What is your best homemade ice cream or sherbert recipe

I've posted this before. Not ice cream but this recipe came out pretty good if you want to try something a bit different.

Maple Bacon Bourbon Gelato

- 5 egg yolks
- 2 and 1/4 cups milk (preferably whole milk)
- 1 cup heavy cream
- 2 tsp. bourbon or whiskey
- 3/4 cup brown sugar (preferably dark but light is fine)
- 2/3 cup of real maple syrup (not corn syrup type)
- 6 strips bacon (cooked crispy but not burnt)
- 1/4 tsp pure vanilla extract (vanilla is strong and will overpower the maple taste so not a lot)

1. Place bacon in food processor and process until bacon is small crumbles (about the small of
chocolate chips).
2. In a small bowl, whisk the egg yolks and maple syrup together for a good 3 – 5 minutes and
set aside.
3. Combine whole milk, heavy cream, vanilla, and brown sugar in a pot and heat until very hot
and bubbling around the edges. Make sure to stir constantly during heating process.
4. Remove the pot from the heat. Add 1 cup of the milk mixture to the bowl with the eggs and
maple syrup. Be sure to stir constantly to not cook the eggs. Stir until very well combined, about
2 or 3 minutes with the whisk.
5. Place the egg and maple syrup mixture into the pot with the rest of the milk mixture and place
of medium low heat to simmer but not bubble, stirring constantly again.
6. While whisking, add the bourbon and continue stirring and cooking for about 15 minutes or
until the mixture has thickened to coat the back of a wooden spoon. (Be sure to not scald or boil
the mixture during that entire process)
7. Remove from heat and place into a large bowl and into refrigerator either for at least 2 hours
til mixture is chilled well or possibly overnight.
8. Now prepare the mixture based on ice cream machine’s instructions. Normally the gelato will
take 15 – 20 minutes to be complete. Add the bacon bits during the last 5 minutes of the
machine’s churning, adding a few bits at a time. Do not over churn the gelato.
9. Scoop out gelato into a freezer container to harden and serve.

Gelato...tomato...let's call the whole thing off.

About that sherbert (and I did not know this until recently)

quote:

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Sherbet (pronounced “shur-bit”) is the standard American spelling for the frozen mixture made from fruit and an additive of either milk, egg white, or gelatin. It comes from the name of a Persian drink ... called sharbat ...

Sherbert (pronounced “shur-bert”) is a common misspelling of sherbet that resulted from a common mispronunciation. Its prevalence has resulted in its inclusion in some dictionaries as an alternative spelling.

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Dictionary.com

Yeah I'm not going to of any help but I would love to have the recipe for the Champagne Sherbet I had in a little mom and pop in Savannah. Went back the next day just for an afternoon scoop and they were sold out.