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<!DOCTYPE html> <html lang="en-US"> <head> <title>How to Make Ice Cream</title> <script> window.googletag = window.googletag || {}; window.googletag.cmd = window.googletag.cmd || []; </script> <script> if (typeof window.nyt_et === 'function') { window.nyt_et('init', 'https://a.et.nytimes.com/', 'nytcooking', { subject: 'page', assetUrl: (document.querySelector('link[rel=canonical]') || {}).href, assetId: (document.querySelector('meta[name=articleid]') || {}).content, nyt_uri: (document.querySelector('meta[name=nyt_uri]') || {}).content, url: location.href, referrer: document.referrer || void 0, client_tz_offset: (new Date).getTimezoneOffset(), }); } </script> <script> var NYTD=NYTD||{};NYTD.Abra=function(t){"use strict";function e(t){var e=r[t];return e&&e[1]||null}function n(t,e){if(t){var n,r,o=e[0],i=e[1],c=0,u=0;if(1!==i.length||4294967296!==i[0])for(n=a(t+" "+o)>>>0,c=0,u=0;r=i[c++];)if(n<(u+=r[0]))return r}}function a(t){for(var e,n,a,r,o,i,c,u=0,h=0,l=[],s=[e=1732584193,n=4023233417,~e,~n,3285377520],f=[],p=t.length;h<=p;)f[h>>2]|=(h<p?t.charCodeAt(h):128)<<8*(3-h++%4);for(f[c=p+8>>2|15]=p<<3;u<=c;u+=16){for(e=s,h=0;h<80;e=[0|[(i=((t=e[0])<<5|t>>>27)+e[4]+(l[h]=h<16?~~f[u+h]:i<<1|i>>>31)+1518500249)+((n=e[1])&(a=e[2])|~n&(r=e[3])),o=i+(n^a^r)+341275144,i+(n&a|n&r|a&r)+882459459,o+1535694389][0|h++/20],t,n<<30|n>>>2,a,r])i=l[h-3]^l[h-8]^l[h-14]^l[h-16];for(h=5;h;)s[--h]=s[h]+e[h]|0}return s[0]}var r,o={};return t.dataLayer=t.dataLayer||[],e.init=function(e){var a,o,i,c,u,h,l,s,f,p,d=[],v=[],m=(t.document.cookie.match(/(?:^|;) *nyt-a=([^;]*)/)||[])[1],b=(t.document.cookie.match(/(?:^|;) *ab7=([^;]*)/)||[])[1],g=(t.location.search.match(/(?:^\?|&)abra=([^&]*)/)||[])[1];if(r)throw new Error("can't init twice");for(r={},u=(decodeURIComponent(b||"")+"&"+decodeURIComponent(g||"")).split("&"),a=u.length-1;a>=0;a--)h=u[a].split("="),h.length<2||(l=h[0])&&!r[l]&&(s=h[1]||null,r[l]=[,s,1],s&&d.push(l+"="+s),v.push({test:l,variant:s||"0"}));for(a=0;a<e.length;a++)i=e[a],(o=i[0])in r||(c=n(m,i)||[],c[0],f=c[1],p=!!c[2],r[o]=c,f&&d.push(o.replace(/[^\w-]/g)+"="+(""+f).replace(/[^\w-]/g)),p&&v.push({test:o,variant:f||"0"}));d.length&&t.document.documentElement.setAttribute("data-nyt-ab",d.join(" ")),v.length&&t.dataLayer.push({event:"ab-alloc",abtest:{batch:v}})},e.reportExposure=function(e,n){if(!o[e]){o[e]=1;var a=r[e];if(a){var i=a[1];a[2]&&t.dataLayer.push({event:"ab-expose",abtest:{test:e,variant:i||"0"}})}n&&t.setTimeout(function(){n(null)},0)}},e}(this); NYTD.Abra.init(true, '//et.nytimes.com'); </script> <meta charset="UTF-8"> <meta name="sourceApp" content="nytcooking" /> <meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, shrink-to-fit=no"> <meta name="CG" content="npv"> <meta name="SCG" content="cooking"> <meta name="PT" content="guide"> <link rel="manifest" href="/manifest.json"> <meta name="apple-itunes-app" content="app-id=911422904"> <meta name="robots" content="max-image-preview:large"> <meta property="og:url" content="https://cooking.nytimes.com/guides/44-how-to-make-ice-cream"/> <link rel="canonical" href="https://cooking.nytimes.com/guides/44-how-to-make-ice-cream" /> <meta property="og:title" content="How to Make Ice Cream" /> <meta name="twitter:title" content="How to Make Ice Cream"> <meta property="og:type" content="article"/> <meta property="og:site_name" content="NYT Cooking"/> <meta property="article:publisher" content="https://www.facebook.com/nytcooking"/> <meta property="fb:app_id" content="422306974586348" /> <meta property="og:image" content="https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-superJumbo.jpg"/> <meta name="twitter:image" content="https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-superJumbo.jpg"> <meta name="twitter:image:alt" content="How to Make Ice Cream"> <meta property="og:description" content="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."/> <meta name="twitter:description" content="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."> <meta name="description" content="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."/> <meta name="twitter:card" content="summary_large_image"/> <meta name="twitter:site" content="@nytfood"/> <link rel="shortcut icon" href="/favicon.ico" /> <link rel="preload" href="https://typeface.nyt.com/fonts/nyt-franklin-500-normal.woff" as="font" type="font/woff2" crossorigin> <link rel="preload" href="https://typeface.nyt.com/fonts/nyt-cheltenham-wide-hinted-400-normal.woff" as="font" type="font/woff2" crossorigin> <link rel="preload" href="https://typeface.nyt.com/fonts/nyt-karnak-display-130124-400-normal.woff" as="font" type="font/woff2" crossorigin> <link rel="preload" href="https://typeface.nyt.com/fonts/nyt-franklin-700-normal.woff" as="font" type="font/woff2" crossorigin> <link rel="preload" href="https://typeface.nyt.com/fonts/nyt-franklin-300-normal.woff" as="font" type="font/woff2" crossorigin> <link rel="preload" href="https://typeface.nyt.com/fonts/nyt-franklin-500-normal.woff" as="font" type="font/woff2" crossorigin> <link rel="preload" href="https://typeface.nyt.com/fonts/nyt-cheltenham-200-normal.woff" as="font" type="font/woff2" crossorigin> <link rel="preload" href="https://typeface.nyt.com/fonts/nyt-cheltenham-400-normal.woff" as="font" type="font/woff2" crossorigin> <link rel="preload" media="all" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/fonts-advanced-override.css" as="style" /> <link rel="stylesheet" media="all" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/fonts-advanced-override.css" /> <script async src="//typeface.nytimes.com/plw8kql.js"></script> <script> dataLayer = [{ 'pageCategory': 'Guides' }]; </script> <link rel="preload" media="all" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/core.min.css" as="style" /> <link rel="stylesheet" media="all" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/core.min.css" /> <link rel="stylesheet" media="all" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/guides.min.css" /> <link rel="stylesheet" media="all" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/recipe.min.css" /> <meta name="apple-mobile-web-app-title" content="NYT Cooking"> <meta name="application-name" content="NYT Cooking"> <link rel="apple-touch-icon-precomposed" sizes="152x152" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/apple-touch-icon-152x152-precomposed.png"> <link rel="apple-touch-icon-precomposed" sizes="144x144" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/apple-touch-icon-144x144-precomposed.png"> <link rel="apple-touch-icon-precomposed" sizes="120x120" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/apple-touch-icon-120x120-precomposed.png"> <link rel="apple-touch-icon-precomposed" sizes="114x114" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/apple-touch-icon-114x114-precomposed.png"> <link rel="apple-touch-icon-precomposed" sizes="76x76" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/apple-touch-icon-76x76-precomposed.png"> <link rel="apple-touch-icon-precomposed" sizes="72x72" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/apple-touch-icon-72x72-precomposed.png"> <link rel="apple-touch-icon-precomposed" href="https://static01.nyt.com/applications/cooking/0a7a2de/assets/apple-touch-icon-precomposed.png"> <script type="application/ld+json"> {"@context":"http://schema.org","@type":"Recipe","name":"How to Make Ice Cream","description":"Every ice cream starts with a base, a canvas ready to be customized. Melissa Clark presents four foundation recipes, and endless variations.","author":{"@type":"Person","name":"Melissa Clark"},"image":"https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-verticalTwoByThree735.jpg","recipes":null,"isAccessibleForFree":"False","hasPart":{"@type":"WebPageElement","isAccessibleForFree":"False","cssSelector":".guide-content"},"publisher":{"@context":"http://schema.org","@type":"Organization","name":"NYT Cooking","url":"https://cooking.nytimes.com","alternateName":["nytimes cooking","New York Times Cooking"],"foundingDate":"2014-09-17","diversityPolicy":"https://www.nytco.com/company/diversity-and-inclusion/","ethicsPolicy":"https://www.nytco.com/company/standards-ethics/","logo":{"@context":"https://schema.org","@type":"ImageObject","url":"https://static01.nyt.com/applications/cooking/0a7a2de/assets/SiteLogoBlack-112x112.svg","height":112,"width":112,"contentUrl":"https://static01.nyt.com/applications/cooking/0a7a2de/assets/SiteLogoBlack-112x112.svg","creditText":"NYT Cooking"},"sameAs":["https://www.facebook.com/nytcooking/","https://www.instagram.com/nytcooking/","https://twitter.com/nytimes","https://www.youtube.com/c/NYTCooking","https://www.tiktok.com/@nytcooking","https://apps.apple.com/us/app/nyt-cooking/id911422904","https://play.google.com/store/apps/details?id=com.nytimes.cooking\u0026hl=en_US\u0026gl=US"]},"recipeInstructions":[{"@type":"HowToSection","name":"Buying an Ice Cream Maker","text":"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.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.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.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."},{"@type":"HowToSection","name":"Our Four Master Base Recipes","text":"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.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. Recipe: Classic Custard Ice CreamAn 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. Recipe: Philadelphia-Style Ice CreamMaking 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. Recipe: Nondairy Ice CreamFor 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. Recipe: No-Churn Ice Cream"},{"@type":"HowToSection","name":"Flavoring the Base","text":"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.