When it's hot and sticky in the summer, consider it a sign that the universe is giving you an excuse to eat more ice cream. You can get instant gratification by grabbing a cone at your local scoop shop, but why not take the time to make your favorite flavor at home?
"It seems intimidating but it's really quite easy," said Jackie Cuscuna, founder of Brooklyn, New York ice cream shop. Making homemade ice cream"seems like something more like alchemy. You're taking a liquid and turning it into a delectable frozen solid," she added.
This alchemy can be accomplished by any home cook, regardless of skill level. All you need are a few basic ingredients and a little imagination. Here's how to turn your kitchen into a full-scale ice cream laboratory.First things first: You'll need an ice cream maker to churn your frozen concoctions. But you don't need to dip into your savings to get one that does the job well."It's absolutely 100% OK to start off with a basic model -- any one will do," Cuscuna said.
The most affordable models use a bowl that needs to be pre-frozen before use, which does take up space in the freezer and requires advance planning. However, if that additional time and forethought makes sense from a cost perspective, these models are reliable and long-running. Compressor models are more expensive but don't require any advance freezing.For a challenge, you can make ice cream without electricity.
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