Making ice cream from scratch allows you to be infinitely creative with your favorite mix-ins.
Stop by a grocery store these days, and you’ll probably find a wide range offrozen desserts.
But there’s nothing quite like homemade ice cream!
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It’s much easier than it seems to make ice cream from scratch, and it’s obviously delicious.
The best part is the variety of mix-ins you might add.
This base does take a little babysitting and caution to ensure the eggs don’t scramble.
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Philadelphia-Style
Philadelphia-style ice cream, sometimes known as American-style ice cream, doesn’t contain eggs.
The base is made up of milk, cream, or a combination of both.
There are also several no-churn options to make ice cream without a machine.
Samantha Seneviratne
Customizations
There are infinite possibilities when it comes to flavoring homemade ice cream.
of instant espresso powder or freeze-dried fruit pulsed in a food processor into a powder.
Enjoy it as is, or experiment with flavors and mix-ins and make it your own creation.
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You will need an ice cream maker to make this custard-based ice cream.
Most ice cream makers call to freeze the bowl at least a day in advance, so plan ahead.
(This helps to cool down the base later.)
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Place a fine mesh sieve over the bowl; set aside.
Bring to a gentle simmer over medium, stirring occasionally, until sugar is dissolved.
Watch carefully to ensure the milk does not boil.
Victor Protasio
Return the egg yolk mixture to the saucepan with the remaining milk mixture.
Strain the Custard
Strain the custard through a fine mesh sieve into the prepared bowl over ice.
Discard vanilla pod, if using.
Let cool, stirring occasionally, for about 20 minutes.
Custard can be made up to one day ahead and stored in an airtight container in the refrigerator.
Not a strawberry fan?
The base is just two (!)
The hardest part will be choosing your favorite mix-ins.
