How make to make ice cream

How to make ice cream

How to make ice cream

There is little more tempting than a bowl (or cone) of glorious ice cream, especially when you have made it yourself. Making ice cream isn’t as difficult as it seems, with the most traditional recipes using a custard base. Other methods can be used to make ice creams of different textures and flavours but the fundamental principles usually remain the same.

This is a basic vanilla ice cream recipe but see below for lots of variations.

Ingredients

Method

Variations

Depending on personal preference the ratio of cream to milk can be adjusted, the more cream the richer and fattier the ice cream will be.

The list of flavours for ice cream is pretty much endless, from chocolate to strawberry, lemon to avocado. Anything can be melted into the milk and cream mix, such as the dulce de leche in James Sommerin’s Condensed milk ice cream or the liquorice compound in Christoffer Hruskova’s recipe.

Ice creams that are flavoured with herbs such as lemon thyme, woody spices like cassia or other aromatics like hay may require a longer infusion time and the mixture will usually need to be strained through a fine sieve before churning.

Some flavourings are incorporated into the ice cream after the ice cream has started churning – this is an ideal method for when you are looking to leave intact ‘chunks’ of an ingredient in the final ice cream. Galton Blackiston adds small pieces of Christmas pudding to his ice cream at the end of churning while Anna Hansen breaks up heavenly lumps of honeycomb to add to her Hokey pokey ice cream. Rippled ice creams are created by adding a purée to the ice cream towards the end of its churning time.

Many chefs use a combination of sugar and glucose to make ice cream, such as in Kevin Mangeolles’ Earl Grey tea recipe.

How to Make Ice Cream at Home

Once you learn the basics, you can turn out your own small-batch artisanal frozen desserts (you could totally call it that) in any flavor imaginable. Get ready, here’s how to make ice cream at home.

Types of Ice Cream

Homemade ice cream comes in two basic styles: Custard-style (also called French) and Philadelphia-style (also called New York or American).

How to Make Custard-Style (French) Ice Cream

Get the recipe for a classic cooked custard Ice Cream Base.

What Do You Need to Make Homemade Ice Cream?

Ingredients

Equipment

Directions

1. In a medium bowl, whisk together the egg yolks and half of the sugar. Set aside.

2. In a medium saucepan, stir together the cream, half-and-half, salt, and remaining sugar. Heat the mixture over medium-high heat, stirring often, until it comes to a simmer, then reduce heat to medium.

3. Add about 1/2 cup of the cream mixture to the egg mixture while whisking constantly (this helps prevent the eggs from cooking). Repeat with another 1/2 cup of the cream mixture.

4. Using a heatproof spatula, stir the cream mixture in the saucepan constantly as you pour the egg mixture into the pan.

5. Cook, stirring constantly, until thickened and mixture coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.

6. Strain the mixture through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Set the bowl in an ice bath and stir the base occasionally until it’s cooled to room temperature. Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate at least 2 to 4 hours or overnight before churning, either in an ice cream machine or by hand (see below for tips on how to churn ice cream).

VIDEO: See how to make Maple Ice Cream

This creamy maple-sweetened ice cream tastes like it came straight from the sugar house. It’s a simple custard-style ice cream recipe that just replaces refined sugar with maple syrup for a just-sweet-enough maple-y treat. Feel free to dress it up with mix-ins or toppings or just enjoy it plain.

Top-rated French custard-style ice cream recipes to try:

How to Make Philadelphia-Style Ice Cream

Philadelphia-style ice cream contains no egg yolks and does not require cooking. It’s based purely on cream and sugar. You simply mix the ingredients in your recipe, chill, and churn in an ice cream machine or by hand. Tip: Chill the ice cream mixture for 1 to 2 hours before churning.

Top-rated Philadelphia-style ice cream recipes to try:

How to Churn, Ripen, and Store Ice Cream

You can churn, ripen, and store French custard- or Philadelphia-style ice cream recipes using the same method.

Churning: Churning (by hand or in a machine) prevents large ice crystals from forming in the ice cream and produces the smooth texture that makes ice cream feel so rich and luxurious when you eat it. Ice cream churned in a machine will generally have more air whipped into the mixture than hand-churning can achieve.

Ripening: Freshly churned ice cream will have the loose consistency of soft serve ice cream. To get a more scoopable texture, you’ll want to «ripen» the ice cream by storing it in the freezer for several hours or overnight. Your patience will be rewarded. Tip: To keep your ice cream from becoming super-hard as it ripens in the freezer, make sure both the ice cream maker and the mixture are kept ice cold as you’re making the ice cream.

