Scrape mixture into a chilled bowl and beat with a rotary beater or electric mixer as rapidly as possible until smooth. Return mixture to the tray and freezer. Repeat the beating process when mixture is almost frozen solid. (If desired, add chopped nuts or liqueur here.)

Return mixture to tray. Cover with plastic wrap to prevent ice crystals from forming on top. Place in freezer until solid. Makes 1 1/2 quarts or about 6 servings.

Applesauce Raisin Spice Nut Ice Cream

To the Basic Vanilla recipe add:

1 1/2 cups applesauce
1/4 tsp each nutmeg, cinnamon and cloves, ground
1/2 cup raisins
3/4 cup pecans or walnuts

Soak raisins in enough water or brandy to cover until plump. Drain, chop and add with nuts to ice cream when it has become mushy (see Basic Vanilla instructions, above).


Find additional ice cream, sherbet and frozen yogurt recipes--plus ideas and instructions for dairy and natural sugar substitutions--in the Making Ice Cream and Frozen Yogurt e-handbook from Mother Earth News.

Share your homemade ice cream tips and recipes in the comments section below.