Another base recipe you can modify to suit yourself
Well, this one is newer - March 1994!
7 fl oz milk/double cream (I used about 4 oz cream, recipe specifies 2)
1 egg yolk
2 oz sugar
almond essence to taste (I must have used a teaspoon or even more)
small pieces of good bitter chocolate
Beat together sugar, essence and egg yolk. Brink milk to a simmer, then add slowly to the egg mixture, whisking well. Return to the pan and cook until mixture thickens slightly. Transfer to cool dish, and chill. When cold, stir in cream.
Freeze mixture in ice-cream machine. When it begins to thicken whip hard to aerate. When it's just about too thick to keep churning, add the chocolate, mix, then transfer to chilled ice-cream container and freeze.
Peppermint: Use peppermint essence and a touch of green food colouring, if desired.
Vanilla 1: Substitute vanilla essence
Vanilla 2: (The *real* one!) Slice half a vanilla pod down the centre, and scrape out all the seeds. Add both bean and seeds to the milk and heat to extract the flavour. When satisfied remove the bean, measure the milk again and add more to make up for evaporation, and continue as above. A bit of the bean can be added to the container for decoration. Leave all the little black seeds in; it looks nice and adds tremendously to the final flavour.
You could use any essence that has a decent flavour. I wouldn't be trying this with, say, raspberry essence; I'd use a different recipe and fresh raspberries instead. The experiments I intend to try with this recipe include a cinnamon ice-cream, that would be most unusual, and brilliant served together with almond ice-cream. Hm, what other dried spice would make an interesting ice-cream?
PS (2011): Cinnamon ice-cream is AMAZING! Just add powdered cinnamon to taste, keeping in mind that cold taste buds don't work as well so it needs to be strongly flavoured.