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.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.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.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.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. 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. 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.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.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.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.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).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. 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.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.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.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."},{"@type":"HowToSection","name":"Using Different Sweeteners","text":"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.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. 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."},{"@type":"HowToSection","name":"Mix-Ins (and Toppings)","text":"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."},{"@type":"HowToSection","name":"Ice Cream Churning Tips","text":"Making ice cream doesn’t need to be complicated: The greatest challenge is keeping ice crystals from forming, and even that doesn’t need to be too hard. Keeping in mind a few techniques can help you achieve a creamy texture worthy of an ice-cream parlor from your own kitchen.• No matter what kind of ice cream maker you use, be sure to get the custard as cold as possible before adding it to the machine. If you’re using a self-refrigerating model, always chill the bowl before adding the custard. (You can probably do this by turning a switch on your machine; check the manual.) And when using a freezer-bowl model, always take the bowl out of the freezer just before churning; you don’t want to give it any chance to warm up. If you can make the custard the day before churning, an overnight rest in the refrigerator is ideal. • The longer ice cream is churned, the more air is whipped into it. The more air, the fluffier and less rich it’s going to be. For a rich base, churn for the minimal amount of time, making sure the custard and machine are as cold as possible. For an airy base, churn slightly longer. Remember that the ice cream will firm up in the freezer and shouldn’t be completely frozen in the machine. When it looks like soft serve, it’s done. • If you’ve churned and churned and your ice cream is not coming together, it almost always means you didn’t start with a cold enough base. Your ice cream will look slightly thick but not thick enough. While this won’t occur with a compressor (self-refrigerating) machine, which chills as it churns, it can often happen with a freezer-bowl machine. In this case, you don’t want to keep churning and hoping for the best. The freezer bowl will get only warmer. You’ll need to refreeze the bowl before trying again. Pour the ice cream into a container and put it in the fridge until the bowl is ready, then rechurn. "},{"@type":"HowToSection","name":"Storing and Serving","text":"Once you have your ice cream, storing and serving are your next — and final — considerations. How long you can keep your ice cream frozen depends on its variety and how cold your freezer is. Stored properly, most ice creams will last anywhere from week to a month.There are several good ways to store ice cream. Loaf or cake pans covered tightly in plastic wrap work well for one to two days. Metal ones are best for recipes that require fast freezing because they get cold quickly. Plastic bags provide a better seal. (Tip: You can peel back the plastic bag and easily cut the ice cream into chunks.) You can also use any sealed container, glass or plastic, as long as the ice cream fits snugly within. Whatever you choose, freeze your ice cream immediately so that it can cool quickly and evenly. If you notice your ice cream crystallizing, but the flavor is still good, let it melt in the refrigerator so it remains cold, then rechurn it in your ice cream maker. That will restore its texture at least for another few days.It’s best to temper your ice cream before serving, that is, let it soften either in the refrigerator or at room temperature, so its texture becomes supple and silky and it becomes easier to scoop. A pint of ice cream will need 5 to 10 minutes at room temperature or anywhere from 20 minutes to an hour in the fridge to soften. Larger containers of ice cream will take a little longer to temper. If you need to cheat a bit of the softening time, you can run your ice cream scoop (if it’s metal) under hot water for several seconds. This will heat up the metal and help it cut through the ice cream.Wirecutter, a product recommendation site owned by The New York Times Company, has suggestions for choosing the best ice cream scoop."}]} </script> </head> <body class="guide logged-out "> <script type="application/json" id="js-react-on-rails-context">{"railsEnv":"production","inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","rorVersion":"11.3.0","rorPro":false,"href":"https://cooking.nytimes.com/guides/44-how-to-make-ice-cream","location":"/guides/44-how-to-make-ice-cream","scheme":"https","host":"cooking.nytimes.com","port":null,"pathname":"/guides/44-how-to-make-ice-cream","search":null,"httpAcceptLanguage":null,"serverSide":false}</script> <div id="siteNavMount"><div><div class="nytc---sitenav---siteNav guide-page-nav"><div class="nytc---sitenav---siteNavWrap"><div class="nytc---sitenav---mobileLeftSideIcons"><div class="nytc---hamburgerbtn---hamburgerWrapper"><a class="nytc---hamburgerbtn---hamburger 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class="nytc---mobileNavigationCategoryContent---section"><div class="nytc---mobileNavigationCategoryContent---sectionTitle" id="mobileNav-ingredients-meat--seafood">Meat & Seafood</div><ul aria-labelledby="mobileNav-ingredients-meat--seafood"><li><a href="https://cooking.nytimes.com/topics/our-best-chicken-recipes">Chicken</a></li><li><a href="https://cooking.nytimes.com/tag/beef">Beef</a></li><li><a href="https://cooking.nytimes.com/tag/pork">Pork</a></li><li><a href="https://cooking.nytimes.com/topics/our-best-salmon-recipes">Salmon</a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/1277014-easy-weeknight-shrimp">Shrimp</a></li></ul></li><li class="nytc---mobileNavigationCategoryContent---section"><div class="nytc---mobileNavigationCategoryContent---sectionTitle" id="mobileNav-ingredients-vegetables--fruits">Vegetables & Fruits</div><ul aria-labelledby="mobileNav-ingredients-vegetables--fruits"><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/90084-best-zucchini-recipes">Zucchini</a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/26770618-sweet-potato-recipes">Sweet Potato</a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/2974811-best-eggplant-recipes">Eggplant</a></li><li><a href="https://cooking.nytimes.com/tag/cabbage">Cabbage</a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/15068076-best-asparagus-recipes">Asparagus</a></li><li><a href="https://cooking.nytimes.com/topics/our-best-tomato-recipes">Tomato</a></li></ul></li><li class="nytc---mobileNavigationCategoryContent---section"><div class="nytc---mobileNavigationCategoryContent---sectionTitle" id="mobileNav-ingredients-plant-based-proteins">Plant-Based Proteins</div><ul aria-labelledby="mobileNav-ingredients-plant-based-proteins"><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/22792-best-tofu-recipes">Tofu</a></li><li><a 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href="https://cooking.nytimes.com/tag/couscous">Couscous</a></li></ul></li></ul><ul class="nytc---mobileNavigationCategoryContent---category" data-testid="Occasions-screen" aria-labelledby="mobileNav-headerBtn-occasions"><li class="nytc---mobileNavigationCategoryContent---section"><div class="nytc---mobileNavigationCategoryContent---sectionTitle" id="mobileNav-occasions-by-upcoming-holiday">By Upcoming Holiday</div><ul aria-labelledby="mobileNav-occasions-by-upcoming-holiday"><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/110927978-noche-buena-recipes">Noche Buena</a></li><li><a href="https://cooking.nytimes.com/christmas">Christmas</a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/1973020-our-best-hanukkah-recipes">Hanukkah</a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/9015773-kwanzaa-recipes">Kwanzaa</a></li></ul></li><li class="nytc---mobileNavigationCategoryContent---section"><div class="nytc---mobileNavigationCategoryContent---sectionTitle" id="mobileNav-occasions-by-occasion">By Occasion</div><ul aria-labelledby="mobileNav-occasions-by-occasion"><li><a href="https://cooking.nytimes.com/tag/birthday">Birthdays</a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/44345642-brunch-recipes">Brunch</a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/44281363-date-night-recipes">Date Night</a></li><li><a href="https://cooking.nytimes.com/topics/entertaining">Parties</a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/2975650-our-best-summer-picnic-recipes">Picnics</a></li></ul></li></ul><ul class="nytc---mobileNavigationCategoryContent---category" data-testid="About-screen" aria-labelledby="mobileNav-headerBtn-about"><li class="nytc---mobileNavigationCategoryContent---section"><ul><li><a href="https://cooking.nytimes.com/about-us">About Us</a></li><li><a href="https://www.nytimes.com/section/food">The New York Times Food Section</a></li></ul></li></ul></div></div></nav></header></div><a href="/" class="nytc---sitelogo---logoWrapper" aria-label="Recipes and Cooking Guides From The New York Times"><div class="nytc---sitelogo---logo"></div></a><div