BASE RECIPE (Makes ~3 cups of ice cream base)
• 1/2 cup granulated sugar
• 2 tbsp dry milk powder (preferably skim)
• 2 tbsp light corn syrup
• 1 1/3 cup whole milk
• 1 1/3 cup heavy cream

Directions:
1. Mix together your sugar and dry milk powder. I like to crush them together with the back of a spoon, since the milk powder is sometimes chunky.
2. Pour the milk into a small pot over medium heat. As the milk warms, stir in the corn syrup. Then whisk in the sugar and milk powder until everything is dissolved. The milk should never bubble, you're just getting it warm enough to dissolve the other ingredients.
3. Remove pot from the heat. Stir in the cream. Transfer the mixture to a bowl or tupperware, and cover directly with plastic wrap (this prevents a skin from forming on the top). Let cool for at least 5 hours, then churn according to your machine's directions.

this is the base for every single flavor listed below. adding flavor is basically just a matter of steeping your milk in something or adding extracts.

FLAVORS

HORCHATA

one of my absolute favorites! this one has a slightly different milk-to-cream ratio, so it is very light (extremely good for summer)
place ~64 grams of dry rice and 2 cinnamon sticks in a pan. toast them over medium heat until the rice begins to brown (it should smell nutty and cinnamony). take off the heat, and pour 2 cups of milk over the rice/cinnamon. cover and steep for at least 20 minutes. strain the mixture so that you are only left with the infused milk.
follow step 2 of the base recipe, using 2 tbsp light corn syrup, 2 tbsp dry milk, and just under 1/2 cup sugar. after taking the milk off of the heat, stir in up to 1/4 tsp ground cinnamon and a pinch of salt. then stir in 2/3 cup cream.
follow the rest of the base recipe as written!

MAPLE

my mom's favorite. this one is caramelly and wonderful.
toast your milk powder before mixing with the sugar: place the milk powder in a pan over medium heat. move the milk powder around to keep it from burning. eventually, the powder should become a nice golden color. take off the heat immediately (it will become bitter if cooked for too long). this gives the powder a nice caramel flavor!
substitute 2 tbsp of maple syrup for the light corn syrup. stir this into the warm milk, then stir in the sugar and toasted milk powder. heat until dissolved. take off of the heat, then add a pinch of salt, a drop of orange extract (optional), and maple extract 1/2 tsp at a time. add this to your taste. then stir in the cream, chill, and churn!

SWEET TEA

I made this one a while ago, so the measurements might be a bit off. I usually just add things in 1/4 or 1/2 tsp at a time until I like the way it tastes.
heat just the milk until it is very warm and starting to froth/bubble. take off of the heat, and place 3-4 bags of black tea in the milk. cover and steep for at least 15 minutes. the milk should taste like very concentrated, bitter tea.
use the milk as you would in the base recipe. during step 3 of the base recipe, add in lemon extract 1/4 tsp at a time to taste. then finish as usual. this one had a very interesting taste, and I was surprised by how the bite/bitterness of the tea leaf still came through the fattiness of the cream. I might try playing around with the milk/cream ratios of this one to make it lighter (like the horchata flavor).

CHERRY ALMOND

idk if cherry is the correct name for this one because it completely relies on almond extract, but I was told that it tasted just like cherry garcia so /shrugs/
follow the base recipe as written. on step 3, add in a pinch of salt, 1/2 tsp almond extract at a time, and 1/2 tsp vanilla extract at a time. almond extract should be the main flavor, but I like the additional vanilla. stir in cream and chill. while the base is chilling, simmer 1 cup of pitted cherries (cut into small pieces) in ~1/4 sugar for about 15 minutes. you should end up with tender cherries and some syrupy liquid. let this cool.
when the base is almost completely churned, add in the cherries and syrup and churn for a few more minutes. or just add them on top, and don't mix them in. or just use maraschinos and forgo this whole process!