French Vanilla Ice Cream

1. In a large saucepan, beat the eggs, milk and sugar until well blended.
2. Cook the egg mixture over low heat, stirring constantly, until thickened. It will take about 10 minutes and should smoothly coat the back of a wooden spoon when it is ready.
3. Let the mixture cool.
4. Add the heavy cream and the vanilla.
5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
6. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it.
7. If you want firmer ice cream, transfer it to a sealed container and let it freeze for several hours until it hardens.

Raspberry Creamsicles

1. Blend the berries and the juice until a smooth juice forms.
2. Coat one side of each Popsicle mold with the berry puree.
3. Place the molds in the freezer and let the juice harden.
4. Repeat the process with all four sides, coating each side separately.
5. Once there is a frozen exterior coat of Popsicle, fill the center with softened ice cream.
6. For a simpler option, pour some berry puree in half of the Popsicle mold and softened ice cream in the other half, swirling them together if desired.
7. Freeze the Creamsicles for several hours or until they are completely hard.