This is my favorite, although it will be a while here in PA until cherries are back in season:

BRANDIED CHERRY ICE CREAM

6 egg yolks
1 1/3 cups sugar
3 cups whole milk
2 cups whipping cream
4 cups fresh, ripe, sweet dark cherries, halved and pitted
½ tsp. almond extract
¼ cup cherry liqueur or brandy

In a small bowl, beat egg yolks until thick and lemon colored, 4 to 5 minutes. In a heavy saucepan, combine beaten egg yolks, sugar, milk and cream. Cook and stir over low heat until mixture thickens slightly and coats a metal spoon; set aside. Puree cherries in blender or food processor until almost smooth but so there are still some little bits of cherries in the mixture. Stir into egg mixture. Stir in almond extract and liqueur. Cool to room temperature. Pour into ice cream canister and freeze in ice cream maker according to manufacturerÂs directions. Makes about 2 quarts.

Here's another that a bit lighter:

TRADEWINDS SORBET

2 cups water
1/ 2 cup sugar
1/ 2 cup light corn syrup
2 large ripe mangoes
1 (16 oz) can crushed pineapple with juice
2 Tbs. lemon juice

In a medium saucepan, combine water, sugar and corn syrup. Stir over low heat until sugar dissolves. Set aside and cool to room temperature. Peel mangoes. Cut pulp from seeds; discard seeds. In blender or food processor, puree mango pieces, pineapple with juice and lemon juice until mixture is almost smooth. Stir into cooled syrup. Pour into ice cream canister. Freeze in ice cream maker according to manufacturerÂs directions. Makes about 2 quarts.

Freezer method: Pour prepared mixture into 9 inch square pan and cover with foil or plastic wrap. Place mixture in freezer; freeze until almost firm, 1 to 3 hours. Break into small pieces. Spoon half of mixture into chilled food processor bowl or a chilled large bowl. Beat with metal food processor blade or with electric mixer until light and fluffy but not thawed. Repeat with other half of partially frozen mixture. Immediately return beaten mixture to pan and freeze until firm, 1 to 3 hours.

Hope you have fun with your ice cream maker.

SINFULLY SCRUMPTIOUS ICE CREAM
4 cups + 3/4 cup heavy cream
3/4 cup milk
1 1/2 cups sugar
1/2 tsp salt
8 egg yoks, well beaten
4 cups mashed peaches or stawberries (I've used frozen)

Scald the 3/4 cup cream with the milk in the top of a double boiler over direct heat. Add the sugar & salt. Pour a small amount of the milk mixture into the beaten yolks. Add the yolks to the milk mixture & over simmering water cook until thickened to a custard consistency (coating the back of a spoon.) Remove from the heat & cool. Mix the mashed fruit with the remaining 4 cups cream. Blend into the cooled custard.
If using a manual freezer, fill container 3/4 full. Pack ice & rock salt around the edges, using 3 parts ice to 1 part salt. When the crank gets too hard to turn & the ingredients have solidified to a soft ice cream stage, remove the dasher & pack down the ice cream. Repack fresh ice & salt around the sides, wrap in burlap or newspaper & let stand 1 hour. Freeze in paper cartons. For an electric ice cream freezer, foll the manufacturer's directions.~~

PEPPERMINT ICE CREAM
2 cups whole milk, divided
1 TBL cornstarch
1/4 cup sugar
1 TBL vanilla extract
2 cups heavy cream
12-16 oz pkg peppermint hard candy

Soak peppermint candy in cream to melt. Scald 1 1/2 cups milk. In top of double boiler, mix sugar & cornstarch well. Add yolks & 1/2 cup milk & mix well. Add scalded milk slowly to yolk mixture & cook, stirring over simmering water until mixture coats spoon. Cool. Add cream. Freeze in ice cream maker according to manufacturer's instructions.~~

Thanks! I have to make at least one batch this weekend!

I've been threatening to explore some of the under-used ingredients in ice cream; herring and double cream, mushroom sorbet...

I think he'll like these recipes a lot more!

Gee, I think I would too. LOL