Storing: To store leftover ice cream in the freezer, place it in an airtight container with a layer of plastic wrap pressed onto the surface to prevent it from absorbing odors or forming ice crystals.

Adding Flavors to Homemade Ice Cream

Popular add-ins include ripe summer fruits, chocolate, and toasted nuts. Other good choices? Vanilla beans, lavender, green tea, fresh peppermint, and candied ginger.

How to Make Easy No-Churn Homemade Ice Cream

No ice cream maker? No problem! This simple 3-ingredient homemade ice cream base is the easiest way to make creamy ice cream that isn’t icy, and, it’s made even better with 10 favorite flavor mix-in ideas to make this recipe your own.

Easy Homemade Ice Cream

Really good, totally indulgent, creamy ice creams can be time consuming at best (don’t forget to freeze that ice cream maker bowl first!) and temperamental at worst (why did my custard base turn into scrambled eggs?). Taking on the task of making your own homemade ice cream can sometimes be enough to throw in the towel and send you to the street corner with the kids to wait for the ice cream man to drive by.

But there’s a way to avoid all of that and still get your licks in. It only takes a hand mixer, a couple of bowls, and three ingredients to make.

Say hello to one of my favorite kitchen hacks, this recipe for homemade, no-churn ice cream.

What Does No-Churn Mean?

No-churn ice cream means there’s no need for an ice cream machine to make creamy ice cream that’s creamy, homemade vanilla ice cream that’s ready to lick in just a few hours. Most homemade ice creams start with an egg custard base that is cooked and tended to with the same care as your first born child. This one doesn’t.

This no-churn ice cream recipe takes just 3 ingredients folded into one another to make the ice cream base.

What’s in This No-Churn Ice Cream?

Martha Stewart may be the one most popularly credited for this recipe but like many family favorites, the beauty is in how you make it your own.

The homemade ice cream ingredients needed for this recipe are simple:

This no-churn ice cream base is for vanilla ice cream, but there are so many ways to doctor it up to create various flavor combos. Keep reading to see my suggestions!

How to Make Homemade Ice Cream Without a Machine

To make homemade ice cream without a machine, simply whip the cream until stiff peaks form. Fold the whipped cream into the sweetened condensed milk and vanilla extract.

Add flavor mix ins. At this stage, you can fold in any desired flavorings or mix-ins.

Once you’ve made your base, you’ll need containers for freezing. You can use an 8×5-inch bread loaf pan for your container ( this one is cool because it has a lid) but know that a metal container will freeze the ice cream faster and better than a glass pan. If you will be making ice cream often, consider investing in an insulated ice cream tub or container, or, I like using paper containers with lids for on-the-go individual servings.

Freeze, then serve! To serve, allow the ice cream to sit for a few minutes at room temperature, wet an ice cream scoop and spoon into dishes, scoop onto cones, or eat straight from the container like I typically do.

This style of ice cream will melt a little quicker than usual custard based ice creams, but that’s okay! More incentive to lick it up fast!

We Scream for Flavored Ice Cream

I like to make the homemade ice cream base and then let everyone’s individual taste buds take over to invent their own favorite flavor. Plus, if you’re looking to create a DIY ice cream bar that doesn’t take forever to create, this recipe will be the secret to your success.

Here are some of my favorite flavor combos that I hope will inspire you to create your own faves too:

Can I Make Dairy-Free No-Churn Ice Cream?

Possibly, but I’ve only made this homemade vanilla ice cream recipe as written so I can’t say for sure how to make this a dairy-free recipe.

How Long Does Homemade Ice Cream Last?

This homemade no-churn ice cream will last for months in the freezer. Keep the container tightly sealed to ward off freezer burn.

Tips for Making No-Churn Ice Cream

Get the right ingredients. Because this homemade ice cream recipe requires so few ingredients, it’s important that you buy exactly what’s listed in the recipe card below. Don’t try to substitute lower fat or lower sugar alternatives otherwise your ice cream won’t turn out right.

If adding additional extracts — like almond or mint — to the vanilla ice cream base, be sure to add only a little bit at a time. Vanilla extract is tough to overdo, but other extracts are much more potent.

Lastly, be sure to chop up your mix-ins. Larger nuts, chocolate chips, M&M’s, and such become rock hard when frozen, so it helps if they’re chopped up first.

