This recipe's makes a great base for multiple ice cream recipes. I made strawberry and "cherry cordial"(cherries and dark/semi sweet chocolate chips) using the base straight(as-is). * for any fruit mix-ins: Add sugar to fruit in a freezer bag; zip and squeeze the fruit and sugar together. Add the fruit mix-ins AFTER the ice cream is made. I do cook some of the cream ingredients and add egg to this recipe; while I know this is a "no-cook/no-egg" recipe, I wanted that creamy "Haagen-Daas" texture. I add 4 eggs, using yolks only first, then the whites. It worked beautifully for my pina colada ice cream. Some egg bits do cook in it; a sieve or strainer is best. Also handy is a 2-quart pitcher with multiple openings--great for chilling the mixture/custard before freezing. If you like custard-style, use the slotted opening when pouring the custard; that will get out any egg solids your sieve missed. Using this recipe straight or making it custard, this is my Master Ice Cream Base.

Reviewed On: May 26, 2008

This was great. I used evaporated milk and heavy cream with the regular milk when I tried it(low on milk at the time). Also added a dash of nutmeg to enhance the cream. Used olive oil in place of the butter for that authentic flavor. As I had no fresh garlic(and I'm not good at prepping it), I used garlic salt. A quick way to add vegetables to this dish is to boil them along with the pasta(used peas when I tried it). I added roasted chicken to the sauce: yum. The next time I use this recipe, I'm trying garlic powder--that will do a better job of replacing the minced garlic than the salt did for me. And I definitely recommend cream, but that's my personal preference.

Reviewed On: May 26, 2008