Ok, after some requests, I'm adding more recipes here. I did try that recipe with evaporated milk and wildberry mousse, and it was good, but the mousse made it too sweet. I've used both sorts of milk with chocolate pudding, and they are both good. It's a recipe you just have to play around with to see how you like it best.

Just for you Christy: Turkish Delight Ice cream.

* 4 egg yolks
* 1/2 cup sugar
* 1 1/4 cups milk
* 1 1/4 cups thickned cream
* 1 tablespoon rose water
* 165g of Fry's Turkish delight chopped

Beat the egg yolks and sugar until light. In a pan, bring the milk to a full boil. Add to the egg and sugar, stirring, then return to the pan. Continue stirring over low heat until the mixture coats the back of a spoon. Do not boil or it will curdle. Let cool, then stir in the cream and rose water.

Put the Turkish delight in a pan with 2-3 tablespoons of water. Heat gently, until almost completely melted, with just a few small lumps. Remove from the heat and stir into the cooled custard mixture.

Let the mixture cool completely, then pour into a freezer container. Shallow is better, because it will freeze faster, but whatever you have will do. Freeze for 3 hours, until completely frozen all over. Well, that's what the recipe said, but it is easier if the mixture is only semi frozen. Spoon the mixture into a bowl.

Using a whisk, beat the mixture well, return it to the freezer container and freeze for 2 hours more. Repeat the beating process, then return to the freezer for about 3 hours or until firm. The more often you beat the ice cream, the creamier it will be. The idea is to stop long ice crystal from forming. You want lots of very small ice crystals, so the ice cream doesn't feel like a half frozen bottle of coke when you eat it.

Remove the ice cream from the freezer 20-25 minutes before serving. This is important, because it's really hard to scoop.