I found it somewhere in Internet some months ago and tried it several times already. I really like it \r\n\r\n\r\nBrown Bread Ice Cream\r\n(32 servings)\r\n\r\n1 1/2 cups wheat and barley nugget cereal (e.g. Grapenuts TM) \r\n3 cups milk \r\n5 eggs, beaten \r\n1 cup brown sugar \r\n1 cup white sugar \r\n1 (14 ounce) can sweetened condensed milk \r\n1 pint half-and-half cream \r\n1 tablespoon maple flavored extract \r\n1 tablespoon vanilla extract\r\n\r\nPlace cereal in a bowl and pour in enough milk to cover (1/2 to 1 cup); set aside. In a large bowl, combine eggs, brown sugar, white sugar, condensed milk, half-and-half, maple flavor and vanilla. Stir until smooth. Place in freezer canister of ice cream maker. Stir in enough milk to reach fill line. \r\n\r\nFreeze according to manufacturers' directions. When ice cream begins to solidify, add cereal mixture before freezing completely.

Yes, sounds like a very tasty thing

Thank you for the recipe, Heidi!\r\nWe tried it at home, it is great

Coffee Ice cream\r\n\r\n1 cup heavy cream\r\n1 cup light cream\r\n2 tablespoons instant coffee granules\r\n1/2 cup sugar\r\n1/8 tsp. salt\r\n\r\nIn 1 lb. coffee can mix all ingredients. Seal can lid well with duct tape. Put small, sealed can inside larger 3 lb. can. Pack ice and 1 cup salt around small can. Put lid on large can and duct tape closed. Roll back & forth on a large towel (optional) for 15 minutes. Open large can and dump ice and water. Wipe small can dry and open. Stir mix, scraping sides of can. Additional ingredients, eg. cookie crumbs, chopped nuts, can be added now. Reseal small can and place back in larger can. Repack with salt and ice. Continue rolling for 10 minutes more. Open large can and dump ice and water. Wipe small can dry and open.

Berry Ice Cream\r\n\r\n3 tb Cornstarch\r\n6 c Milk\r\n2 2/3 c Sugar (see note)\r\n4 Eggs\r\n3/4 ts Salt\r\n13 oz Evaporated milk\r\n2 c Whipping cream\r\n2 c Crushed fresh berries\r\n1 3/4 tb Vanilla\r\n\r\nMix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 cups milk, berries and vanilla.\r\nPour into gallon electric or hand-crank freezer. Churn and freeze according to manufacturer's directions until firm, then carefully remove paddle. Seal ice cream container well. Fill ice cream freezer to top with crushed ice and ice cream salt. Cover freezer tightly and set aside several hours to let ice cream season. Or spoon ice cream into another container which has been chilled and store in home freezer to season.\r\nNote: It may be necessary to increase amount of sugar slightly depending on sweetness of berries. \r\nYields about 1 gallon

Chocolate Ice Cream\r\n1 cup heavy cream\r\n1 cup light cream\r\n1/2 cup sugar\r\n4 tablespoons cocoa\r\n1/2 tsp. vanilla extract\r\n1/8 tsp. salt

SUGAR FREE VANILLA ICE CREAM\r\n\r\n\r\n1 tsp. unflavored gelatin\r\n\r\n2 1/4 cup cold skim milk\r\n\r\n1 cup nonfat dry milk\r\n\r\n4 oz. egg substitute\r\n\r\n5 tsp. NutraSweet or Equal\r\n\r\n1/8 tsp. lemon or almond extract\r\n\r\n2 tsp. vanilla extract\r\n\r\nSprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze. Blend for a few seconds before pouring mixture through a strainer into the ice cream maker. Follow instructions for freezing. Makes about 1 quart.\r\n\r\n-----------------------------------------------\r\n\r\nhttp://www.makeicecream.com/sugfrevan.html