Q&A for How to Make Italian Ice

The recipe suggests that you blend the two, but you could pour it on top if you'd prefer.

The Italian ice will be creamy, sort of resembling the texture of ice cream.

Yes, both methods will result in making Italian ice but take a different approach.

Yes. You can add whatever extract you would like, but you should taste it by doing just a little first before making an entire batch.

You could add a vanilla flavoring syrup that you can buy at a local grocery store to give the ice a vanilla flavor. Unfortunately, vanilla extract will not work. You may be able to try to make your own vanilla flavoring syrup if you cannot find it at a store.

Yes, of course! Mango nectar would make delicious Italian ice.

No, but it will stay frozen which is what you should be aiming for.

Yes, but your Italian ice may freeze a bit harder than you'd like it to.

It could, as the material has to be able to handle the temperature change and has to be appropriate to have ice scratched off it. Some glass pans are sensitive to rapid temperature changes and susceptible to cracking.

Usually Italian Ice can be frozen for quite a long time, considering the packs you can get at the store that stay good for like a year. Homemade may have a tighter time constraint, but it should stay good for a decent amount of time.

Sure! Personally, I would use the grape flavor.

Sure. Maple syrup has added sugar in it, so you can use that as your base instead of honey or sugar.