I made ice cream last night, trying for the contest. Taste? Great! Texture? let it process longer, start with a colder custard. Color? GAH! Brown and yellow, why did this not occur to me as a bad idea before?

So there will be some flavor changes in an effort to eliminate the brown (lovely on it's own, not so much with the swirl), less egg for a brighter flavor (I hope) and a bit more sugar.

I never realized what a pain writing your own recipe would be!

Oh, and does anyone know how well putting booze in ice cream works? Like Kaluah, or possible Absinthe?

You can put a little booze in, I usually add it towards the end of the churning, too much and it can affect the freezing process.

I just tried a vegan pina-colada style ice cream last night. Pretty good, but needs a bit of work.

I love bourbon ice cream. You only need to add about three tablespoons right before churning (or before chilling).

Not entering this one because it's not my recipe, but made a lovely batch of basil-mint chocolate-chip ice cream last week, topped with some warm (but not too warm) homemade chocolate sauce. Brightened the color with a little blanched spinach.