Here Is What You Need:

1/4 cup non-instant skim milk powder
2/3 cup sugar
2 cups table cream
1 cup milk
2 egg yolks
1 tablespoon cinnamon

Here Is How To Make It:

Mix skim milk powder and 1/3 cup of sugar in a large bowl. Slowly beat in cream; you want to dissolve the solids in the cream, but just barely. Avoid clumping. Beat until smooth, and then beat in milk. Lightly beat eggs yolks; beat in remaining sugar.

Heat cream/milk/sugar mixture to almost boiling. Pour hot cream/etc mix onto egg yolks while constantly stirring. Cool, and put in ice cream machine. Shortly before ice cream is ready (it should have thickened), add cinnamon.

Here Is What You Need:

6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2 c Half and half
4 Eggs
2 ts Vanilla extract
2 c Whipping cream

Here Is How To Make It:

In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and 2/3 cup of the half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without stirring; set aside.

In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate mixture. Stir egg mixture into remaining chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute.

Cool to lukewarm. Stir in vanilla, whipping cream and the rest of the half and half. Freeze in ice-cream maker according to manufacturer’s directions. Yield: 1 1/2 quarts.

Here Is What You Need:

3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream

Here Is How To Make It:

Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add warm milk to mixture continuing to whisk.

Pour mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room temperature, add cream, and chill. Add rum raisins just before the end of the freezing process.