8 Cups Heavy Whipping Cream (2 Qt)
5 Egg Yolks
6 Tablespoons Corn Syrup
2 Cups Sugar
3 Tablespoons Strawberry Syrup
16 oz (1 lb) Frozen Strawberries, thawed
Pour the heavy cream into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. While it is heating, stir together sugar, corn syrup and egg yolks. Gradually mix into the heating cream mixture. Allow this to cook for 15 minutes. Mix in Strawberry syrup. Remove from heat, add thawed strawberries and chill mixture in refrigerator. Pour into canister of ice cream maker and follow manufacturer's instructions. Makes approx. 3 1/2 quarts.

4 Cups Heavy Whipping Cream (1 Qt)
4 Cups Half n Half (2 pints)
3 Cups Sugar
3 Tablespoons Cocoa Powder
3 Egg Yolks
4 Tablespoons Chocolate Syrup
Pour the heavy cream and half n half into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. While it is heating, stir together sugar, cocoa powder and egg yolks. Gradually mix into the heating cream/half n half mixture. Allow this to cook for 15 minutes. Mix in Chocolate syrup. Remove from heat, and chill mixture in refrigerator. Pour into canister of ice cream maker and follow manufacturer's instructions. Makes approx. 3 1/2 quarts.

4 Cups Milk
3 Cups Half/Half
5 Cups Heavy Whipping Cream
3 Cups Sugar
2 Tablespoons Vanilla Extract
1/2 Teaspoon Salt
Pour the milk/half n half and heavy whipping cream into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. While it is heating, add in sugar, salt and vanilla extract. Allow this to cook for 15 minutes. Remove from heat and chill mixture in refrigerator. Pour into canister of ice cream maker and follow manufacturer's instructions. Makes approx. 3 1/2 quarts.

4 Eggs (recommended to use egg beaters that way you don't have to cook because they are pasteurized)
2 Cups Sugar
1 Tbls Vanilla
2 Small Boxes Instant Pudding (Vanilla*)
1 16 oz Half & Half
1 16 oz Whipping Cream
Whole milk (approx 2 cups use to fill the rest of the canister)
Mix together sugar and eggs until sugar is dissolved and well incorporated. Add the next 4 ingredients and gently stir together until well mixed (DO NOT BEAT THE MIXTURE or you will end up with pudding). Pour into canister and top off with the whole milk. Makes approx. 4 quarts. *You can substitute any flavor of instant pudding that strikes your fancy.
(For 6 Quarts recipes, follow below):
6 Eggs,
2 Cups Sugar
1 Tbls Vanilla
3 Small Boxes Instant Pudding
1 Quart of Half & Half
1 Quart Whipping Cream
Whole Milk
**follow the same directions as mentioned before.