class="nytc---mask---hidden nytc---mask---showNavBlackBG"></div></div><header class="nytc---desktopnavigation-module---desktopNavigationWrapper"><nav class="nytc---desktopnavigation-module---desktopNavigation" data-testid="desktop-nav-bar" aria-label="Main"><div class="nytc---desktopnavigation-module---globalNavCategory"><button><span class="nytc---desktopnavigation-module---navigationCategory">What to Cook</span></button><div class="nytc---desktopnavigation-module---desktopOpenMenu"><div><p class="nytc---desktopnavigation-module---sectionName" id="desktopNav-what-to-cook-staff-picks">Staff Picks</p><ul class="nytc---desktopnavigation-module---sectionLinks" aria-labelledby="desktopNav-what-to-cook-staff-picks"><li><a 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href="https://cooking.nytimes.com/topics/healthy-recipes"><span>Healthy</span></a></li><li><a href="https://cooking.nytimes.com/topics/easy-weeknight"><span>Weeknight</span></a></li><li><a href="https://cooking.nytimes.com/topics/our-best-pasta-recipes"><span>Pasta</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/43843372-quick-recipes"><span>Quick</span></a></li></ul></div><div><p class="nytc---desktopnavigation-module---sectionName" id="desktopNav-recipes-by-meal">By Meal</p><ul class="nytc---desktopnavigation-module---sectionLinks" aria-labelledby="desktopNav-recipes-by-meal"><li><a href="https://cooking.nytimes.com/topics/dinner-recipes"><span>Dinner</span></a></li><li><a href="https://cooking.nytimes.com/topics/breakfast"><span>Breakfast</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/20404912-lunch-ideas"><span>Lunch</span></a></li><li><a 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class="nytc---desktopnavigation-module---sectionName" id="desktopNav-recipes-by-method">By Method</p><ul class="nytc---desktopnavigation-module---sectionLinks" aria-labelledby="desktopNav-recipes-by-method"><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/42286557-air-fryer-recipes"><span>Air Fryer</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/4441089-instant-pot-recipes"><span>Instant Pot</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/950138-best-slow-cooker-recipes"><span>Slow Cooker</span></a></li><li><a href="https://cooking.nytimes.com/topics/summer-barbecue"><span>BBQ & Grilling</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/12118164-sheet-pan-dinners"><span>Sheet Pan</span></a></li><li><a href="https://cooking.nytimes.com/topics/baking-recipes"><span>Baking</span></a></li></ul></div></div></div><div class="nytc---desktopnavigation-module---globalNavCategory"><button><span class="nytc---desktopnavigation-module---navigationCategory">Ingredients</span></button><div class="nytc---desktopnavigation-module---desktopOpenMenu"><div><p class="nytc---desktopnavigation-module---sectionName" id="desktopNav-ingredients-meat--seafood">Meat & Seafood</p><ul class="nytc---desktopnavigation-module---sectionLinks" aria-labelledby="desktopNav-ingredients-meat--seafood"><li><a href="https://cooking.nytimes.com/topics/our-best-chicken-recipes"><span>Chicken</span></a></li><li><a href="https://cooking.nytimes.com/tag/beef"><span>Beef</span></a></li><li><a href="https://cooking.nytimes.com/tag/pork"><span>Pork</span></a></li><li><a href="https://cooking.nytimes.com/topics/our-best-salmon-recipes"><span>Salmon</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/1277014-easy-weeknight-shrimp"><span>Shrimp</span></a></li></ul></div><div><p class="nytc---desktopnavigation-module---sectionName" id="desktopNav-ingredients-vegetables--fruits">Vegetables & Fruits</p><ul class="nytc---desktopnavigation-module---sectionLinks" aria-labelledby="desktopNav-ingredients-vegetables--fruits"><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/90084-best-zucchini-recipes"><span>Zucchini</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/26770618-sweet-potato-recipes"><span>Sweet Potato</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/2974811-best-eggplant-recipes"><span>Eggplant</span></a></li><li><a href="https://cooking.nytimes.com/tag/cabbage"><span>Cabbage</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/15068076-best-asparagus-recipes"><span>Asparagus</span></a></li><li><a href="https://cooking.nytimes.com/topics/our-best-tomato-recipes"><span>Tomato</span></a></li></ul></div><div><p class="nytc---desktopnavigation-module---sectionName" id="desktopNav-ingredients-plant-based-proteins">Plant-Based Proteins</p><ul class="nytc---desktopnavigation-module---sectionLinks" aria-labelledby="desktopNav-ingredients-plant-based-proteins"><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/22792-best-tofu-recipes"><span>Tofu</span></a></li><li><a href="https://cooking.nytimes.com/tag/lentil"><span>Lentil</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/2692288-chickpea-recipes"><span>Chickpea</span></a></li><li><a href="https://cooking.nytimes.com/tag/bean"><span>Bean</span></a></li></ul></div><div><p class="nytc---desktopnavigation-module---sectionName" id="desktopNav-ingredients-rice-grains-pasta">Rice, Grains, Pasta</p><ul class="nytc---desktopnavigation-module---sectionLinks" aria-labelledby="desktopNav-ingredients-rice-grains-pasta"><li><a href="https://cooking.nytimes.com/topics/our-best-pasta-recipes"><span>Pasta</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/475694-easy-weeknight-noodles"><span>Noodles</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/54961-best-rice-recipes"><span>Rice</span></a></li><li><a href="https://cooking.nytimes.com/tag/quinoa"><span>Quinoa</span></a></li><li><a href="https://cooking.nytimes.com/68861692-nyt-cooking/1001962-best-bread-recipes"><span>Bread</span></a></li><li><a href="https://cooking.nytimes.com/tag/couscous"><span>Couscous</span></a></li></ul></div></div></div><div class="nytc---desktopnavigation-module---globalNavCategory"><button><span class="nytc---desktopnavigation-module---navigationCategory">Occasions</span></button><div class="nytc---desktopnavigation-module---desktopOpenMenu nytc---desktopnavigation-module---occasionsMenu"><div><p class="nytc---desktopnavigation-module---sectionName" id="desktopNav-occasions-by-upcoming-holiday">By Upcoming Holiday</p><ul class="nytc---desktopnavigation-module---sectionLinks" aria-labelledby="desktopNav-occasions-by-upcoming-holiday"><li><a 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</script> </div> </section> <div class="guide-share-icons"> <div class="share-group "> <a class="btn share-btn icon email icon-share-guides-email-white" href="mailto:?subject=NYT%20Cooking:%20How%20to%20Make%20Ice%20Cream&body=NYT%20Cooking:%20How%20to%20Make%20Ice%20Cream%0A%0Ahttps://cooking.nytimes.com/guides/44-how-to-make-ice-cream%3Futm_source%3Dsharetools%26utm_medium%3Demail%26utm_campaign%3Dwebsite" target="_blank" data-role="share-button" data-platform="Email" rel="noreferrer noopener">Email</a><a class="btn share-btn icon pinterest icon-share-guides-pinterest-white" 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srcset="https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-square640.jpg"/> <source srcset="https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-square640.jpg"/> <img src="https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-square640.jpg" class="guide-promo-asset " alt="Ice Cream" width="640" height="640" itemprop="thumbnailUrl"/> <span itemscope itemtype="http://schema.org/ImageObject" itemprop="image"> <meta itemprop="url" content="https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-square640.jpg"></meta> <meta itemprop="width" content="640"></meta> <meta itemprop="height" content="640"></meta> </span> <img class="hidden-pin-image" src="https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-verticalTwoByThree735.jpg" data-pin-media="https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-verticalTwoByThree735.jpg" width="735" height="1102" alt="Ice Cream"/> </picture> <p class="photo-credit guide-photo-credit"></p> </div> </div> <div class="guide-header-text"> <h1 class="guide-title" itemprop="name headline">How to<br>Make Ice Cream</h1> <p class="byline guide-byline">A guide by <span itemprop="author">Melissa Clark</span></p> </div> <nav class="guide-nav" id="guide-secondary-nav"> <div class="guide-nav-left"> <div id="sidebar-toggle"> <span class="nav-button black"></span> </div> <div class="guide-nav-title"><span class="guide-top">Back to Top</span></div> </div> <div class="guide-nav-full"> <ul class='guide-nav-list'> <li class="guide-nav-list-item guide-nav-title"><span class="guide-top">Back to Top</span></li> <li class='guide-nav-list-item nav-item-equipment'> <a class="guide-nav-link" href="#guide-equipment"> Equipment </a> </li> <li class='guide-nav-list-item nav-item-buying-an-ice-cream-maker'> <a class="guide-nav-link" href="#guide-buying-an-ice-cream-maker"> Buying an Ice Cream Maker </a> </li> <li class='guide-nav-list-item nav-item-our-four-master-base-recipes'> <a class="guide-nav-link" href="#guide-our-four-master-base-recipes"> Our Four Master Base Recipes </a> </li> <li class='guide-nav-list-item nav-item-flavoring-the-base'> <a class="guide-nav-link" href="#guide-flavoring-the-base"> Flavoring the Base </a> </li> <li class='guide-nav-list-item nav-item-using-different-sweeteners'> <a class="guide-nav-link" href="#guide-using-different-sweeteners"> Using Different Sweeteners </a> </li> <li class='guide-nav-list-item nav-item-mix-ins-and-toppings'> <a class="guide-nav-link" href="#guide-mix-ins-and-toppings"> Mix-Ins (and Toppings) </a> </li> <li class='guide-nav-list-item nav-item-ice-cream-churning-tips'> <a class="guide-nav-link" href="#guide-ice-cream-churning-tips"> Ice Cream Churning Tips </a> </li> <li class='guide-nav-list-item nav-item-storing-and-serving'> <a class="guide-nav-link" href="#guide-storing-and-serving"> Storing and Serving </a> </li> <li 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itemprop="description">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.