Ice cream is one of the most beloved desserts on the planet, just ask any kid or adult for confirmation. In order to be considered ice cream (by the USDA), a basic ice cream must contain at least 10 per cent milk fat and 20 per cent milk solids. More of these ingredients is ok and of course, adding ingredients like eggs, (for a more full bodied flavor) chocolate syrup, nuts, fruit or candy to the basic mixture does tend to change the fat levels, but any less milk fat or solids and the product is considered something else, like say, ice milk or sherbet.

Ice milk is almost as much fun as ice cream only it only needs to have 2 to 7 per cent milk fat and 11 percent milk solids. Sherbets on the other hand contain fruit and fruit juices and contains only 1 to 2 per cent milk fat and 2 to 5 per cent milk solids. Now that we've got the basics of the store bought stuff out of the way I want to introduce you to the joys of homemade ice cream. DON'T PANIC! Making Ice Cream is easy because there is only one rule when it comes to making ice cream, there is no such thing as a bad batch of Ice Cream.

At this point I will defer to two of my best friends, Ben & Jerry, and their "HOMEMADE ICE CREAM AND DESSERT COOKBOOK", Workman Publishing, New York. They tell, in easy steps, how to make a basic ice cream base from which you can create 100's of different flavors of ice cream. All you need is some milk, cream, the sweeteners and flavors of choice and a good ice cream maker. It can be the old fashioned hand crank type (after hand cranking one of these ONCE I ran out and bought one that cranked itself) or an electric one. The ice cream maker adds the one ingredient you always have on hand and is essential in the making of ice cream: air. The beating of the ice cream base while it's being frozen introduces air bubbles into the mixture. This is what gives the ice cream its light and fluffy texture.

Note that you add liquid flavorings like chocolate and vanilla before the base is mixed. Harder and heavier additives like cookies and candy should be added to the mixture just before its mixing is finished. When you've finished mixing the ice cream and adding what ever "extra" ingredients you choose, it will not be that hard block like stuff that you find in the freezer section at the grocery. It will more closely resemble the soft serve stuff that you get out of a dispenser at a yogurt shop. You can harden the ice cream by allowing it to set in an air tight container in your freezer for several hours after you remove it from the ice cream maker.

Well, I've given you the basics and I know at this point you're probably raring to get started, just be warned, ice cream has been known to be hazardous to your will power and waist line.

BASIC SWEET CREAM BASE
2 large eggs
3/4 cup of sugar
2 cups of heavy or whipping cream
1 cup milk

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at time and then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart of base. You can add flavoring or ingredients such a candy bars and cookies to this mixture.

ANOTHER SWEET CREAM BASE
2 cups light cream
1 cup sweetened condensed milk, cold

Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended. Add desired flavoring. Makes 1 quart.

ORANGE CREAM DREAM
1 recipe of sweet cream base
1/3 cup frozen orange juice concentrate, thawed
2 teaspoons vanilla

Prepare the sweet cream base of choice. Add the juice concentrate and vanilla extract. Blend well. Transfer the mixture to an ice cream maker and freeze following the manufactures instructions. Makes 1 generous quart.

BANANA BONANZA ICE CREAM
2 cups milk
2 cups whipping cream
2 eggs beaten
1 1/4 cup sugar
2 extra ripe bananas
1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/8 teaspoon nutmeg

In a large saucepan combine milk, cream, eggs and sugar. Cook over low heat, stirring constantly, until mixture thickens slightly and coats a metal spoon. Cool to room temperature. Puree the bananas in blender. In a large bowl combine all the ingredients. Mix well. Pour into the ice cream maker and freeze according to its directions. Makes 2 quarts

BEST EVER PEACH ICE CREAM
2 eggs
1 1/4 cup granulated sugar
1 cup milk
1/2 teaspoon vanilla
1/8 teaspoon almond extract
5 large peaches, peeled pitted and chopped
1 cup heavy whipping cream

Beat eggs in a large bowl with an electric mixer until they are thick and lemon colored. Beat in sugar. Stir in the milk, vanilla and almond extract. Set aside. Puree the peaches in a blender or food processor. Stir the peach puree into the milk mixture and then add the cream. Pour the entire mixture into the ice cream maker and freeze according to the instructions. Makes 1 1/2 quarts.

FRUITED VELVET ICE CREAM
(This is my grandmother’s recipe, developed for a BIG old hand crank ice cream make. It makes a gallon of ice cream so you may want to cut this recipe in half)

1 1/2 quarts whipping cream
4 eggs beaten
1 1/2 cup sugar
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup diced bananas
1/2 cup drained pineapple (from a can)
1/2 cup chopped maraschino cherries
1/2 cup chopped fresh strawberries
1/4 cup sugar
2 tablespoons lemon juice
1/2 teaspoon salt.

In a large bowl combine the nuts, fruit, lemon juice, salt and 1/4 cup of sugar. Set aside. In a large sauce pan combine cream, eggs and 1 1/2 cup sugar. Mix well with a whisk. Cook over very low heat stirring constantly until mixture coats the back of a metal spoon. Cool in refrigerator for 1 hour. Add vanilla and pour into ice cream maker. (Only fill the canister 2/3's full). Freeze according to the directions. Add the fruit and nuts at about the half way point in the freezing process. This ice cream needs to set up in the freezer for about 3 to 4 hours before you serve it.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.