1. In a bowl, whisk the egg yolks with sugar until pale and thick. Set aside.
2. Using a heavy bottom sauce pan, combine milk and cream.  Cook over medium heat and stir every once in a while. Cook until tiny bubbles appear around the edges (do not boil).
3. Temper the egg yolks, by pouring half of the heated milk into the bowl and whisking vigorously and continuously. This is to prevent curdling.
4. Put back the egg-milk mixture into the sauce pan and continue cooking and stirring over low heat. You will know if your ice-cream base is ready when it is thick enough to coat the back of a spoon. If you run your finger across the spoon, the custard should not run. Strain through a fine wire mesh and let it cool down.
5. Add chosen flavour and mix well. Chill overnight.

Procedure for sweet corn flavor:

1. Using a sharp knife, carefully shave the kernels from the cob.  Place corn kernels and the cob with 2 cups of milk (see basic recipe) in a saucepan, and bring to a boil. Let cool.
2. Pour corn mixture in a blender and pulse for a few seconds. Put back in the sauce pot and simmer over medium heat for about 15-20 minutes. Strain and press the solids to get the “corn essence”. Discard the solids.
3. Follow steps 3-5 of the basic ice cream recipe. Proceed cooking this with cream and follow the same process. Add a few drops of yellow food coloring.

Procedure for avocado flavor:

1. Combine mashed avocado and sugar. Mix well and add to the ice cream base. Chill overnight.

Procedure for keso flavor:

1. Simply cut into small cubes and add into the ice cream base that has been strained and cooled down. Chill overnight.