</p> </div> </section>  <section class="guide-section guide-nav-section bullets guide-equipment " id="guide-equipment"> <div class='module-topnote'> <h2 class='module-title'>Equipment</h2> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps"> <li> <p>For custard bases, you will need <strong>a medium saucepan</strong>, preferably a heavy-duty one to keep the custard’s temperature even, without any egg-curdling hot spots.</p> </li> <li> <p><strong>A fine mesh strainer or sieve </strong>will help you strain any coagulated egg bits from custard bases, and <strong>a heatproof rubber spatula</strong> is great for stirring the bases, and for scraping them out of the pot.</p> </li> <li> <p>If you plan to make no-churn ice cream, you will need <strong>an electric mixer or immersion blender</strong> for beating air into the base, and <strong>a food processor or blender </strong>for whipping the frozen custard into fluffy ice cream.</p> </li> <li> <p>And, while you don’t need <strong>an ice cream maker</strong>, it does yield the best results. </p> <p><em>Wirecutter, a product recommendation site owned by The New York Times Company, has guides for picking <a href="https://www.nytimes.com/wirecutter/reviews/best-ice-cream-maker/">the best ice cream makers</a>, <a href="https://www.nytimes.com/wirecutter/reviews/best-immersion-blender/">immersion blenders</a> and <a href="https://www.nytimes.com/wirecutter/reviews/the-best-food-processor/">food processors</a>.</em></p> </li> </ol> </div>  <div class="ad-chapter-item"> <section id="guide-top-desktop-ad" class="top-desktop ad-container collapsed desktop-ad " > <div id='div-gpt-ad-804752003747430782-top-desktop' class="ad-unit"> <script> (function() { const breakpoints = ["desktop"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['top-desktop'] = { pos: 'top', size: ["fluid", [1605, 300], [728, 90], [970, 90], [970, 250]], }; });    })(); </script> </div> </section> <section id="guide-top-tablet-ad" class="top-tablet ad-container collapsed tablet-ad " > <div id='div-gpt-ad-804752003747430782-top-tablet' class="ad-unit"> <script> (function() { const breakpoints = ["tablet"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['top-tablet'] = { pos: 'top', size: ["fluid", [1605, 300], [728, 90]], }; });    })(); </script> </div> </section> <section id="guide-top-mobile-ad" class="top-mobile ad-container collapsed mobile-ad mobileLandscape-ad " > <div id='div-gpt-ad-804752003747430782-top-mobile' class="ad-unit"> <script> (function() { const breakpoints = ["mobile", "mobileLandscape"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['top-mobile'] = { pos: 'top', size: ["fluid", [300, 250]], }; });    })(); </script> </div> </section> </div> </section> <section class="guide-section guide-nav-section no_numbers guide-buying-an-ice-cream-maker " id="guide-buying-an-ice-cream-maker"> <div class='module-topnote'> <h2 class='module-title'>Buying an Ice Cream Maker</h2> <p class='module-topnote-copy'>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.</p> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps"> <li> <p><em>A freezer-bowl attachment for a stand mixer.</em></p> </li> <li> <h4 class='guide-module-subhead'>Self-Refrigerating (Compressor) Models</h4> <p><strong>This style is the easiest option for making ice cream. </strong>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.</p> <p><strong>Size and price are the downsides here. </strong>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.</p> <p><strong>Good for: </strong>Dedicated ice-cream makers. Enthusiastic home cooks.</p> <p><strong>Not good for:</strong> People on a budget.</p> </li> <li> <h4 class='guide-module-subhead'>Freezer-Bowl Models</h4> <p><strong>These models require a good amount of planning and freezer space. </strong>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, <strong>these machines work reasonably well and aren’t too expensive</strong>. But<strong></strong> 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.</p> <p><strong>Good for: </strong>People in small spaces. People on a budget.</p> <p><strong>Not good for: </strong>Frequent ice cream makers. People with overstuffed freezers.</p> </li> <li> <h4 class='guide-module-subhead'>Ice and Rock Salt Models</h4> <p><strong>These often-sloppy models are best used outside.</strong> 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. </p> <p><strong>Good for: </strong>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. </p> <p><strong>Not good for: </strong>Those who hate a mess. People with tired arms, if considering the hand-cranked models.</p> </li> </ol> </div>  <div class="ad-chapter-item"> <section id="guide-mid-desktop-ad" class="mid-desktop ad-container collapsed desktop-ad " > <div id='div-gpt-ad-804752003747430782-mid-desktop' class="ad-unit"> <script> (function() { const breakpoints = ["desktop"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['mid-desktop'] = { pos: 'mid', size: ["fluid", [1605, 300], [728, 90], [970, 90], [970, 250]], }; });    })(); </script> </div> </section> <section id="guide-mid-tablet-ad" class="mid-tablet ad-container collapsed tablet-ad " > <div id='div-gpt-ad-804752003747430782-mid-tablet' class="ad-unit"> <script> (function() { const breakpoints = ["tablet"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['mid-tablet'] = { pos: 'mid', size: ["fluid", [1605, 300], [728, 90]], }; });    })(); </script> </div> </section> <section id="guide-mid-mobile-ad" class="mid-mobile ad-container collapsed mobile-ad mobileLandscape-ad " > <div id='div-gpt-ad-804752003747430782-mid-mobile' class="ad-unit"> <script> (function() { const breakpoints = ["mobile", "mobileLandscape"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['mid-mobile'] = { pos: 'mid', size: ["fluid", [300, 250]], }; });    })(); </script> </div> </section> </div> </section> <section class="guide-section guide-nav-section no_numbers guide-our-four-master-base-recipes " id="guide-our-four-master-base-recipes"> <div class='module-topnote'> <h2 class='module-title'>Our Four Master Base Recipes</h2> <p class='module-topnote-copy'>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.</p> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps"> <li> <h4 class='guide-module-subhead'>Custard</h4> <p>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<strong> most classic recipes call for a combination of whole milk and heavy cream</strong> 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. <strong>A classic ratio is 2 egg yolks for every cup of dairy. </strong></p> <p>First, you’ll need to temper the base: <strong>Heat the cream-milk mixture</strong> in a saucepan over medium heat until it is hot enough to melt the sugar, but not at the point of boiling. <strong>Once it’s there, add a small amount of the mixture to the beaten yolks</strong>, whisking them constantly as you pour. This raises their temperature, making them less likely to curdle when added to the hot dairy. <strong>Pour the warmed yolks into the dairy mixture and stir over low heat, </strong>paying attention to the bottom and sides of the pot, which are often hotter than the center and more likely to overheat. </p> <p>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.</p> <p><strong>The custard is ready when it’s thick enough to coat the spoon you’re using.</strong> (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.</p> <p><strong>Recipe: <a href="https://cooking.nytimes.com/recipes/1018787-classic-custard-ice-cream-base">Classic Custard Ice Cream</a></strong></p> </li> <li> <h4 class='guide-module-subhead'>Philadelphia-Style (Eggless)</h4> <p>An eggless base, often referred to as Philadelphia-style or American-style ice cream, <strong>lacks the added fat of egg yolks, making it lighter than a custard. </strong>Their absence makes the base easier to prepare, and, without the eggy heaviness, lets any added flavorings shine through.</p> <p>But there is a downside to leaving out the yolks: <strong>This style can freeze rock solid and develop ice crystals. </strong>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.</p> <p> </p> <p> </p> <p> </p> <p><strong>Recipe: </strong><a href="https://cooking.nytimes.com/recipes/1018788-philadelphia-style-ice-cream-base"><strong>Philadelphia-Style Ice Cream</strong></a></p> </li> <li> <h4 class='guide-module-subhead'>Nondairy</h4> <p><strong>Making ice cream without traditional dairy is tricky because of the fat content and flavor of alternative milks. </strong>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.</p> <p><strong>This all-purpose base uses a formula that is part coconut cream and part cashew or hemp milk. </strong>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.</p> <p>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.</p> <p> </p> <p><strong>Recipe: </strong><a href="https://cooking.nytimes.com/recipes/1018789-nondairy-ice-cream-base"><strong>Nondairy Ice Cream</strong></a></p> </li> <li> <h4 class='guide-module-subhead'>No-Churn Ice Cream</h4> <p>For smooth, creamy no-churn ice cream, this is our method of choice: <strong>Whip the mixture over an ice bath</strong> until thick, about five minutes, then <strong>spoon it into ice-cube trays.</strong> Once frozen, <strong>the ice cubes will be processed in a blender with milk</strong>, 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. </p> <p>If you don’t have a blender, or ice-cube trays, there are still paths to smooth, satisfying soft serve:</p> <p><strong>Bag-in-a-bag method</strong><strong>:</strong><strong> </strong>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.