I Scream, You Scream! A Guide to Making Homemade Ice Cream

This infinitely adaptable summer favorite is at its best when it’s fresh and homemade.


| July/August 2011



Three Twins' Lemon Cookie ice cream

The rich, creamy, certified organic pint from Three Twins wowed our editorial offices. $5 a pint; threetwinsicecream.com

Photo Courtesy Three Twins

Gather the family or a group of friends for the fun and creativity of a homemade ice cream-making party. These recipes require an ice cream maker—see our favorite models below. Choose any of the tasty variations we recommend, or create your own. Once you’re comfortable with decadent Vanilla Bean, you can make your own slew of fresh flavor combinations.

Vanilla Bean Ice Cream  
Makes about 1 quart  

This rich and creamy recipe is a perfect base for layering on your favorite flavors.

1 cup whole milk
2 cups heavy cream
1/2 vanilla bean, split lengthwise and scraped (or 1 tablespoon pure vanilla extract)
1/4 teaspoon salt
6 large egg yolks
2/3 cup fine raw sugar

1. Place ice cream cylinder in the freezer. In a bowl, mix together milk and cream. Drop in vanilla bean and scraped seeds. Cover and refrigerate for 30 minutes.

2. In a saucepan set over medium-low heat, bring refrigerated liquid mixture and salt just to a boil. Meanwhile, beat yolks and sugar until thick.

grax.mccoar
7/18/2014 11:54:13 AM

Recipes like this one are always called "frozen custards" in all my vintage and antique cookbooks. Ice cream is uncooked and much simpler to make.






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