Ice cream

Making ice cream is easy and worthwhile, but there are a few things to keep in mind:

• Make sure the ice cream maker is very cold. Keep it in the freezer for a long time, and don't take it out until the last minute.
• Too much starch in a custard doesn't translate well in ice cream. (See corn ice cream for an example.)
• When making a custard (w/ eggs), strain it and cool it immediately in an ice bath to stop cooking.
• Make sure the custard is very cold as well. Ideally, refrigerate it overnight, and put it in the freezer for 10 minutes before making.
• Freeze a container as well for storing the ice cream.
• Store the custard in a pitcher with a sharp point, which will make it easy to pour into the ice cream maker. We've used a gravy pitcher, which is handy when there are things in the custard you want to strain, such as a vanilla bean. However, for thick custards (like chocolate ice cream, the custard will not go through the separator easily.

Flavors

• chocolate ice cream
• strawberry frozen yogurt
• grapefruit sorbet
• pineapple sorbet
• rasberry sorbet (using invert sugar)
• dulce de leche ice cream
• guava sorbet
• sour cream ice cream
• olive oil gelato
• corn ice cream
• basil ice cream

To try:

• Coconut ice cream w/ roasted cherries
• Smoked chocolate and tequila

See Also

• Real Ice Cream without an Ice Cream Machine. Brilliant. Not gonna get rid of our ice cream machine, though.