Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds before hand and separate my add-ins into labeled containers.
View this recipe now
This is a wonderful recipe. I've made it more than once with great results. I did not make the "add-ins", and it was fine w/o them.
Recipes, menus and entertaining ideas for all your holiday celebrations.
View All
© Taste of Home, 2009