</p><p> </p><p><strong>Freeze-and-stir method:</strong><strong> </strong>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.</p> <p><strong>Recipe: <a href="https://cooking.nytimes.com/recipes/1018790-no-churn-ice-cream">No-Churn Ice Cream</a></strong></p> </li> </ol> </div>  <div class="ad-chapter-item"> <section id="guide-bottom-desktop-ad" class="bottom-desktop ad-container collapsed desktop-ad " > <div id='div-gpt-ad-804752003747430782-bottom-desktop' class="ad-unit"> <script> (function() { const breakpoints = ["desktop"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['bottom-desktop'] = { pos: 'mid1', size: ["fluid", [1605, 300], [728, 90], [970, 90], [970, 250]], }; });    })(); </script> </div> </section> <section id="guide-bottom-tablet-ad" class="bottom-tablet ad-container collapsed tablet-ad " > <div id='div-gpt-ad-804752003747430782-bottom-tablet' class="ad-unit"> <script> (function() { const breakpoints = ["tablet"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['bottom-tablet'] = { pos: 'mid1', size: ["fluid", [1605, 300], [728, 90]], }; });    })(); </script> </div> </section> <section id="guide-bottom-mobile-ad" class="bottom-mobile ad-container collapsed mobile-ad mobileLandscape-ad " > <div id='div-gpt-ad-804752003747430782-bottom-mobile' class="ad-unit"> <script> (function() { const breakpoints = ["mobile", "mobileLandscape"]; window.adUnits = window.adUnits || {}; breakpoints.forEach(function(br) { window.adUnits[br] = window.adUnits[br] || {}; window.adUnits[br]['bottom-mobile'] = { pos: 'mid1', size: ["fluid", [300, 250]], }; });    })(); </script> </div> </section> </div> </section> <section class="guide-section guide-nav-section no_numbers guide-flavoring-the-base guide-variations " id="guide-flavoring-the-base"> <div class='module-topnote'> <h2 class='module-title'>Flavoring the Base</h2> <p class='module-topnote-copy'>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.</p> </div> <ul class="guide-variations-pager guide-variations-pager-4-items"> <li class='guide-variations-item'> <a href="#" data-href="variation-vanilla--herbs-&-other-aromatics" class="guide-variation-link guide-variation-link-active"> <div class="guide-variation-label">Vanilla, Herbs & Other Aromatics</div> </a> </li> <li class='guide-variations-item'> <a href="#" data-href="variation-fruit" class="guide-variation-link"> <div class="guide-variation-label">Fruit</div> </a> </li> <li class='guide-variations-item'> <a href="#" data-href="variation-chocolate-&-caramels" class="guide-variation-link"> <div class="guide-variation-label">Chocolate & Caramels</div> </a> </li> <li class='guide-variations-item'> <a href="#" data-href="variation-nuts" class="guide-variation-link"> <div class="guide-variation-label">Nuts</div> </a> </li> </ul> <div id="guide-variation-steps-wrap" class="guide-list-steps-wrap guide-variations"> <ul id="variation-vanilla--herbs-&-other-aromatics" class="guide-list-steps guide-variation-steps guide-variation-steps-active"> <div class="variation-print-kicker">Vanilla, Herbs & Other Aromatics</div> <li>  <h4 class='guide-module-subhead'>Vanilla, Green Tea & Coffee</h4> <p><strong>All Bases: </strong>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.</p> </li> <li>  <h4 class='guide-module-subhead'>Mint or Basil</h4> <p><strong>Custard: </strong>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. </p> <p><strong>Philadelphia-Style and No-Churn: </strong>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. </p> <p><strong>Nondairy:</strong> 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.</p> </li> <li>  <h4 class='guide-module-subhead'>Cinnamon</h4> <p><strong>Custard:</strong> 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.</p> <p><strong>Philadelphia-Style, Nondairy and No-Churn: </strong>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.</p> </li> <li>  <h4 class='guide-module-subhead'>Lemon or Lime</h4> <p><strong>Custard:</strong> 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.</p> <p><strong>Philadelphia-Style: </strong>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.</p> <p><strong>Nondairy: </strong>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.</p> <p><strong>No-Churn:</strong> 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.</p> </li> </ul>  <ul id="variation-fruit" class="guide-list-steps guide-variation-steps"> <div class="variation-print-kicker">Fruit</div> <li>  <h4 class='guide-module-subhead'>Strawberry or Raspberry</h4> <p><strong>Custard and Philadelphia-Style:</strong> 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. </p> <p><strong>Nondairy:</strong> 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.</p> <p><strong>No-Churn:</strong> 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. </p> </li> <li>  <h4 class='guide-module-subhead'>Peach or Apricot</h4> <p><strong>Custard:</strong> 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. </p> <p><strong>Philadelphia-Style: </strong>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. </p> <p><strong>Nondairy: </strong>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.</p> <p><strong>No-Churn: </strong>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. </p> </li> <li>  <h4 class='guide-module-subhead'>Cherry</h4> <p><strong>Custard: </strong>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. </p> <p><strong>Philadelphia-Style:</strong> 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. </p> <p><strong>Nondairy:</strong> 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. </p> <p><strong>No-Churn: </strong>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.</p> </li> <li>  <h4 class='guide-module-subhead'>Banana</h4> <p><strong>Custard: </strong>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.</p> <p><strong>Philadelphia-Style: </strong>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.</p> <p><strong>Nondairy:</strong> 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.</p> <p><strong>No-Churn: </strong>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.</p> </li> </ul>  <ul id="variation-chocolate-&-caramels" class="guide-list-steps guide-variation-steps"> <div class="variation-print-kicker">Chocolate & Caramels</div> <li>  <h4 class='guide-module-subhead'>Chocolate</h4> <p><strong>Custard: </strong>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. </p><p><strong>Philadelphia-Style:</strong> 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. </p><p><strong>Nondairy: </strong>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. </p><p><strong>No-Churn:</strong> 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.</p> </li> <li>  <h4 class='guide-module-subhead'>Chocolate Hazelnut</h4> <p><strong>Custard: </strong>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. </p> <p><strong>Philadelphia-Style: </strong>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. </p> <p><strong>Nondairy:</strong> 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. </p> <p><strong>No-Churn:</strong> 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.</p> </li> <li>  <h4 class='guide-module-subhead'>Salted Caramel</h4> <p><strong>Custard:</strong> 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. </p><p><strong>Philadelphia-Style:</strong> 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. </p><p><strong>Nondairy: </strong>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. </p><p><strong>No-Churn: </strong>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).</p> </li> <li>  <h4 class='guide-module-subhead'>Butterscotch Bourbon</h4> <p><strong>Custard:</strong> 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. </p><p><strong>Philadelphia-Style:</strong> 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. </p><p><strong>Nondairy:</strong> 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.</p><p><strong>No-Churn:</strong> 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. </p> </li> </ul>  <ul id="variation-nuts" class="guide-list-steps guide-variation-steps"> <div class="variation-print-kicker">Nuts</div> <li>  <h4 class='guide-module-subhead'>Almond</h4> <p><strong>Custard:</strong> 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. </p><p><strong>Philadelphia-Style, No-Churn and Nondairy: </strong>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.</p> </li> <li>  <h4 class='guide-module-subhead'>Pistachio or Hazelnut</h4> <p><strong>Custard: </strong>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.</p><p><strong>Philadelphia-Style:</strong> 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. </p><p><strong>Nondairy: </strong>Make base using 1 cup coconut cream. Whisk in 1 cup unsweetened pistachio paste and ¼ teaspoon almond extract; chill. </p><p><strong>No-Churn:</strong> 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.</p> </li> <li>  <h4 class='guide-module-subhead'>Peanut Butter</h4> <p><strong>Custard: </strong>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. </p><p><strong>Philadelphia-Style:</strong> 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. </p><p><strong>Nondairy: </strong>Make base using 1 cup coconut cream. Whisk in 1 cup natural smooth peanut butter; chill. </p><p><strong>No-Churn: </strong>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.</p> </li> <li>  <h4 class='guide-module-subhead'>Coconut</h4> <p><strong>Custard: </strong>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. </p><p><strong>Philadelphia-Style:</strong> 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. </p><p><strong>Nondairy:</strong> 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. </p><p><strong>No-Churn:</strong> 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.