Have one last bowl of cold, sweet ice cream before summer goes by, though the crisp air to come doesn't have to stop the fun. In a few weeks try it paired with a hot mug of coffee or topping a piece of pie fresh from the oven, this frosty treat makes a perfect perennial treat. No matter how you serve it, nothing beats sweet ice cream when it's homemade!

Its fresh, creamy flavor is just the beginning: Homemade ice cream can be as healthy or as decadent as you want it to be, as smooth or icy, rich or refreshing ? and the flavor possibilities are almost infinite. With a few simple variations on the basic recipe you can even make sherbet or frozen yogurt. Whether light or creamy, the real ingredients used in homemade ice cream produce a result that's far superior, taste- and health-wise, to store brands made with artificial flavors, colors, sweeteners and preservatives.

At its most basic, ice cream requires a dairy ingredient (such as milk, cream or half-and-half), a sweetener (honey, molasses, white or brown sugar), and a flavoring. Experiment with fruit, nuts, candy, coffee ? whatever suits your fancy!

To get started, try these recipes from Making Ice Cream & Frozen Yogurt by Maggie Oster:

Basic Vanilla Ice Cream

1 quart heavy cream (substitute light cream or half-and-half for a lower-calorie treat)
1 cup sugar (or 1/3 cup honey)
1 tbsp pure vanilla extract

Mix ingredients and pour into a shallow tray such as a cake pan. Place tray in freezer at the coldest setting or a deep freezer for 30-to-60 minutes, or until the mixture is mushy but not solid.