne prunelle de Bourgogne

bring cream and milk to a simmer; whisk eggs and sugar; temper, whisk in cream
heat custard to 170°F; cool, refrigerate overnight; add flavorings; make ice cream; freeze 5hr
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By the way, there's a shortcut involving store-bought ice cream.  For a half-gallon, add
the walnut oil (if available) and booze along with 1/3c fresh cream, folded in.  Use the
best quality ice cream and serve immediately.