No-Cook Vanilla Ice Cream

Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.

No-Cook Chocolate Ice Cream: Omit sugar, vanilla, and whole milk. Add 2 cups whole chocolate milk and 2/3 cup chocolate syrup. Proceed as directed. Makes 1 quart.

No-Cook Chocolate-Almond Ice Cream: Prepare No-Cook Chocolate Ice Cream as directed. Remove container with ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Stir 3/4 cup toasted sliced almonds into prepared ice cream. Place in an airtight container; freeze until firm. Makes 1 1/4 quarts.

No-Cook Turtle Ice Cream: Prepare No-Cook Vanilla Ice Cream as directed. Stir 1/4 cup caramel sauce into prepared ice cream. Remove container with ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Microwave 1/2 cup semisweet chocolate morsels and 1 teaspoon shortening in a microwave-safe glass bowl at HIGH 1 minute. Stir until smooth. Place 3/4 cup toasted chopped pecans on a parchment paper-lined baking sheet. Drizzle pecans with melted chocolate. Freeze 5 minutes. Break into bite-size pieces. Stir chocolate-and-pecan pieces into ice cream. Place in an airtight container; freeze until firm. Makes 1 1/2 quarts.

No-Cook Fig-Mint Ice Cream: Prepare No-Cook Vanilla Ice Cream as directed. Remove container with prepared ice cream from ice-cream maker, and place in freezer. Freeze 15 minutes. Stir together 2 cups chopped peeled fresh figs, 1/4 cup fresh lemon juice, 2 tablespoons sugar, and 2 teaspoons chopped fresh mint. Stir mixture into prepared ice-cream mixture. Place in an airtight container; freeze until firm. Makes 1 1/2 quarts.

Note: We used Black Mission Figs; any fresh figs in season should work in this recipe, including green figs.

No-Cook Peach Ice Cream: Omit vanilla and sugar, and reduce whole milk to 1 1/4 cups. Process 4 peeled, sliced medium-size fresh ripe peaches or 1 (25-ounce) can peaches in light syrup, drained, with 2 tablespoons sugar; 1/4 cup fresh lemon juice; and 1/4 teaspoon salt in a blender or food processor until smooth. Stir into milk mixture with 3/4 cup peach nectar. Proceed as directed. Makes 1 1/2 quarts.

No-Cook Strawberry Ice Cream: Omit vanilla, and reduce whole milk to 1 1/2 cups. Process 1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a blender or food processor until smooth. Stir into milk mixture. Proceed as directed. Makes 1 1/2 quarts.

No-Cook Coconut Ice Cream: Omit vanilla and sugar, and reduce whole milk to 1/2 cup. Whisk 1 (5-ounce) can coconut milk, 2 tablespoons fresh lemon juice, and 1/4 teaspoon salt into milk mixture. Proceed as directed. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts. Makes 1 quart.

Note: To make a tropical sundae, top coconut ice cream with sliced bananas, mango slices, and pineapple chunks.