1. In a medium bowl, whisk together the sugar, egg yolks, and salt until
well blended.
2. In a medium saucepan, heat the cream and milk over medium-high heat until small bubbles start to form around the edge of the pan.
3. Gradually whisk about 1 cup hot cream mixture into the beaten egg
yolks until blended. Return this mixture to the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you
can run your finger down the back of the custard-coated spoon and a
path remains for several seconds. Do not allow the custard to boil.
4. Remove the pan from the heat and immediately strain the base through
a fine-meshed sieve into a stainless steel bowl. Place the bowl over a
larger bowl of ice water and stir the custard for 5 to 10 minutes, or until
cool. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic wrap and refrigerate for at least 6
hours, until very cold.

1. In step #2 of the ice cream base directions, heat the cream and milk
with the grated orange zest until small bubbles start to form around the
edge of the pan. Remove the pan from the heat, cover, and allow to
infuse for 30 minutes.
2. Melt the chocolate using normal procedure.
3. Strain the custard base through a fine sieve into a medium saucepan.
Cook the mixture over medium-high heat until small bubbles form around
the edge of the pan once more. Follow the recipe as directed until step #4.
4. In step #4 of the ice cream base directions, whisk the melted chocolate into the warm custard until thoroughly blended. Whisk in the orange juice and orange liqueur. Follow the remainder of the recipe as directed. Freeze the chilled ice cream base in an ice cream maker according to the manufacturer's directions.

1. In step #2 of the ice cream base directions heat the cream and milk
with the crushed espresso beans until small bubbles start to form around
the edge of the pan. Remove the pan from the heat, cover, and allow to infuse for 30 minutes.
2. Place the coarsely chopped chocolate in the top of a double boiler over hot, NOT SIMMERING, water. Melt the chocolate, stirring, until smooth.
3. Strain the custard base through a fine sieve into a medium saucepan.
Cook the mixture until small bubbles form around the edge of the pan
once more. Follow the recipe as directed until step #4.
4. In step #4 of ice cream base directions, whisk the melted chocolate
into the warm custard base until thoroughly blended. Whisk in the
coffee-flavored liqueur. Follow the remainder of the recipe as
directed. Freeze the ice cream base in an ice cream maker according
to the manufacturer's directions.

1. Peel the bananas and place them with the lemon juice in the bowl of
a food processor fitted with the metal chopping blade. Process 30 to 45 seconds, until the bananas are puréed.
2. Stir the banana purée into the chilled ice cream base with the rum
and vanilla extract. Freeze the ice cream base in an ice cream maker according to the manufacturer's directions.

1. In step #2 of the ice cream base directions, heat the cream and the
milk with the fresh gingerroot until small bubbles form around the edge
of the pan. Remove the pan from the heat, cover and allow to infuse for
30 minutes.
2. Strain the custard through a fine sieve into a medium saucepan. Cook
the mixture over medium-high heat until small bubbles form around the
edge of the pan once more. Follow the remainder of the recipe as directed.
3. Stir the vanilla extract and the candied ginger into the chilled ice cream base. Freeze the ice cream base in an ice cream maker according to the manufacturer's directions.

1. Place the coarsely chopped white chocolate in the top of a double boiler over hot, NOT SIMMERING, water. Melt the chocolate, stirring, until smooth. (Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.)
2. Before chilling the ice cream base over ice water in step #4 of ice cream base directions, whisk the melted white chocolate and vanilla extract into
the warm custard. Follow the remainder of the recipe as directed. Freeze
the ice cream base in an ice cream maker according to the manufacturer's directions, adding the chopped Brazil nuts during the last 5 minutes of churning.