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I must have had nearly 200 responses!  Here is a list of everyone's faves followed by 2 receipes for homemade ice cream!

Baskin Robbins - Baseball nut
Ben and Jerry's - all except the obvious ones, Cherry Garcia, frozen yogurt
Blue Bell - vanilla, strawberry & vanilla, double chocolate chunk, mint chocolate chip
Breyers - vanilla, coffee, chocolate, mint chocolate chip, vanilla fudge twirl, take 2 vanilla and strawberry, butter pecan, strawberry, cherry, rocky road
Dreyers - Strawberry and cream, french vanilla, chocolate, strawberry, double chocolate chunk, mint chocolate chip, mocha almond fudge, chocolate orange sherbert, fruit bars
Edy's - snickers, mint chocolate chip, turtle sundae, espresso chip, vanilla bean, fruit bars
Edy's Grand Light - Vanilla, peanut butter cups
Haagan Daaz - Dluce de leche, chocolate yogurt and strawberry, rum raisin
Prairie Farms - family pack vanilla
Rice Dream - mint carob
Soy based Mocha Mix - vanilla and almond cocoa
Turkey Hill - vanilla, neopolitan, peanut butter, chocolate, peanut butter cups (if you go to www.turkeyhill.com and inquire about thier products, they will send you coupons)





  Lemon Ice Cream

  1 package (3 ounces), cream cheese, softened
  3 cups sugar
  1 package (3 ounces) lemon gelatin
  2 cups half-and-half cream
  2/3 cup lemon juice
  1 teaspoon vanilla extract
  1/2 teaspoon lemon extract
  1 cup whipping cream, whipped
  8 to 10 cups milk

  In a mixing bowl, combine the cream cheese, sugar and
  gelatin; mix well. Add half-and-half, lemon juice and
  extracts; beat until smooth. Fold in the whipped cream.
  Stir in enough milk to measure 1 gallon. Freeze in batches
  according to manufacturer's directions. Refrigerate extra
  mixture until it can be frozen. Allow to ripen in ice cream
  freezer or firm up in refrigerator freezer for 2 - 4 hours
  before serving. Remove from freezer 10 minutes before
  serving. Yield: 1 gallon.


  Philadelphia Peach Ice Cream

  1 pint chopped peaches
  1 pint light cream
  1/2 teaspoon lemon juice
  1 cup sugar

  After paring and cutting the peaches fine, pour over them
  the sugar and let stand for 30 minutes. Press through a
  colander and add the lemon juice. Then, in the packed
  ice cream freezer, combine the cream and the peaches
  and freeze in the usual way.

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