Three Of A Kind Ice Cream Recipes

This recipe is from "The Real Festivus" by Daniel O'Keefe. It is the author's grandmother's recipe. O'Keefe explained, "The tradition is to call this three of a kind, and to use three of each ingredient. But that makes a very big batch - it fills three old-type ice trays. Instead, I usually make batches of one or two of each ingredient. Freeze it in any kind of container that is freezable, probably plastic." I have yet to try this recipe; I'm putting it here for safekeeping :)

Provided by SeaChelle

Categories     Frozen Desserts

Time 10m

Yield 1 batch

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 5248.1, Fat 266.2, SaturatedFat 165, Cholesterol 978.2, Sodium 306.2, Carbohydrate 737.4, Fiber 10.2, Sugar 668.2, Protein 20.8

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.

Provided by Melissa Clark

Time 20m

Yield About 1 1/2 pints

Number Of Ingredients 6

• Ingredients