Making Your Own Ice Cream

Shannon Louis Dufresne, pastry chef and former owner of Crave Artisan Ice Cream, offers the following advice for making ice cream at home. This is more of a method than a recipe, so check with your favorite recipe for the ingredients.
May 15, 2012

Ingredients

  • cream
  • milk
  • sugar
  • eggs
  • ice
  • add-ins (your preference)

Instructions

1. To make the base, first mix ½ of the cream, ½ of the milk and all the sugar in your recipe. Heat it slowly.

2. If you're infusing flavors like mint or basil, etc., this is the time to add them. Be sure to remove the leaves or other flavorings before churning the ice cream.

3. Mix the eggs into the rest of the cold milk and cream until incorporated.

4. Slowly add the cold mixture to the warm mixture. Mixture will thicken slightly.

5. Place in ice bath to cool. When cooled, put in refrigerator for several hours or overnight. The colder the base when you start to churn, the better the ice cream.

6. Follow the ice cream maker's instructions for churning ice cream.

7. Add ins: Add any solid add ins like chips or nuts a few minutes before the end of the churning process.

8. For alcohol add ins: reduce alcohol to about ⅓ to intensify the flavor. Note that alcohol does affect the freezing of ice cream a little. Resulting ice cream will be slightly softer depending on how much alcohol is added.

9. You can eat the ice cream as soon as it is churned, or you can harden the ice cream. To harden, cover it well and place in freezer for several hours or overnight.

By Shannon Louis Dufresne

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Ingredients

  • cream
  • milk
  • sugar
  • eggs
  • ice
  • add-ins (your preference)
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