Ice Cream Making Guide

---

By Danielle DeSiato Kuhn

If you can dream it, you can make it in this little workhorse of an ice cream machine. It is the perfect blend of functionality, size, and price - small enough to store in a kitchen with even the tightest of space, yet it churns out perfectly creamy treats for a lot less money than self-freezing versions. Just don’t forget to put the freezer bowl into your freezer 24 hours before you want to churn - or better yet, just store it in there all summer long.

Before you can go freestyle with your own ice cream flavors, it helps to get a solid education in the art and science of ice cream making. This book provides the know-how along with all the recipes you’ll ever need, from classic to creative. And once you’ve explored ice creams, frozen yogurts, gelatos, sorbets and granitas, there are recipes for homemade sauces, mix-ins, and even cones. The possibilities are endless!

Some of the best ice cream recipes begin with a cooked custard base, and it’s important to have a pot with a thick enough bottom so that the mixture doesn’t heat up too quickly and overcook. The slightly out-turned lip of this Calphalon sauce pan makes pouring the custard base a no-mess affair.

The science behind smooth, creamy ice cream relies heavily on cooking the custard base to just the right temperature so the egg yolks thicken properly without overcooking. The Thermapen® is the perfect tool to ensure you hit the right temperature without any guesswork. It’s faster than a traditional thermometer, and that speed is necessary to prevent scrambled eggs and ruined custard. Plus, it doesn’t just take the guesswork out of ice cream making, but all of your protein-cooking and grilling tasks as well.

Even if you’re extremely fastidious about getting your ice cream base to just the right temperature, sometimes a few strands of egg coagulate in the mixture. It’s not the end of the world, but you don’t want those bits in your finished product. A quick pass through this fine-mesh strainer will ensure a super-smooth ice cream base.

This slick silicone spatula makes easy work of mixing and transferring ice cream custard bases. It’s heatproof, easy to clean, and comes in fun colors.

Whether your ice cream is super smooth or full of chunky mix-ins, this sturdy scoop will comfortably serve up all your ice cream dreams.

When you only want a scoop or two, these small bowls from Denby are the perfect size and shape. Serving homemade ice cream in special bowls elevates the experience and rewards the work put into making it.

Do you love making sundaes, or loading up your scoops with extra toppings? This Crate & Barrel classic gives a little extra room for all those goodies.

For kids, I love these subtly colorful and indestructible bowls from IKEA. They’re just the right size for a kiddie serving of ice cream, plus a few toppings.

Since most of my favorite ice cream recipes make about 1 quart of ice cream, I like these reusable quart containers for storing. They’re easy to clean and the lids seal tight to avoid freezer burn.

If you really get in to making ice cream and then don’t know what to do with all you’ve made, or just want a fun alternative, make milkshakes! Here’s my favorite book of milkshake recipes, from classics to inventive ones that will keep your ice cream game fresh all summer long.