Some of the recipes use these recipes:Simple Syrup:
4 cups sugar 4 cups water Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to roomtemperature, thenrefrigerate in a covered jar.Makes about 1 quart
Custard Ice Cream Base:
This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar.It is important that the jar be well sealed or the base will pick up flavors from other foods. If youprefer to use turbinado sugar, substitute it for the granulated in the recipe.1 cup whole milk3/4 cup sugar 4 egg yolks3 cups heavy creamHeat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until thesugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Stillwhisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour itinto the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly,until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not letthe mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in thespecific recipes. Stir in the nuts.Makes 1 quart.