More Ice Cream Treats You’ll Love

If you make this recipe, please let me know! Leave a star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

How to
Make Ice Cream

A guide by Melissa Clark

Without ice cream, summer wouldn’t be nearly as sweet, and nothing compares to the homemade kind. Not only is it better tasting and textured, it’s also endlessly customizable. You can control the flavors and sugar content, swap in nut milks, increase the number of eggs or lose them altogether. And best of all, it’s not that difficult to make. We’ll walk through four essential base recipes, prime for customization — custard, Philadelphia-style, nondairy and no-churn — and look at flavorings, mix-ins and toppings, to elevate how you make a summer favorite.

Equipment

For custard bases, you will need a medium saucepan, preferably a heavy-duty one to keep the custard’s temperature even, without any egg-curdling hot spots.

A fine mesh strainer or sieve will help you strain any coagulated egg bits from custard bases, and a heatproof rubber spatula is great for stirring the bases, and for scraping them out of the pot.

If you plan to make no-churn ice cream, you will need an electric mixer or immersion blender for beating air into the base, and a food processor or blender for whipping the frozen custard into fluffy ice cream.

And, while you don’t need an ice cream maker, it does yield the best results.

Wirecutter, a product recommendation site owned by The New York Times Company, has guides for picking the best ice cream makers, immersion blenders and food processors.

Buying an Ice Cream Maker

Ice cream makers turn a liquid base into the light, creamy treat we all know and love by churning air into it as it freezes. A paddle pulls the mixture away from the machine’s cold sides, breaking up ice crystals along the way. Several models yield results, though some do a better job than others. Depending on your needs, you may look to a self-refrigerating model, one that relies on a freezer bowl or one that uses ice and rock salt.

A freezer-bowl attachment for a stand mixer.

Self-Refrigerating (Compressor) Models

This style is the easiest option for making ice cream. You don’t need to prefreeze a bowl or add any rock salt or ice: Just turn on the compressor, and it will do the rest. It also churns the smoothest, silkiest ice cream — even if you’re using a low-fat base.

Size and price are the downsides here. Compressor machines are bigger than many microwave ovens and about five times as heavy. Many models need to be set on the counter, undisturbed, for at least 12 hours before use. Otherwise, you risk disturbing the coolant in the machine. They are also too heavy to move around much: You will need to give them a more-or-less permanent place in the your kitchen, at least during ice cream season. And, in terms of price, reliable brands cost upward of several hundred dollars.

Good for: Dedicated ice-cream makers. Enthusiastic home cooks.

Not good for: People on a budget.

Freezer-Bowl Models

These models require a good amount of planning and freezer space. They feature a pre-frozen bowl that works in conjunction with a motorized base. (KitchenAid makes a version of the bowl, above, to be paired with its stand mixer.) But, the bowl requires at least a day in the freezer, making them less than ideal for spontaneous cravings, unless, of course, you can keep the bowl in your freezer full time. Over all, these machines work reasonably well and aren’t too expensive. But the ice cream churned in them won’t ever be as smooth as what you’d make in a self-refrigerating unit because they cannot maintain as cold a temperature. Once you start churning on your counter, the bowl begins losing its chill.

Good for: People in small spaces. People on a budget.

Not good for: Frequent ice cream makers. People with overstuffed freezers.

Ice and Rock Salt Models

These often-sloppy models are best used outside. Some old-fashioned, hand-cranked machines rely on rock salt, ice and water, which can be an arm-fatiguing endeavor. There are electric versions of these contraptions, but they are no less messy.

Good for: When you need a lot of ice cream. (These machines can hold six quarts, as opposed to the one to two quarts most others hold.) Old-fashioned fun.

Not good for: Those who hate a mess. People with tired arms, if considering the hand-cranked models.

Our Four Master Base Recipes

Ice cream starts with a base. Consider it a blank canvas made from any combination of cream, milk, sugar and, often, eggs, ready to be flavored or studded with mix-ins. These days, there are plenty of options whether you consume dairy or hate the thought of it, have an ice cream maker or don’t. Here are four styles — custard, Philadelphia-style, nondairy and no-churn — plus recipes for each.

Custard

Sometimes called French-style, this base includes eggs, making it, by definition, a custard. Some particularly thick custards will use only heavy cream as the dairy element, but most classic recipes call for a combination of whole milk and heavy cream to balance the richness of the egg yolks. The eggs act as emulsifiers, giving this style a velvety feel and warding off ice crystals. And you can adjust the amount of egg to suit your taste: Less will result in a lighter base, more will make it luscious and very creamy. A classic ratio is 2 egg yolks for every cup of dairy.

