True white chocolate contains cocoa butter, while white baking chips often contain palm oil or other fat. To ensure an authentic chocolate texture, use premium-quality white chocolate, often found in the candy section of your supermarket.

This ice cream is best served right out of the machine while it's still soft and creamy. It's so rich, it doesn't even need a topping.

Pistachio and Rocky Road are Mark’s favorites. Don’t let the color of this fool you. The stuff that’s bright green has food dye added to it. This stuff is the real deal.

This recipe works best with creamy peanut butter. Reduced-fat or homemade peanut butter doesn't work as well. If you prefer your peanut butter ice cream chunky, simply add a handful of chopped nuts at the end. Or better yet, some chocolate peanut butter cups. Yes…that. ;)

Laced with the chewiness of toasted, shredded coconut, this ice cream is wonderful on its own or spread in a cooked pie shell and covered in meringue, then browned quickly under the broiler for a Baked Alaska Coconut Pie.

Although cinnamon is one of the most common spices, not all varieties of cinnamon are created equal. Cinnamon varies in taste and intensity, depending on how old it is and where it was grown. This recipe calls for 1 teaspoon of ground cinnamon, but you can adjust it up or down to suit your own taste and the strength of the cinnamon you have on hand.

Pure and simple chocolate ice cream, this classic recipe speaks for itself.