</p> </li> </ul>  </div>  </section> <section class="guide-section guide-nav-section no_numbers guide-using-different-sweeteners " id="guide-using-different-sweeteners"> <div class='module-topnote'> <h2 class='module-title'>Using Different Sweeteners</h2> <p class='module-topnote-copy'>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.</p> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps"> <li> <p><strong></strong><em>Clockwise from center, light brown sugar, maple syrup, honey, coconut palm sugar and granulated sugar.</em></p> <p><strong>There are two ways to sweeten your ice cream: solid and liquid sugar.</strong> 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. </p> <p><strong>Adding sugar to your ice cream base is all about taste.</strong> How sweet do you like it?<strong> Once you’ve hit the perfect sweetness, go a bit further.</strong> You’ll want to make the base slightly sweeter because freezing will dull its sweetness. <strong>Keep in mind that the amount of each sweetener needed will vary.</strong> 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, <strong>add sugar tentatively, tasting as you go.</strong></p> </li> <li> <h4 class='guide-module-subhead'>Solid Sugars</h4> <p><strong>Granulated sugar:</strong> The most neutral sweetener, with a pure, clean flavor that lets other flavors shine.</p> <p><strong>Brown sugar: </strong>Different brown sugars will add a mineral, molasses flavor. Light brown, dark brown, demerara, turbinado and muscovado all have slightly different tastes.</p> <p><strong>Maple sugar:</strong> 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. </p> </li> <li> <h4 class='guide-module-subhead'>Liquid Sugars</h4> <p><strong>Corn s</strong><strong>yrup:</strong> 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.</p> <p><strong>Trimoline:</strong> 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.</p> <p><strong>Honey:</strong> 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.</p> <p><strong>Agave: </strong>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.</p> <p><strong>Maple syrup:</strong> 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.</p> <p><strong>Molasses: </strong>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.</p> </li> </ol> </div>  </section> <section class="guide-section guide-nav-section no_numbers guide-mix-ins-and-toppings guide-variations " id="guide-mix-ins-and-toppings"> <div class='module-topnote'> <h2 class='module-title'>Mix-Ins (and Toppings)</h2> <p class='module-topnote-copy'>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?</p> </div> <ul class="guide-variations-pager guide-variations-pager-4-items"> <li class='guide-variations-item'> <a href="#" data-href="variation-nuts" class="guide-variation-link guide-variation-link-active"> <div class="guide-variation-label">Nuts</div> </a> </li> <li class='guide-variations-item'> <a href="#" data-href="variation-chocolate" class="guide-variation-link"> <div class="guide-variation-label">Chocolate</div> </a> </li> <li class='guide-variations-item'> <a href="#" data-href="variation-candy" class="guide-variation-link"> <div class="guide-variation-label">Candy</div> </a> </li> <li class='guide-variations-item'> <a href="#" data-href="variation-sauces" class="guide-variation-link"> <div class="guide-variation-label">Sauces</div> </a> </li> </ul> <div id="guide-variation-steps-wrap" class="guide-list-steps-wrap guide-variations"> <ul id="variation-nuts" class="guide-list-steps guide-variation-steps guide-variation-steps-active"> <div class="variation-print-kicker">Nuts</div> <li>  <p>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.</p> </li> </ul>  <ul id="variation-chocolate" class="guide-list-steps guide-variation-steps"> <div class="variation-print-kicker">Chocolate</div> <li>  <p>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.</p> </li> </ul>  <ul id="variation-candy" class="guide-list-steps guide-variation-steps"> <div class="variation-print-kicker">Candy</div> <li>  <p>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.</p> </li> </ul>  <ul id="variation-sauces" class="guide-list-steps guide-variation-steps"> <div class="variation-print-kicker">Sauces</div> <li>  <p>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.</p> </li> </ul>  </div>  </section> <section class="guide-section no_numbers guide-ice-cream-sauces-and-toppings guide-collection " id="guide-ice-cream-sauces-and-toppings">  <div class="guide-collections-wrap grid-wrap"> <div class="grid-wrap"> <section class="collection-carousel-wrap track-card-params" data-layout="grid" data-analytics-category="Guide | How to Make Ice Cream | Ice Cream Sauces and Toppings" data-tracker-module="Collection Band Recipe Card" data-tracker-region="Ice Cream Sauces and Toppings" data-page-type="guide" > <header class="collection-carousel-header"> <h2 class="super-collection-header"><a href="/68861692-nyt-cooking/1497388-ice-cream-sauces-and-toppings">Ice Cream Sauces and Toppings</a></h2> </header> <div class="collection-carousel-wrap-no-js"> <div class="collection-carousel standard collection-carousel-no-js owl-carousel"> <article 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class="cooking-time">10 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="6094" data-url="/recipes/6094-hot-fudge-sauce" data-uri="nyt://recipe/2755350d-cdac-5d94-a522-5b60c6854d88" data-seo-image-url="https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/6094-hot-fudge-sauce" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2017/06/12/dining/00Icecream12/00Icecream12-verticalTwoByThree735.jpg' alt='Image for Hot Fudge Sauce' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/6094-hot-fudge-sauce" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Hot Fudge Sauce" data-share-title="Hot+Fudge+Sauce+by+Kay+Rentschler"> Hot Fudge Sauce </h3> <p class="card-byline">Kay Rentschler</p> </div> <p class="cooking-time">10 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1016409" data-url="/recipes/1016409-strawberry-banana-compote" data-uri="nyt://recipe/4644ab7d-e6a3-54d9-ae49-4799dbe877b2" data-seo-image-url="https://static01.nyt.com/images/2014/06/01/magazine/01eat/01eat-mediumThreeByTwo440.jpg" > <div class="image-wrap"> <a href="/recipes/1016409-strawberry-banana-compote" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2014/06/01/magazine/01eat/01eat-mediumThreeByTwo440.jpg' data-src='https://static01.nyt.com/images/2014/06/01/magazine/01eat/01eat-mediumThreeByTwo440.jpg' data-pin-media='https://static01.nyt.com/images/2014/06/01/magazine/01eat/01eat-verticalTwoByThree735-v2.jpg' alt='Image for Strawberry-Banana Compote' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1016409-strawberry-banana-compote" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Strawberry-Banana Compote" data-share-title="Strawberry-Banana+Compote+by+Sam+Sifton"> Strawberry-Banana Compote </h3> <p class="card-byline">Sam Sifton</p> </div> <p class="cooking-time">20 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="11665" data-url="/recipes/11665-spiced-brandied-cherries" data-uri="nyt://recipe/018dff27-f5d1-5750-b3c5-ab6e7b297744" data-seo-image-url="https://static01.nyt.com/images/2014/06/04/dining/Spiced-Brandied-Cherries/Spiced-Brandied-Cherries-mediumThreeByTwo440.jpg" > <div class="image-wrap"> <a href="/recipes/11665-spiced-brandied-cherries" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2014/06/04/dining/Spiced-Brandied-Cherries/Spiced-Brandied-Cherries-mediumThreeByTwo440.jpg' data-src='https://static01.nyt.com/images/2014/06/04/dining/Spiced-Brandied-Cherries/Spiced-Brandied-Cherries-mediumThreeByTwo440.jpg' data-pin-media='https://static01.nyt.com/images/2014/06/04/dining/Spiced-Brandied-Cherries/Spiced-Brandied-Cherries-verticalTwoByThree735-v2.jpg' alt='Image for Spiced Brandied Cherries' loading='lazy'> </div> </a> <a class="divSticker" href="/tag/easy" title="Search for Easy Recipes"> <div class="sticker easy">Easy</div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/11665-spiced-brandied-cherries" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Spiced Brandied Cherries" data-share-title="Spiced+Brandied+Cherries+by+Melissa+Clark"> Spiced Brandied Cherries </h3> <p class="card-byline">Melissa Clark</p> </div> <p class="cooking-time">20 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="412" data-url="/recipes/412-ginger-butterscotch-sauce" data-uri="nyt://recipe/1f067df9-6853-5b42-a670-ffec3959dbe3" data-seo-image-url="https://static01.nyt.com/images/2014/03/27/dining/squashpie/squashpie-mediumThreeByTwo440.jpg" > <div class="image-wrap"> <a href="/recipes/412-ginger-butterscotch-sauce" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2014/03/27/dining/squashpie/squashpie-mediumThreeByTwo440.jpg' data-src='https://static01.nyt.com/images/2014/03/27/dining/squashpie/squashpie-mediumThreeByTwo440.jpg' data-pin-media='https://static01.nyt.com/images/2014/03/27/dining/squashpie/squashpie-verticalTwoByThree735-v2.jpg' alt='Image for Ginger Butterscotch Sauce' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/412-ginger-butterscotch-sauce" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Ginger Butterscotch Sauce" data-share-title="Ginger+Butterscotch+Sauce+by+Melissa+Clark"> Ginger Butterscotch Sauce </h3> <p class="card-byline">Melissa Clark, Pichet Ong</p> </div> <p class="cooking-time">25 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1013489" data-url="/recipes/1013489-chocolate-shell-ice-cream-topping" data-uri="nyt://recipe/3718cc81-5a5c-5cda-9575-ab0836dbc847" data-seo-image-url="https://static01.nyt.com/images/2019/07/22/dining/mc-chocolate-shell/mc-chocolate-shell-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1013489-chocolate-shell-ice-cream-topping" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2019/07/22/dining/mc-chocolate-shell/mc-chocolate-shell-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2019/07/22/dining/mc-chocolate-shell/mc-chocolate-shell-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2019/07/22/dining/mc-chocolate-shell/mc-chocolate-shell-verticalTwoByThree735.jpg' alt='Image