Try this with hot apple pie

1 recipe Custard Ice Cream Base
1/2 teaspoons ground cinnamon or 2 cinnamon sticks

Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. Cook over low heat, stirring constantly, 5 to 10 min, or until the mixture is warm and suffused with cinnamon flavor. Cool thoroughly. Remove cinnamon sticks, if used.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

1 cup milk
One 15-oz can sweetened cream of coconut
1 1/2 cups heavy cream
1 1/2 tightly-packed sweetened coconut flakes

Place the coconut cream and milk in a food processor and blend thoroughly. Stir in the cream and coconut flakes.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

1 recipe Custard Ice Cream Base
1/4 cup instant coffee granules, preferable espresso

Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir over low heat until the coffee is dissolved. Mix with the remaining base. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

2 pints strawberries, washed and hulled
1/2 cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream

Purée the strawberries in a food processor. Stir in the remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.

You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.

2 pints strawberries, washed and hulled
1 cup plus 2 tablespoons superfine sugar
1/4 cup fresh lemon juice

Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.

1 pint strawberries, washed, hulled, and coarsely chopped
1/3 cup superfine sugar
1 tablespoon fresh lemon juice
2 cups skim milk
6 tablespoons non-fat dry milk
1 1/2 teaspoons vanilla extract

Heat milk, sugar, and non-fat dry milk in saucepan, stirring until the sugar and dry milk are dissolved. Cool thoroughly. Stir in the strawberries, lemon juice, and vanilla.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

2 pints strawberries, washed and hulled
2 cups unflavored yogurt
1/3 cup honey

Purée the strawberries in a food processor. You should have about 3 cups. Put the yogurt, honey and strawberry purée into the bowl of the machine and freeze.
Makes about 5 cups.

3 cups unsweetened apple juice
One 6-oz. can unsweetened concentrated apple juice
3 tablespoons fresh lemon juice

Place the apple juice, concentrate and lemon juice into the bowl of the machine and freeze.
Makes about 1 quart

1 3/4 cups plus 2 tablespoons Calvados
3 tablespoons simple syrup

Heat  1 1/2 cups Calvados in a saucepan over medium heat until warm. Turn off the heat, stand back and touch a lit match to the Calvados. Let it flame until the flames die down, about 8 minutes. Stir in remaining 6 tablespoons unflamed Calvados and the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart

Alcohol sorbet defrost quickly, so leave this in the machine until moments before serving. Serve as part of a long dinner or for dessert with fresh strawberries.

1 bottle (about 3 cups) Champagne
1 1/2 cups simple syrup

Pour the Champagne and simple syrup into the bowl of the machine and freeze.
Makes about 5 cups.

2 cups simple syrup
Two 16-oz. cans pitted bing cherries in heavy syrup
1/4 cup fresh lemon juice
1/4 cup water

Drain the cherries, reserving 2 tablespoons of the syrup. Put the cherries through a food mill. Stir in cherry syrup, lemon juice and water.
Pour the mixture into the bowl of the machine and freeze.
Makes about 4 1/2 cups.

3 cups plus 6 tablespoons canned or bottled cranberry juice
1/2 cup plus 1 tablespoon simple syrup syrup syrup

Mix the cranberry juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart

Two 10-oz. packages frozen raspberries packed in syrup, partially thawed
2 cups heavy cream

Lightly crush the raspberries while still in the bag.
Pour into the bowl of the machine and add the cream and freeze.
Makes about 1 quart.

Zest of 1 lemon
2/3 cup sugar
7 tablespoons fresh lemon juice
2 1/2 cups heavy cream
1 cup milk
5 egg yolks

Put the lemon zest and sugar in a food processor and process until the zest is finally chopped. In a saucepan, mix the lemon sugar with 1 1/2 cups heavy cream and all milk. Bring to a boil, stirring occasionally to dissolve the sugar. Place the egg yolks in a large bowl and whisk briefly. still whisking the yolks, slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes a thick custard, about 15 min. Do not let the mixture boil.
Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice.
Whip the remaining cup of cream until stiff. Fold in the lemon custard. Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

Two 16-oz. cans reaches packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream

Purée the apricots in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.