Homemade Ice Cream

Nothing beats the heat quite like a scoop of ice cream -- actually, make that homemade ice cream.
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homemade icecream

Freeze mix-ins separately while the base is churning. This way, they won't melt in the ice cream when folded in.

Flavor your custard with aromatics like fresh ginger or coffee beans. Steep the ingredients in the hot cream base for 15 minutes before straining.

Reduce fat by using more milk and less cream.

Avoid rock-hard fruit chunks by cooking the fruit first: Roast in the oven or stew on the stovetop before adding it to the base.

Toast chopped nuts before folding into the churned ice cream, to maximize flavor.

Use a serrated knife to chop chocolate into shards for mix-ins. (Try your favorite candy bar!)

 
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