Basic Mixture for Milk-Based Ices

Preparation info

  • Makes about

    1½ pints

    Appears in

    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About

    Use this formula as the basis of the recipes for milk-based ices in the following section, adding flavoring to the mixture before freezing.


    • 2 cups whole milk
    • ¾ cup heavy whipping cream
    • 3 tablespoons


    Combine the milk, cream, and corn syrup in a saucepan. Combine the dry milk, sugar, and gelatin in a bowl and stir to mix. Add the dry ingredients to the milk mixture, whisking to prevent lumps. Place the saucepan over low heat and bring the mixture to a simmer, whisking occasionally.