Vanilla Ice Cream.  Heat the half-and-half, sugar and vanilla bean (with scrapings) over medium heat, stirring occasionally until the sugar is dissolved and the mixture is hot. Remove from heat and let sit for 15 minutes. When cool, remove the vanilla bean shell.  Whisk the egg yolks in a bowl.  Gradually whisk the cream mixture into the egg yolks (about a cup at a time).  Return the mixture to the pot and cook over low heat, stirring constantly, until the mixture reaches 185 degrees (do not let the mixture boil).  Remove from heat and pour the mixture into a mixing bowl. Cool to room temperature, and then stir in the buttermilk.  Refrigerate until very cold.  Process in an ice cream maker until firm.

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Lemon Ice Cream.  Follow the vanilla ice cream recipe, omitting the vanilla bean and adding the lemon juice and lemon zest when you add the buttermilk.

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Praline Ice Cream.  Follow the vanilla ice cream recipe, adding the crushed praline to the ice cream maker about 2 minutes before the ice cream is totally firm.

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Cookies ‘n Cream Ice Cream.  Follow the vanilla ice cream recipe, adding the crushed cookies to the ice cream maker about 2 minutes before the ice cream is totally firm.

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Coffee Ice Cream.  Follow the vanilla ice cream recipe, omitting the vanilla bean and adding the instant espresso powder in its place.

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Peach Ice Cream.  Combine the peaches, lemon juice, salt and sugar in a bowl and let stand for 1 hour. Transfer the peach mixture to a medium sauce pan and heat over medium heat until the peaches are tender and the flesh has broken down (about 5 minutes).  Transfer back to the bowl and stir in the vodka.  Refrigerate for at least 4 hours.  Strain the chilled peaches, reserving the liquid.  Follow the vanilla ice cream recipe, omitting the vanilla bean, and adding the reserved peach liquid to the chilled ice cream mixture. Process in an ice cream maker until firm.  Add the peaches and continue to churn until thoroughly combined (about 30 seconds longer).

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Pie Crust.  Combine the graham cracker crumbs and sugar in a bowl and mix.  Add the melted butter and mix until the crumbs are evenly moist. Pat the crumb mixture onto the bottom and sides of a 10-inch pie plate.  Bake in 350 degree oven for 6 minutes.  Cool before adding the ice cream.  Add the ice cream and put in the freezer.

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Raspberry Sauce.  Puree the raspberries, lime juice and ½ cup sugar in a food processor until smooth. Strain out the seeds.  Adjust the sweetness of the sauce with additional sugar to taste.  Cover and refrigerate until very cold before serving.

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