With all these recipes, it calls for an ice cream machine, but you can use a container in your freezer, and just whip the ice cream every 3-4 hours.

Rocky Road Ice cream
3 egg yolks
1/2 cup soft brown sugar
185g plain chocolate, chopped
2 1/4 cups cream
125g marshmallows, cut into quarters
1/2 pack Choc Ripple biscuits, crumbled into bits
1/2 pack glace cherries, chopped

Beat the egg yolks with the sugar in a heatproof bowl until creamy. Place the chocolate in a pan with half the cream and heat gently until melted. Bring just to the boil, then pour onto the egg yolk mixture and mix throughly. Place the bowl over a pan of simmering water and stir constantly until thickened. Strain and allow to cool.
Whip the remaining cream until it forms soft peaks, then fold in the chocolate custard. Freeze according to ice cream machine instructions, adding the bits halfway through process.

Cherry Ripe Ice cream
5 eggs
1 cup sugar
2 cans condensed milk
3 500ml Cherry Ripe Supashakes, shaken till thick
1 1/2 tsp. vanilla
165g semi-sweet melted chocolate
large pack Cherry Ripe Chocettes

Beat eggs. Add sugar and mix well. Add condensed milk, cherry ripe milk, melted chocolate, and vanilla one ingredient at a time, stirring well after each addition. Mix until smooth. Pour directly into ice cream machine. Add chocettes halfway through freezing. For best results let ice cream freeze over night.

Easy No Cook Ice Cream
1 can Carnation milk, chilled (evaporated or Sweetened Condensed, both give good results)
1 cup sugar
1 pack instant pudding (instant mousse does well too)

Whip Carnation milk and add sugar and pudding. You may need to add some plain milk to thin consistency. Freeze in ice cream maker.
This is a good base recipe to experiment with flavours.

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

Truly Key Lime Pie Ice Cream
1 can evaporated milk
1 can sweetened condensed milk
2 cups milk
2/3 cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
1 pack lime flavored jelly crystals
6 chocolate ripple biscuits

In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the jelly crystals and sugar, stirring constantly until sugar and crystals are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.

Once the ice cream is thick, open the canister, and place small pieces of chocolate ripple biscuit evenly on each side. They will not break into smaller pieces as the machine churns so make them reasonable pieces. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid.

This tastes like lime cheesecake in an ice cream, but by changing the jelly and juice flavours you can make this decadent creamy ice cream almost any flavour.