First, you’ll need to temper the base: Heat the cream-milk mixture in a saucepan over medium heat until it is hot enough to melt the sugar, but not at the point of boiling. Once it’s there, add a small amount of the mixture to the beaten yolks, whisking them constantly as you pour. This raises their temperature, making them less likely to curdle when added to the hot dairy. Pour the warmed yolks into the dairy mixture and stir over low heat, paying attention to the bottom and sides of the pot, which are often hotter than the center and more likely to overheat.

Use a wooden spoon or a heatproof spatula to stir the custard as it thickens, but don’t use a whisk. Whisking holds the risk of beating too much air into your custard. If that happens, the mixture will become too frothy, and you won’t be able to tell when it has thickened. The froth also interferes with a slow, steady cooking.

The custard is ready when it’s thick enough to coat the spoon you’re using. (You’ll want to use a wooden or regular spoon: It’s more dependable, especially if your spatula is nonstick, which may let the custard run right off.) The custard should leave a visible stripe when you run your finger through it, and the mixture should reach 170 degrees on an instant-read thermometer. When it has thickened, immediately strain the custard through a fine mesh sieve to remove any bits that might have curdled.

Philadelphia-Style (Eggless)

An eggless base, often referred to as Philadelphia-style or American-style ice cream, lacks the added fat of egg yolks, making it lighter than a custard. Their absence makes the base easier to prepare, and, without the eggy heaviness, lets any added flavorings shine through.

But there is a downside to leaving out the yolks: This style can freeze rock solid and develop ice crystals. To improve the texture, many recipes call for adding liquid sugar and a small amount of alcohol, both of which deter ice crystals and help keep the ice cream from freezing into something unscoopable.

Nondairy

Making ice cream without traditional dairy is tricky because of the fat content and flavor of alternative milks. Almond milk, which has the mildest flavor of all nut milks, doesn’t have enough fat to make an ice cream truly creamy. Coconut cream has a wonderfully high fat content, but using it alone will lend an obvious coconut flavor.

This all-purpose base uses a formula that is part coconut cream and part cashew or hemp milk. Both milks are relatively mild and high in fat, and both blend well into an ice cream base. Of the two, hemp milk, which has a slightly higher fat content, is preferable, though it can be hard to find. Feel free to use either in our recipe.

When shopping for coconut cream, which is generally sold in cans, note that it is higher in fat than coconut milk. If you can’t find it, substitute full-fat coconut milk (but not low-fat coconut milk). Never use coconut nondairy creamers, which are full of additives that can muddy the flavor.

No-Churn Ice Cream

For smooth, creamy no-churn ice cream, this is our method of choice: Whip the mixture over an ice bath until thick, about five minutes, then spoon it into ice-cube trays. Once frozen, the ice cubes will be processed in a blender with milk, creating a creamy soft-serve-style ice cream. This is best served right out of the blender, but, if you want to make it ahead of time, freeze it in a sealed container, then take it out of the freezer 20 minutes before serving.

If you don’t have a blender, or ice-cube trays, there are still paths to smooth, satisfying soft serve:

Bag-in-a-bag method: Fill a large freezer bag with ice and ¼ cup rock salt. (If you don’t have rock salt, you can use ¾ cup of kosher salt.) Fill a smaller freezer bag with 1 cup of the chilled custard, leaving no excess air. Place the sealed custard bag inside the bag of ice, and seal. Shake gently until the custard begins to harden. You can check on it as you go: You want it to start coming together, but not freeze solid. Carefully transfer the custard bag to the freezer, or into a sealed container and then into the freezer. Freeze until firm. To avoid a leaking mess, consider double-bagging everything, and don’t shake too vigorously.

Freeze-and-stir method: Choose a deep baking dish, and place it in a roomy freezer. (A metal cake or loaf pan works nicely: The more surface area, the faster the ice cream will freeze.) Fill the dish with your base. Let freeze, uncovered for 30 to 45 minutes, depending on how deep the mixture is. As it starts to freeze near the edges, use a whisk to beat it vigorously. You want to break up as many ice crystals as you can. Then smooth it out, and return it to the freezer. Continue this process, stirring vigorously every 20 to 30 minutes, for another two or three hours. Once it has frozen, transfer it to a sealed container.

Flavoring the Base

No base is complete without a well-considered flavoring. Do you want to keep it simple with a crisp, clean vanilla, or a rich chocolate? Or do you want to experiment, finding new favorites like butterscotch bourbon, or a zesty lime variety? We’ve developed 16 flavorings, for each of the four bases. Try them, and once you’ve become an old hand, experiment with creating your own.

