I love the bourbon ice cream recipe from Jeni's Splendid Ice Creams. She does not use eggs in most of her ice cream recipes. They are easy and she follows a basic process that makes creamy ice creams.
Ice cream's great because it's easy to experiment with infusing flavours. Once you have the base down (a creme anglaise - referenced in the recipes above) you can infuse any aromatic you can imagine: lavender, star anise, ginger, lemongrass, lime leaves, citrus zest, cinnamon, maple, etc. - heat these with the cream and let sit for 20 minutes (less for lavender or it gets soapy) then strain and proceed with the egg yolks.
Note if using a vanilla bean - the seeds don't actually give any flavour, just decoration. The essence is in the actual pod so make sure to infuse that in the cream as with the other aromatics.
As mentioned above, if you have chunks of candy, brownies, fruit, cookie dough that you can add that on one final spin of the churn.
I've been making the same recipe for "French" Vanilla Ice Cream that I can't remember when I started. It's a sensational recipe. So good that in summer, when I want to make a fruit "ripple," I always start with this basic recipe. I probably should just post the recipe in my recipe section, so I'll go do that now. I'll post the link when I'm done.
Love basic Philly-style vanilla: 3 c light cream or half-n-half, 1 cup sugar, 2 tsp vanilla. Gently heat cream with sugar to dissolve sugar. Add vanilla ( or a seeds from a vanilla bean). Chill the mixture at least 4 hours, overnight is better. Freeze in your ice cream machine according to it's directions. Don't skimp on the sugar. Your ice cream's texture depends on it (less sugar means more ice crystals and a harder ice cream). Add-ins ( like cookies, candy, etc) can be added when the ice cream is somewhat solid, but still soft enough to stir.
I make a lot of ice cream, and my usual ratio is 9 egg yolks to 4 cups of cream and milk, with 1 1/4 cup of sugar. It's based on Claudia Fleming's recipe in "The Last Course,'' which calls for 12 egg yolks. That seems excessive to me (not that 9 isn't!) and totally unnecessary. You might also look at David Lebovitz's recipes in "The Perfect Scoop" (or his blog) for other ideas.
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Note if using a vanilla bean - the seeds don't actually give any flavour, just decoration. The essence is in the actual pod so make sure to infuse that in the cream as with the other aromatics.
As mentioned above, if you have chunks of candy, brownies, fruit, cookie dough that you can add that on one final spin of the churn.
Let your imagination run wild :)