for Chocolate Shell Ice-Cream Topping' loading='lazy'> </div> </a> <a class="divSticker" href="/tag/easy" title="Search for Easy Recipes"> <div class="sticker easy">Easy</div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1013489-chocolate-shell-ice-cream-topping" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Chocolate Shell Ice-Cream Topping" data-share-title="Chocolate+Shell+Ice-Cream+Topping+by+Melissa+Clark"> Chocolate Shell Ice-Cream Topping </h3> <p class="card-byline">Melissa Clark, Thomas Keller</p> </div> <p class="cooking-time">5 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="6098" data-url="/recipes/6098-butterscotch-sauce" data-uri="nyt://recipe/f2473c79-ed8d-5bd5-b78c-b28e2997690f" data-seo-image-url="https://static01.nyt.com/images/2014/06/02/dining/Butterscotch-Sauce/Butterscotch-Sauce-mediumThreeByTwo440.jpg" > <div class="image-wrap"> <a href="/recipes/6098-butterscotch-sauce" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2014/06/02/dining/Butterscotch-Sauce/Butterscotch-Sauce-mediumThreeByTwo440.jpg' data-src='https://static01.nyt.com/images/2014/06/02/dining/Butterscotch-Sauce/Butterscotch-Sauce-mediumThreeByTwo440.jpg' data-pin-media='https://static01.nyt.com/images/2014/06/02/dining/Butterscotch-Sauce/Butterscotch-Sauce-verticalTwoByThree735-v2.jpg' alt='Image for Butterscotch Sauce' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/6098-butterscotch-sauce" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Butterscotch Sauce" data-share-title="Butterscotch+Sauce+by+Kay+Rentschler"> Butterscotch Sauce </h3> <p class="card-byline">Kay Rentschler</p> </div> <p class="cooking-time">40 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1014304" data-url="/recipes/1014304-eleven-madison-park-granola" data-uri="nyt://recipe/a5e3bb73-2b49-5cc8-bbf3-419068014fab" data-seo-image-url="https://static01.nyt.com/images/2024/01/22/multimedia/22MadParkGranola-rex-flwc/22MadParkGranola-rex-flwc-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1014304-eleven-madison-park-granola" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2024/01/22/multimedia/22MadParkGranola-rex-flwc/22MadParkGranola-rex-flwc-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2024/01/22/multimedia/22MadParkGranola-rex-flwc/22MadParkGranola-rex-flwc-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2024/01/22/multimedia/22MadParkGranola-rex-flwc/22MadParkGranola-rex-flwc-verticalTwoByThree735.jpg' alt='Image for Eleven Madison Park Granola' loading='lazy'> </div> </a> <a class="divSticker" href="/tag/easy" title="Search for Easy Recipes"> <div class="sticker easy">Easy</div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1014304-eleven-madison-park-granola" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Eleven Madison Park Granola" data-share-title="Eleven+Madison+Park+Granola+by+Sam+Sifton"> Eleven Madison Park Granola </h3> <p class="card-byline">Sam Sifton, Daniel Humm</p> </div> <p class="cooking-time">40 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card collection-card see-more" data-tracker-module="See More Recipes"> <a class="see-more-link card-link" href="/68861692-nyt-cooking/1497388-ice-cream-sauces-and-toppings"> <span>See all recipes</span> </a> </article> </div> </div> </section> </div> </div>  </section> <section class="guide-section guide-nav-section no_numbers guide-ice-cream-churning-tips " id="guide-ice-cream-churning-tips"> <div class='module-topnote'> <h2 class='module-title'>Ice Cream Churning Tips</h2> <p class='module-topnote-copy'>Making ice cream doesn’t need to be complicated: The greatest challenge is keeping ice crystals from forming, and even that doesn’t need to be too hard. Keeping in mind a few techniques can help you achieve a creamy texture worthy of an ice-cream parlor from your own kitchen.</p> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps"> <li> <p>• No matter what kind of ice cream maker you use, <strong>be sure to get the custard as cold as possible</strong> before adding it to the machine. If you’re using a self-refrigerating model, always chill the bowl before adding the custard. (You can probably do this by turning a switch on your machine; check the manual.) And when using a freezer-bowl model, always take the bowl out of the freezer just before churning; you don’t want to give it any chance to warm up. If you can make the custard the day before churning, an overnight rest in the refrigerator is ideal.</p> <p>• <strong>The longer ice cream is churned, the more air is whipped into it. </strong>The more air, the fluffier and less rich it’s going to be. <strong>For a rich base, churn for the minimal amount of time</strong>, making sure the custard and machine are as cold as possible. <strong>For an airy base, churn slightly longer. </strong>Remember that the ice cream will firm up in the freezer and shouldn’t be completely frozen in the machine. <strong>When it looks like soft serve, it’s done.</strong></p> <p>• <strong>If you’ve churned and churned and your ice cream is not coming together</strong>, it almost always means you didn’t start with a cold enough base. Your ice cream will look slightly thick but not thick enough. While this won’t occur with a compressor (self-refrigerating) machine, which chills as it churns, it can often happen with a freezer-bowl machine. In this case, you don’t want to keep churning and hoping for the best. The freezer bowl will get only warmer. You’ll need to refreeze the bowl before trying again. <strong>Pour the ice cream into a container and put it in the fridge until the bowl is ready, then rechurn</strong>. </p> </li> </ol> </div>  </section> <section class="guide-section guide-nav-section no_numbers guide-storing-and-serving " id="guide-storing-and-serving"> <div class='module-topnote'> <h2 class='module-title'>Storing and Serving</h2> <p class='module-topnote-copy'>Once you have your ice cream, storing and serving are your next — and final — considerations. How long you can keep your ice cream frozen depends on its variety and how cold your freezer is. Stored properly, most ice creams will last anywhere from week to a month.</p> </div> <div class="guide-list-steps-wrap"> <ol class="guide-list guide-list-steps"> <li> <p>There are several good ways to store ice cream. Loaf or cake pans covered tightly in plastic wrap work well for one to two days. Metal ones are best for recipes that require fast freezing because they get cold quickly. Plastic bags provide a better seal. (Tip: You can peel back the plastic bag and easily cut the ice cream into chunks.) <strong>You can also use any sealed container, glass or plastic</strong>, as long as the ice cream fits snugly within. Whatever you choose, <strong>freeze your ice cream immediately</strong> so that it can cool quickly and evenly.</p> <p>If you notice your ice cream crystallizing, but the flavor is still good, let it melt in the refrigerator so it remains cold, then rechurn it in your ice cream maker. That will restore its texture at least for another few days.</p> </li> <li> <h4 class='guide-module-subhead'>And to Serve…</h4> <p>It’s best to temper your ice cream before serving, that is, let it soften either in the refrigerator or at room temperature, so its texture becomes supple and silky and it becomes easier to scoop. <strong>A pint of ice cream will need 5 to 10 minutes at room temperature or anywhere from 20 minutes to an hour in the fridge to soften. </strong>Larger containers of ice cream will take a little longer to temper.</p> <p>If you need to cheat a bit of the softening time, you can run your ice cream scoop (if it’s metal) under hot water for several seconds. This will heat up the metal and help it cut through the ice cream.</p><p><em>Wirecutter, a product recommendation site owned by The New York Times Company, has suggestions for choosing <a href="https://www.nytimes.com/wirecutter/reviews/the-best-ice-cream-scoop/">the best ice cream scoop</a>.</em></p> </li> </ol> </div>  </section> <section class="guide-section no_numbers guide-more-ice-cream-recipes guide-collection " id="guide-more-ice-cream-recipes">  <div class="guide-collections-wrap grid-wrap"> <div class="grid-wrap"> <section class="collection-carousel-wrap track-card-params" data-layout="grid" data-analytics-category="Guide | How to Make Ice Cream | More Ice Cream Recipes" data-tracker-module="Collection Band Recipe Card" data-tracker-region="More Ice Cream Recipes" data-page-type="guide" > <header class="collection-carousel-header"> <h2 class="super-collection-header"><a href="/68861692-nyt-cooking/6595692-more-ice-cream-recipes">More Ice Cream Recipes</a></h2> </header> <div class="collection-carousel-wrap-no-js"> <div class="collection-carousel standard collection-carousel-no-js owl-carousel"> <article class="card recipe-card" data-type="recipe" data-id="1018791" data-url="/recipes/1018791-classic-hot-fudge-sundae" data-uri="nyt://recipe/8b486e58-723a-59ed-9747-912735dfb3bb" data-seo-image-url="https://static01.nyt.com/images/2017/06/12/dining/00Icecream11/00Icecream11-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1018791-classic-hot-fudge-sundae" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream11/00Icecream11-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream11/00Icecream11-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2017/06/12/dining/00Icecream11/00Icecream11-verticalTwoByThree735.jpg' alt='Image for Classic Hot Fudge