Recipes for ice cream please?

I would like to know if anyone has any good recipes for an ice cream shop?Recipes for ice cream please?
I do not know a name for this ice cream but a friend of mine made it and I love it. Super easy...use an electric ice cream maker.


1 can of crushed pineapple


1 2 liter of orange soda (she used Slice)


1 can of Eagle brand milkRecipes for ice cream please?
If you are opening an ice cream shop, your equipment and dairy suppliers can provide recipes. (I think they call them formulas.)
Homemade Ice Cream


Blueberry Yoghurt Ice Cream Recipe





Ingredients:


1/2 pint (250ml) double (heavy) cream, 1lb (450-500g carton) of natural yoghurt, 1lb (450g) blueberries (rinsed clean), 9oz (250g) caster sugar, 4 tablespoons of cassis





Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil. Simmer for about 10 to 12 minutes. When the blueberries are tender remove the pan from the heat. Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later. Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool. Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier. Transfer the complete mixture into an ice cream maker and follow the manufacturer's
Ginger Ice Cream





This recipe calls for fresh as well as crystallized ginger, which can both be found in many supermakets or by mail from Whole Foods (800-780-3663). Powdered ginger will not work in this recipe.





Ingredients:





3/4 cup sugar


3 large eggs


2 teaspoons cornstarch


One 4-inch piece fresh ginger, peeled


1 cup milk


1-1/2 cups heavy cream


1/2 teaspoon vanilla extract


2 tablespoons finely chopped crystallized ginger





Method:


1. In a mixing bowl, beat the sugar into eggs until thickened and pale yellow. Beat in the cornstarch. Set aside.





2. Slice the ginger into 1/2-inch pieces and combine with the milk in a heavy medium saucepan. Bring to a boil, then remove from the heat, cover, and let steep for 15 minutes. Remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove form the heat and pour the hot ginger custard through a strainer into a large clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.





3. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions, adding the crystallized ginger to the machine when the ice cream is semifrozen. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.





Variations:





East India Trading Company Ice Cream:


Along with the ginger, add to the milk 1/4 teaspoon each of the following: ground cinnamon, ground nutmeg, ground cardamom. Proceed with the recipe as directed.





Ginger Cookie Ice Cream:


Add 1/2 cup crumbled ginger snaps to the machine when the ice cream is semifrozen. Aloow the machine to mix in the cookies. Proceed with the recipe as directed.