1 recipe Custard Ice Cream Base
1 cup shelled, blanched, peeled, coarsely chopped pistachio nuts
1/2 teaspoon almond extract

Mix all ingredients together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 5 cups.

1 cup whole milk
3 cups heavy cream
4 egg yolks
2vanilla beans, split, or 2 tablespoon vanilla extract
3/4 cup sugar

Follow the recipe for Custard Ice Cream Base, adding the vanilla beans to the saucepan with the cream, milk and sugar. Just before straining, scrape the seeds from the beans into the custard base. If using vanilla extract, add to the base after straining.
Pour the cooled mixture into the bowl of the machine and freeze.
Makes about 1 quart.

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

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

Two 16-oz. cans pears packed in heavy syrup, drained, liquid discarded
1 cup plus 2 tablespoons simple syrup
6 tablespoons fresh lemon juice

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.

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

2 pints raspberries, washed and hulled
1 1/3 cup simple syrup
1/4 cup fresh lemon juice

Purée the raspberries 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 1/3 cups simple syrup
2 2/3 cups unsweetened grapefruit juice

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

1 3/4 cups simple syrup
One 20-oz. can pineapple packed in its own juice

Drain the pineapple and reserve the juice for another use. Purée the pineapple in a food processor until very frothy. You should have about 2 cups Purée.Stir in the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.

6 kiwi fruits
1 cup simple syrup
3 teaspoons fresh lemon juice

Peel the kiwis. Purée in a food processor until very frothy. You should have about 1 1/ 2 cups Purée.Stir in the simple syrup and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart

1 1/2 cups fresh lemon juice
1 tablespoon grated lemon zest
3 cups simple syrup

Place the lemon juice, zest and simple syrup into the bowl of the machine and freeze.
Makes about 1 quart

Five 11-oz. cans mandarin oranges packed in light syrup
1 cup superfine sugar
3 tablespoons fresh lemon juice

Drain the oranges and reserve 2 cups of the syrup. Purée the oranges in a food processor. Stir in the reserved syrup, sugar and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 5 1/2 cups.

1 cup simple syrup
4 ripe mangoes
1/4 cup fresh lemon juice

Peel and pit the mangoes. Purée in a food processor. You should have about 3 1/ 2 cups Purée. Stir in the simple syrup and lemon juice. Force the mixture through a fine sieve
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart

4 cups sugar
4 cups water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart

5 fresh ripe tomatoes
1/2 cup fresh lemon juice
1 teaspoon salt
1/2 cup simple syrup
1 tablespoon tomato paste
6 fresh basil leaves, coarsely chopped

Peel, core and seed the tomatoes. Purée in a food processor. You should have about 3 cups Purée. Stir in remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart

This is a basic recipe. You may add other flavorings, fruit purées or nuts according to taste

1/2 cup superfine sugar
3 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 vanilla.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

4 cups unflavored yogurt
1 cup honey

Put the yogurt and honey into the bowl of the machine and freeze.
Makes about 1 quart.

One 20-oz. can crushed pineapple, drained
1 cup coconut cream
4 dashes bitters
1/4 teaspoon salt
1 cup water
1 cup rum

Purée the pineapple in a food processor. You should have about 1 1/2 cups of puree. Place puree in the bowl of the machine with remaining ingredients and freeze.
Serves 6.

3/4 cup tequila
1/2 cup triple sec
1/4 cup water
1 cup fresh lemon or lime juice

Pour all ingredients into the bowl of the machine and freeze, depending on how firm you like your drinks.
While the mixture is freezing, rub the rims of 6 glasses with lemon wedge. Dip the rims in salt. Serve in the salted glasses.
Serves 6.

2 pints strawberries, washed and hulled
1/2 cup superfine sugar
1/2 cup fresh lemon or lime juice
1 cup water
1 1/3 cup rum

Purée the strawberries in a food processor. Place puree in the bowl of the machine with remaining ingredients and freeze, depending on how firm you like your drinks.
Serves 6.

3 ripe bananas
1/3 cup fresh lemon juice
1/2 cup superfine sugar
3/4 cup water
3/4 cup rum

Working quickly to keep the bananas from darkening, peel and place them in a food processor. Purée the bananas with the lemon juice until smooth, then stir in the remaining ingredients. Pour the mixture in the bowl of the machine and freeze, depending on how firm you like your drinks.
Serves 6.