Sundae' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1018791-classic-hot-fudge-sundae" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Classic Hot Fudge Sundae" data-share-title="Classic+Hot+Fudge+Sundae+by+Melissa+Clark"> Classic Hot Fudge Sundae </h3> <p class="card-byline">Melissa Clark</p> </div> <p class="cooking-time">35 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1018787" data-url="/recipes/1018787-classic-custard-ice-cream-base" data-uri="nyt://recipe/c1d04420-d590-55bf-9b33-5a887c111821" data-seo-image-url="https://static01.nyt.com/images/2017/06/13/dining/00Icecream29/00Icecream29-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1018787-classic-custard-ice-cream-base" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2017/06/13/dining/00Icecream29/00Icecream29-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2017/06/13/dining/00Icecream29/00Icecream29-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2017/06/13/dining/00Icecream29/00Icecream29-verticalTwoByThree735.jpg' alt='Image for Classic Custard Ice Cream Base' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1018787-classic-custard-ice-cream-base" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Classic Custard Ice Cream Base" data-share-title="Classic+Custard+Ice+Cream+Base+by+Melissa+Clark"> Classic Custard Ice Cream Base </h3> <p class="card-byline">Melissa Clark</p> </div> <p class="cooking-time">45 minutes, plus 4 1/2 hours' chilling and freezing</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1018788" data-url="/recipes/1018788-philadelphia-style-ice-cream-base" data-uri="nyt://recipe/d65ebe97-e7e1-5fc7-87d6-35ac439ba3b7" data-seo-image-url="https://static01.nyt.com/images/2017/06/12/dining/00Icecream19/00Icecream19-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1018788-philadelphia-style-ice-cream-base" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream19/00Icecream19-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream19/00Icecream19-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2017/06/12/dining/00Icecream19/00Icecream19-verticalTwoByThree735.jpg' alt='Image for Philadelphia-Style Ice Cream Base' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1018788-philadelphia-style-ice-cream-base" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Philadelphia-Style Ice Cream Base" data-share-title="Philadelphia-Style+Ice+Cream+Base+by+Melissa+Clark"> Philadelphia-Style Ice Cream Base </h3> <p class="card-byline">Melissa Clark</p> </div> <p class="cooking-time">15 minutes, plus at least 4 1/2 hours' chilling and freezing</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1018790" data-url="/recipes/1018790-no-churn-ice-cream" data-uri="nyt://recipe/2c99c49c-65ff-5068-ba14-5cec53b0ce08" data-seo-image-url="https://static01.nyt.com/images/2017/06/12/dining/00Icecream17/100Icecream17-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1018790-no-churn-ice-cream" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream17/00Icecream17-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream17/00Icecream17-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2017/06/12/dining/00Icecream17/100Icecream17-verticalTwoByThree735.jpg' alt='Image for No-Churn Ice Cream' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1018790-no-churn-ice-cream" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="No-Churn Ice Cream" data-share-title="No-Churn+Ice+Cream+by+Melissa+Clark"> No-Churn Ice Cream </h3> <p class="card-byline">Melissa Clark</p> </div> <p class="cooking-time">40 minutes, plus 3 hours' freezing</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1024834" data-url="/recipes/1024834-gelato" data-uri="nyt://recipe/11dca7db-8240-5f4e-abd0-643a20bc28f9" data-seo-image-url="https://static01.nyt.com/images/2024/02/21/multimedia/LH-Gelato-mwfp/LH-Gelato-mwfp-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1024834-gelato" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2024/02/21/multimedia/LH-Gelato-mwfp/LH-Gelato-mwfp-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2024/02/21/multimedia/LH-Gelato-mwfp/LH-Gelato-mwfp-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2024/02/21/multimedia/LH-Gelato-mwfp/LH-Gelato-mwfp-verticalTwoByThree735.jpg' alt='Image for Gelato' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1024834-gelato" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Gelato" data-share-title="Gelato+by+Lidey+Heuck"> Gelato </h3> <p class="card-byline">Lidey Heuck</p> </div> <p class="cooking-time">About 6 hours</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1018789" data-url="/recipes/1018789-vegan-ice-cream" data-uri="nyt://recipe/4ea19816-97d7-5a2b-9b39-5926e72cf790" data-seo-image-url="https://static01.nyt.com/images/2017/06/12/dining/00Icecream21/00Icecream21-mediumThreeByTwo440.jpg" > <div class="image-wrap"> <a href="/recipes/1018789-vegan-ice-cream" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream21/00Icecream21-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2017/06/12/dining/00Icecream21/00Icecream21-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2017/06/12/dining/00Icecream21/00Icecream21-verticalTwoByThree735.jpg' alt='Image for Vegan Ice Cream' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1018789-vegan-ice-cream" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Vegan Ice Cream" data-share-title="Vegan+Ice+Cream+by+Melissa+Clark"> Vegan Ice Cream </h3> <p class="card-byline">Melissa Clark</p> </div> <p class="cooking-time">20 minutes, plus 4 1/2 hours' chilling and freezing</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1016626" data-url="/recipes/1016626-salted-caramel-ice-cream" data-uri="nyt://recipe/759ae887-b3a5-58d2-b507-34928e090128" data-seo-image-url="https://static01.nyt.com/images/2017/01/25/dining/25COOKING-SALTEDCARAMEL-ICECREAM1/25COOKING-SALTEDCARAMEL-ICECREAM1-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1016626-salted-caramel-ice-cream" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2017/01/25/dining/25COOKING-SALTEDCARAMEL-ICECREAM1/25COOKING-SALTEDCARAMEL-ICECREAM1-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2017/01/25/dining/25COOKING-SALTEDCARAMEL-ICECREAM1/25COOKING-SALTEDCARAMEL-ICECREAM1-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2017/01/25/dining/25COOKING-SALTEDCARAMEL-ICECREAM1/25COOKING-SALTEDCARAMEL-ICECREAM1-articleLarge.jpg' alt='Image for Salted Caramel Ice Cream' loading='lazy'> </div> <div class="icon-video-icon-white-bg"></div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1016626-salted-caramel-ice-cream" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Salted Caramel Ice Cream" data-share-title="Salted+Caramel+Ice+Cream+by+Melissa+Clark"> Salted Caramel Ice Cream </h3> <p class="card-byline">Melissa Clark</p> </div> <p class="cooking-time">30 minutes, plus several hours’ cooling, chilling and freezing</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1013224" data-url="/recipes/1013224-bittersweet-chocolate-ice-cream" data-uri="nyt://recipe/6ca034fc-7fe5-55d7-9fe1-c54cfbaeea4f" data-seo-image-url="https://static01.nyt.com/images/2014/04/18/dining/Bittersweet-Chocolate-Ice-Cream/Bittersweet-Chocolate-Ice-Cream-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1013224-bittersweet-chocolate-ice-cream" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2014/04/18/dining/Bittersweet-Chocolate-Ice-Cream/Bittersweet-Chocolate-Ice-Cream-mediumThreeByTwo440.jpg' data-src='https://static01.nyt.com/images/2014/04/18/dining/Bittersweet-Chocolate-Ice-Cream/Bittersweet-Chocolate-Ice-Cream-mediumThreeByTwo440.jpg' data-pin-media='https://static01.nyt.com/images/2014/04/18/dining/Bittersweet-Chocolate-Ice-Cream/Bittersweet-Chocolate-Ice-Cream-verticalTwoByThree735-v2.jpg' alt='Image for Bittersweet Chocolate Ice Cream' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1013224-bittersweet-chocolate-ice-cream" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Bittersweet Chocolate Ice Cream" data-share-title="Bittersweet+Chocolate+Ice+Cream+by+Melissa+Clark"> Bittersweet Chocolate Ice Cream </h3> <p class="card-byline">Melissa Clark</p> </div> <p class="cooking-time">20 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card recipe-card" data-type="recipe" data-id="1024635" data-url="/recipes/1024635-halo-halo" data-uri="nyt://recipe/705be71b-9038-538b-8387-903afa273bf8" data-seo-image-url="https://static01.nyt.com/images/2023/11/28/multimedia/ND-Halo-Halo-cglf/ND-Halo-Halo-cglf-articleLarge.jpg" > <div class="image-wrap"> <a href="/recipes/1024635-halo-halo" class="image-anchor card-link" > <div class='image'> <img class='fixed-height' src='https://static01.nyt.com/images/2023/11/28/multimedia/ND-Halo-Halo-cglf/ND-Halo-Halo-cglf-mediumThreeByTwo252.jpg' data-src='https://static01.nyt.com/images/2023/11/28/multimedia/ND-Halo-Halo-cglf/ND-Halo-Halo-cglf-mediumThreeByTwo252.jpg' data-pin-media='https://static01.nyt.com/images/2023/11/28/multimedia/ND-Halo-Halo-cglf/ND-Halo-Halo-cglf-verticalTwoByThree735.jpg' alt='Image for Halo-Halo' loading='lazy'> </div> </a> </div>  <div class="card-info-wrapper"> <a href="/recipes/1024635-halo-halo" class="card-recipe-info card-link" > <div class="card-data-wrapper"> <h3 class="name" data-name="Halo-Halo" data-share-title="Halo-Halo+by+Naz+Deravian"> Halo-Halo </h3> <p class="card-byline">Naz Deravian</p> </div> <p class="cooking-time">15 minutes</p> </a> <div class="controls card-controls recipe-card-controls"> <div class="control-buttons"> <div class="control-save-btn control-btn"> <span class="icon icon-bookmark-hover-outline control-transition"></span> <span class="icon icon-bookmark-hover-fill"></span> </div> </div> </div> </div> </article> <article class="card collection-card see-more" 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