Vanilla, Green Tea & Coffee

All Bases: If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods. For coffee ice cream, add ½ cup whole coffee beans ground coarsely in a grinder or food processor. For green tea, add ¼ cup green tea leaves to the cold cream and milk mixture. Steep off the heat for 30 minutes before straining. Chill, or freeze, if making the no-churn version.

Mint or Basil

Custard: In a food processor, pulse together 1 cup clean and dry mint or basil leaves with ⅔ cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.

Philadelphia-Style and No-Churn: In a food processor, pulse together 1 cup of clean and dry mint or basil leaves with ½ cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Steep off the heat for 30 minutes before straining. Chill, or freeze, if making no-churn version.

Nondairy: In a blender, combine 1 cup clean and dry mint or basil leaves with coconut cream and hemp milk. Use herb cream and milk to make the base; let steep for 30 minutes off the heat before straining. Chill.

Cinnamon

Custard: Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) in a food processor. Add ⅔ cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Steep off the heat for 30 minutes before straining. Chill.

Philadelphia-Style, Nondairy and No-Churn: Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add ½ cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Steep off the heat for 30 minutes before straining. Chill, or freeze, if making the no-churn version.

Lemon or Lime

Custard: In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill.

Philadelphia-Style: In a food processor, pulse together the zest of 3 lemons or limes with ½ cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Steep off the heat for 30 minutes before straining, and stir in the juice of 1 lemon or lime. Chill.

Nondairy: In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill.

No-Churn: In a food processor, pulse together zest of 3 lemons or limes with 1/2 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining; freeze. When pulsing cubes; pulse in juice of 1 lemon or lime, and 2 tablespoon milk.

Strawberry or Raspberry

Custard and Philadelphia-Style: Make the base without the milk. In a blender, purée 1 pound berries, 3 tablespoons sugar, ½ teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. The purée should be on the sweet side, with some underlying tartness. Stir into the base before chilling. Strain before churning if using raspberries.

Nondairy: Make the base with only 1 cup hemp or cashew milk. In a blender, purée 1 pound strawberries with 2 to 3 tablespoons sugar, depending on their sweetness. (Taste and add more sugar or ½ teaspoon lemon juice, if necessary.) Stir into the base before chilling. Strain before churning if using raspberries.

No-Churn: Make the base with only 2⅓ cups of cream. In a blender, purée 1 pound berries, 3 tablespoon sugar and ½ teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon, if necessary. The purée should be on the sweet side, with some underlying tartness. Strain if using raspberries. Reserve ⅓ cup purée, stir the rest into the base before freezing. When pulsing cubes, use the reserved purée instead of milk.

Peach or Apricot

Custard: Pit and dice 1 ½ pounds peaches or apricots (no need to peel them). In a medium pot over medium heat, gently simmer fruit with ¼ cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without the milk. Stir ½ cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract, if desired. Chill.

Philadelphia-Style: Pit and dice 1 ½ pounds peaches or apricots (no need to peel them). In a medium pot over medium heat, gently simmer fruit with ¼ cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without the milk. Stir the purée into warm base, along with ½ cup crème fraîche and a few drops almond extract, if desired. Chill.

Nondairy: Pit and dice 1 ½ pounds peaches or apricots (no need to peel them). In a medium pot, simmer fruit with ¼ cup sugar until tender, about 10 minutes. Purée in a food processor or blender. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée and a few drops of almond extract, if desired. Chill.

No-Churn: Pit and dice 1 ½ pounds peaches or apricots (no need to peel them). In a medium pot over medium heat, gently simmer fruit with ¼ cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base with only 2 cups of cream. Reserve ⅓ cup purée; stir the rest into warm, strained base, along with ½ cup crème fraîche and a few drops almond extract, if desired. When pulsing cubes, use reserved purée instead of milk.

Cherry

Custard: In a saucepan over medium heat, simmer 3 cups pitted cherries (from about 1 pound) with two to three tablespoons sugar (to taste) until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without the milk. Stir ½ cup buttermilk and the cherry purée into the warm, strained base. Add a few drops kirsch, if desired. Chill.

Philadelphia-Style: In a medium pot over medium heat, simmer 3 cups pitted cherries (from about 1 pound) with two to three tablespoons sugar (to taste) until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without the milk. Stir the purée into the warm base, along with ½ cup crème fraîche and a few drops kirsch, if desired. Chill.

Nondairy: In a medium pot, simmer 3 cups pitted cherries (from about 1 pound) with 2 to 3 tablespoons sugar (to taste) cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée and a few drops of kirsch, if desired. Chill.

