You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck.

Ok, I tried the About.com recipe, which was essentially chocolate milk, sweetened condensed milk and cool whip. (I added some HersheyÂs syrup to make it more chocolate-y). It didnÂt turn out to be what I hoped for, and given the ingredients, I know why - itÂs really more like ice milk than ice cream. It didnÂt freeze well in the ice cream maker, instead staying at a WendyÂs Frosty consistency  and thatÂs kind of what it tasted like, too (which isnÂt bad of course, just not what I was going for) When I put it in the freezer, it froze very solid, too solid. Taking it out of the container was like a granita. the next time we're in this "predicament" of too much chocolate milk, I'll try a recipe with more fat, either from cream or eggs. Until then, I have a stash of this ice milk in the freeze which will make quite a few awesome milk shakes...

I just make my regular vanilla icecream and add chopped and welld rained frozen peaches....I put about half of the peaches in the blender to make puree and chunk up the rest..... But unless you either add some extra heavy cream or booze, it will get icy. I make a custard with 4 eggs and 2 cups of milk....when it coats the back of a spoon remove from heat and add a cup of sugar and stir to dissolve, add 2 cups of heavy cream and 2 tsps vanilla.,...cool and freeze. For peach, puree a cup of peach slices and add to the icecream mix....add some chunks if you wish....and 2 Tablespoons of peach schnapps. The alcohol keeps it from freezing into a solid chunk. Linda C

I've made and like this one, although I do find that ice cream right out of the freezer is still more "soft serve" in texture. It's better if allowed to "ripen" in the freezer for a day or so. Espresso-Brownie Chunk Ice Cream ================================ Fatlester - Gardenweb 1/2 pound brownies cut in 1/4 inch chunks 1 cup whole Espresso, French or vienna roast coffee beans 2 1/4 cups half and half cream 3/4 cup sugar 3 egg yolks 1 cup whipping cream . Wrap and firmly freeze the brownie chunk. Put the coffee beans on a jell-roll pan and over them with a dish towel. Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half cream and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the canister of an ice-cream machine. Follow manufacturere's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and keep frozen until serving time. (Can freeze for several hours). This is one of Ann T's recipes, I love it but as Ashley pointed out "it's not chocolate". LOL Home Cookin 4.9 Chapter: Thibeaults Table Brown Sugar Pecan Ice Cream ============================ http://www.essetti.com/applncs/frznrecipes.htm#brsugar 1 cup milk 1 scant packed cup brown sugar 4 egg yolks 3 cups heavy cream 1 cup pecan pieces . Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups. Servings: 4 Now, I gotta get out my ice cream machine. My favorite treat right now is my homemade yogurt mixed with some frozen fruit, sweetener if you want. Frozen yogurt. It freezes as hard as a rock, though! Annie