* I have two other variations of this in my cook-book. The main difference is that they call for a different liquid. One uses 3/4 cup milk and 3/4 cup heavy cream. The second uses 1 1/2 cup heavy cream and 1/4 cup dry white wine. The water is probably cheaper and works better in the blender. If you decide to try the variations, I'd blend everything except the milk/cream and then just add that to the bag. ** For something fun, you can "magicify" this recipe by adding a cup of biscuit mix to the blender. When it bakes it will form a magic crust.