No-Churn: In a medium pot over medium heat, simmer 3 cups pitted cherries (from about 1 pound) with two to three tablespoons sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base with 2 cups cream. Reserve ⅓ cup purée; stir the rest into warm, strained base, along with ½ cup crème fraîche and a few drops kirsch, if desired. When pulsing cubes, use reserved purée instead of milk.

Banana

Custard: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without the milk. Stir ½ cup buttermilk and the fruit purée into the warm, strained base. Add a few drops of vanilla extract, if desired. Chill.

Philadelphia-Style: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without the milk. Stir purée into warm base, along with ½ cup crème fraîche. Chill.

Nondairy: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 tablespoon lemon juice and a pinch of salt until smooth. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée. Chill as directed.

No-Churn: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base with 2 cups cream. Reserve ⅓ cup purée; stir the rest into warm, strained base, along with ½ cup crème fraîche. When pulsing cubes, use reserved purée instead of milk.

Chocolate

Custard: In a saucepan, bring ¾ cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make the base using 1½ cups milk, ¾ cups sugar and no cream. Stir chocolate mixture, ¾ cup crème fraîche or sour cream and 1 teaspoon vanilla extract into the base. Strain and chill.

Philadelphia-Style: In a small pot, bring ¾ cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make the base using ¾ cup cream and ¾ cup milk, ½ cup corn syrup, ⅓ cup sugar. Stir chocolate mixture, ¾ cup crème fraîche or sour cream and 1 teaspoon vanilla extract into the base. Strain and chill.

Nondairy: Make the base with 1 cup coconut cream, 1½ cups hemp or cashew milk and 3 tablespoons Dutch-process cocoa powder; pour hot base over ⅔ cup (80 grams) chopped chocolate. Stir until smooth, then blend if necessary to remove clumps. Chill.

No-Churn: In a small pot, bring ¾ cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 cup cream, ½ cup milk and ⅔ cup sugar. Stir chocolate mixture, ¾ cup crème fraîche or sour cream and 1 teaspoon vanilla extract into base. Freeze.

Chocolate Hazelnut

Custard: Make the base with 2 cups milk, 1 cup cream and ¼ cup sugar. Whisk 1 cup chocolate hazelnut spread, such as Nutella, and 1 teaspoon vanilla extract into warm, strained base. Chill.

Philadelphia-Style: Make the base with 2½ cups milk, 1½ cups cream and 2 tablespoons corn syrup. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm base. Chill.

Nondairy: Make base, reducing coconut cream to 1 cup and corn syrup to 3 tablespoons. While simmering, whisk in 1 cup vegan chocolate hazelnut spread (such as Justin’s) until smooth. Chill.

No-Churn: Make the base with 2½ cups cream, ½ cup milk and ⅓ cup sugar. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm, strained base. Freeze.

Salted Caramel

Custard: In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using ½ cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Sprinkle ¼ teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning.

Philadelphia-Style: In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using ¼ cup sugar and ¼ cup corn syrup. Sprinkle ¼ teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning.

Nondairy: In a medium pot, melt ¾ cup sugar with 3 tablespoons water, swirling pot frequently, until sugar turns mahogany brown in color. Continue making base in the same pot, omitting sugar and salt. Make sure caramel melts and cream mixture is completely smooth. Sprinkle ½ teaspoon flaky sea salt (such as Maldon) into base during last 2 minutes of churning.

No-Churn: In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using ⅓ cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Freeze. After pulsing cubes, stir in ¼ teaspoon flaky sea salt (such as Maldon).

Butterscotch Bourbon

Custard: Make the salted caramel variation using ½ cup sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt.

Philadelphia-Style: In a medium pot over medium heat, melt ½ cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns reddish brown in color. Continue making base in the same pot, using ¼ cup sugar and ¼ cup corn syrup. Stir in 1 tablespoon of bourbon before chilling.

Nondairy: Make the salted caramel variation using ½ cup sugar for the caramel and not letting it get too dark in color. (It should be reddish brown rather than dark mahogany brown.) Stir 1 tablespoon bourbon into base before chilling. Omit the vodka and flaky sea salt.

No-Churn: In a medium pot over medium heat, melt ½ cup sugar with 3 tablespoons water, swirling the pan often, until sugar turns reddish brown. Continue making base in the same pot, using ⅓ cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Stir in 1 tablespoon bourbon; freeze.

