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Ice Creams Beyond Vanilla




Source of Recipe


Austin American Statesman


Recipe Introduction


If you'd like to experiment with ice-cream flavors, these mixes are good starting points. Add your choice of crushed fruit, extracts or other ingredients.



These recipes all yield about 2 quarts of ice cream. They are from "The Complete Idiot's Guide to Homemade Ice Cream," by Dick Warren with Bobbi Dempsey.

BASIC MIX NO. 1: In a bowl, whisk together 1-1/4 cups granulated sugar, 3 cups heavy cream and 3 cups half-and-half until sugar is dissolved. Cover and refrigerate until cold (40 degrees).

BASIC MIX NO. 2: Beat 4 egg yolks and 1-3/4 cups granulated sugar until light and fluffy. Pour 2 cups half-and-half into a heavy saucepan, then stir in egg mixture. Cook over medium heat, stirring constantly, until mixture thickens (160 degrees). Transfer to a bowl. Stir in 2 cups heavy cream; mix well. Cover and refrigerate until cold (40 degrees).

BASIC MIX NO. 3: In a bowl, whisk together 3 cups heavy cream, 1 cup whole milk and 2 cups chilled sweetened condensed milk until well-blended. Cover and refrigerate until cold (40 degrees).