Almond

Custard: In a medium pot over medium heat, cook ½ cup sliced almonds with 2 tablespoons sugar until deep golden and caramelized, about 10 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup sliced almonds until deep golden, 5 minutes. Proceed with base recipe in the same pot, using 1½ cups cream and 1½ cups milk; let the mixture steep off the heat for 1 hour before straining (press down hard on the solids). Add ¼ teaspoon almond extract to base before chilling. Break reserved nuts into pieces, and add to the base during last 2 minutes of churning.

Philadelphia-Style, No-Churn and Nondairy: In a medium pot over medium heat, cook ½ cup sliced almonds with 2 tablespoons sugar (add a pinch of salt, if making nondairy version) until deep golden and caramelized, about 10 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup sliced almonds until deep golden, 5 minutes. Proceed with base recipe in the same pot; let the mixture steep off the heat for 1 hour before straining (press down hard on the solids). Add ¼ teaspoon almond extract to base before chilling. Break reserved nuts into pieces, and add to the base during last 2 minutes of churning.

Pistachio or Hazelnut

Custard: Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup unsweetened pistachio paste and ¼ teaspoon almond extract into warm, strained base. Chill.

Philadelphia-Style: Make the base using 2½ cups milk and 1½ cup cream. Whisk 1 cup unsweetened pistachio or hazelnut paste and ¼ teaspoon almond extract into warm base. Chill.

Nondairy: Make base using 1 cup coconut cream. Whisk in 1 cup unsweetened pistachio paste and ¼ teaspoon almond extract; chill.

No-Churn: Make the base using 2 cups cream and 1 cup milk. Whisk 1 cup unsweetened pistachio paste and ¼ teaspoon almond extract into warm, strained base. Freeze.

Peanut Butter

Custard: Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup natural smooth peanut butter and ½ teaspoon vanilla extract into warm base. Chill.

Philadelphia-Style: Make the base using 2½ cups milk, and 1½ cups cream. Whisk 1 cup natural smooth peanut butter and ½ teaspoon vanilla extract into warm base. Chill.

Nondairy: Make base using 1 cup coconut cream. Whisk in 1 cup natural smooth peanut butter; chill.

No-Churn: Make the base using 2 cups cream and 1 cup milk. Whisk 1 cup natural smooth peanut butter and ½ teaspoon vanilla extract into warm, strained base. Freeze.

Coconut

Custard: In a medium pot, toast ½ cup sweetened shredded coconut until deep golden, 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deep golden, 5 minutes. Proceed with the base recipe in the same pot, using 1 cup cream, 1 cup milk and 1 cup coconut milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning.

Philadelphia-Style: In a medium pot, toast ½ cup sweetened shredded coconut until deep golden, 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deep golden, 5 minutes. Proceed with the base recipe in the same pot, using 2 cups cream, 1 cup milk and 1 cup coconut milk or cream. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning.

Nondairy: In a medium pot, toast ½ cup sweetened shredded coconut until deep golden, about 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deep golden, 5 minutes. Make base recipe in the same pot, using 2 14.5-ounce cans of coconut milk instead of cream and hemp milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids); stir in a few drops of coconut extract. Add reserved coconut to base during the last 2 minutes of churning.

No-Churn: In a medium pot, toast ½ cup sweetened shredded coconut until deep golden, 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deep golden, 5 minutes. Proceed with the base recipe in the same pot, using 2 cups cream and 1 cup coconut milk or cream. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). After processing cubes, fold in reserved coconut.

Using Different Sweeteners

Your ice cream’s sweetness — and what’s used to achieve it — is yet another variable. Don’t feel limited to using granulated sugar alone. Brown sugar, maple syrup and honey are just a few of the sweeteners you can use to taste, and just another way to make your ice cream base your own. There’s no right or wrong way here, so feel free to experiment.

Clockwise from center, light brown sugar, maple syrup, honey, coconut palm sugar and granulated sugar.

There are two ways to sweeten your ice cream: solid and liquid sugar. Solid sugars — granulated, brown and maple — are more prone to crystallization. They must be dissolved into the liquid mixture before churning. Liquid sugars — like corn syrup, trimoline, honey, agave, maple syrup and molasses — help prevent crystallization. For the best texture, many recipes call for combining granulated sugar, which has the cleanest-tasting sweetness, with a liquid sugar — especially when eggs aren’t used in the base.

Adding sugar to your ice cream base is all about taste. How sweet do you like it? Once you’ve hit the perfect sweetness, go a bit further. You’ll want to make the base slightly sweeter because freezing will dull its sweetness. Keep in mind that the amount of each sweetener needed will vary. For example, honey or agave are far sweeter than corn syrup, so where you would use ½ cup of corn syrup, you would need only ⅓ cup honey or agave. Whatever the recipe, add sugar tentatively, tasting as you go.

Solid Sugars

Granulated sugar: The most neutral sweetener, with a pure, clean flavor that lets other flavors shine.

Brown sugar: Different brown sugars will add a mineral, molasses flavor. Light brown, dark brown, demerara, turbinado and muscovado all have slightly different tastes.

Maple sugar: This will lend a maple flavor to your ice cream, but, unlike maple syrup, it must first be dissolved into hot liquid. It carries a similar level of sweetness to light brown sugar and can be used interchangeably.

Liquid Sugars

Corn syrup: This has a relatively neutral flavor that is less sweet than sugar, with a very slight metallic taste. It’s what you’ll need for most ice cream recipes, though the dark variety can be used in chocolate ice creams.

Trimoline: This liquid sugar is made from sugar beets and/or sugar cane, and is sweeter and more cleanly flavored than corn syrup. It’s worth seeking out if you want to take your eggless ice creams to the next level. Use a little less if substituting it for corn syrup in a recipe.

Honey: Sweeter than corn syrup, honey has a pronounced, floral complexity. Use it only when you want the intensity of its flavor. It goes well with ice creams infused with herbs, vanilla, nuts, bourbon, rum and spices.

Agave: Similar to honey in its degree of sweetness, it has a more caramelized flavor with a slight tangy bitterness. It goes well with banana, peanut butter and other nut pastes, and spices.

Maple syrup: This, too, will lend a maple flavor to your ice cream, which is especially nice when making ice cream with toasted nuts or spices. To make maple ice cream, some professionals advise reducing the syrup to concentrate its flavor. Bring it to a simmer over medium heat and let it cook down by a third. Let cool and use it to taste instead of regular maple syrup.

Molasses: A thick sweetener with a deep, earthy, mineral flavor that can also be slightly bitter. It pairs well with ginger (think gingerbread). Use this sparingly, in combination with milder sweeteners.

Mix-Ins (and Toppings)

Mixing nuts, candy and other goodies into your ice cream more evenly distributes them than just putting them on top. Add ½ cup to 1 cup during the last minute of churning. Just about any of these items could also be used as a topping, but isn’t a mix-in just more fun?

You can add raw, toasted or candied nuts to your ice cream: Just be sure to chop them a bit before adding. Coconut flakes or thinly sliced nuts also work well. Almonds, cashews, peanuts, pecans, pistachios and walnuts are all classics. Walnuts offer the softest texture and taste great toasted. It’s all right to use salted nuts, but remember that those will salt your ice cream.

Chunks of chocolate are wonderful in most flavors of ice cream. You can incorporate chunks, chips or, better yet, mini chips. It all depends on how much texture you like. Another option is shaved chocolate, which you can make by running a chocolate bar over a grater. And you need not stick to bittersweet: Look for butterscotch or white chocolate as well.

For the sweet-toothed, candy takes ice cream to another level. Classic ice-cream candies include chopped peanut butter cups, Heath bar bits, toffee bits, chopped peppermint patties, malted milk balls, mini marshmallows. Small pieces of cookie dough are also great, but it’s safest to use an eggless dough.

Anything from chocolate fudge sauce to marshmallow fluff to dulce de leche to strawberry jam can be swirled into your ice cream with a spatula after churning. Don’t overmix. You want the swirl in sauce to remain distinct from the base, giving you appealing veins of gooey richness amid the cream.

How to make ice cream

less than 10 mins

Home-made ice cream is surprisingly easy, and tastes totally delicious with creamy vanilla flavours.

less than 10 mins

Ingredients

Method

Make sure that you have plenty of room spare in the freezer. First, separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)

Add the sugar to the egg yolks and whisk until pale and thick.

Add the cornflour (if using) and whisk well to incorporate into the egg yolks.

Put the cream and milk into a medium saucepan.

Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the cream and milk.

Heat the cream and milk until just below boiling. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go.

Sieve the custard into a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.

Tip the custard into a large, shallow, freezer-proof container, and allow to cool to room temperature (you can speed this up by sitting the tub of custard in a large bowl of iced water).

Once at room temperature, place a lid on the custard and chill in the fridge overnight.

Once chilled, transfer the custard to the freezer and take it out every hour, for three hours, to whisk it with an electric handheld whisk. This will disperse the ice crystals and keep it smooth.

Then leave the ice-cream in the freezer for a final freeze, until it is solid.

Remove the ice cream from the freezer 10 minutes before serving, so that it’s easy to scoop.