Ice Cream/Frozen Desserts

How to Make Ice Cream

July 12, 2019
Photo by Bobbi Lin

Ice cream is one of the best parts of summer, if not the best part of summer. But as fun as it is to chase the Good Humor truck down the street (oh c’mon, as if you’ve never?), it’s even more fun to churn up a batch at home and eat it straight from the container, barefoot and curled up by the AC. Here, we’ll cover everything you need to know about making homemade ice cream.

Pick Your Ice Cream Base

Vanilla ice cream is often seen as the ultimate plain-Jane flavor, but it’s not. It’s vanilla. If you remove the extract or bean, you’re left with sweet cream, the purest ice cream possible. In Italy, the equivalent gelato is known as fior di latte, or “flower of milk” (so pretty). You can—and should!—eat sweet cream as is. But it also happens to be the foundation for all other ice creams. Here are six ways to make it:

Photo by Bobbi Lin

1. Philadelphia-Style

Named for the many dairy farms that used to surround Philadelphia, this eggless ice cream base is as simple as it gets. Because there is no cooking involved, preparing the base is as easy as whisking together cream, milk, sugar, and salt, then chilling and churning.

Pros: Cooking a custard—without curdling the egg yolks—takes skill. Stirring ingredients doesn’t! You can’t mess this up. The brighter, lighter flavor of Philadelphia-style also lends itself particularly well to fresh fruit, vegetable, or herb ice creams.

Join The Conversation

Top Comment:
“What would you say was the best way to incorporate something like Nutella into an ice cream? I've recently discovered the chocolate hazelnut spread by Gu and it's delicious. The recipes I've seen for Nutella all seem to use a blender and a no churn recipe and I've been wondering why. Thank you for your help.”
— livingonanisland

Cons: Because there are no fatty egg yolks to emulsify the ice cream base, Philadelphia-style ice creams freeze harder and icier than their custardy counterparts. To sidestep this, make sure to let the ice cream sit out at room temperature for 10-ish minutes before serving, or supplement the granulated sugar with a liquid sweetener, such as corn syrup or honey (more on why below, “How to Avoid Icy Ice Cream”).

Basic ratio: 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar (or ½ cup granulated sugar plus ¼ cup liquid sweetener), ¼ teaspoon kosher salt.

Photo by Bobbi Lin

2. French-Style

Also known as custard ice cream, this super silky base is distinguished by its egg yolks. Unlike Philadelphia-style, you have to cook the ingredients first, then chill, then churn. Here’s the cheat sheet: Combine the egg yolks, sugar, and salt in a bowl. Warm up the cream and milk. Slowly add the warm dairy to the yolk-sugar mixture (to temper the yolks), then return the whole mixture to the stovetop and cook until thick enough to coat a spoon, like gravy.

Pros: The egg yolks not only add rich flavor and a buttery color, but they act as an emulsifier, creating a smoother, creamier ice cream that’s less prone to crystallization (the enemy of ice cream everywhere!).

Cons: Egg-tempering and custard-making can be tricky. If you temper the eggs or cook the mixture too quickly, you’ll end up with scrambled eggs (and eggy-tasting ice cream, ick). To avoid this, temper the yolks as slowly as possible (adding a couple tablespoons of warm liquid at a time), then cook over medium-low heat, whisking slowly but constantly.

Basic ratio: 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 6 egg yolks, ¼ teaspoon kosher salt.

Photo by Rocky Luten

3. Neither Here (Philadelphia) Nor There (France)

If you look hard enough, you’ll find a couple rebellious ice cream recipes that call for egg yolks, but don’t cook them. This style is so uncommon, there’s not even a name for it, but it’s the sort of ice cream my mom made every summer when I was growing up, inspired by the now 32-year-old Ben & Jerry’s cookbook. Turns out, Superiority Burger owner and ice cream extraordinaire does the same thing. As Dana Cree writes in Hello, My Name Is Ice Cream, Headley “likes how the egg yolk adds richness but no cooked flavor.”

Pros: With this method, you can get the best of both worlds. Simply whisk the eggs and sugar until pale yellow and very thick, then add the cream and milk. It’s the ease of the Philadelphia method, with some bonus richness.

Cons: Raw egg yolks are questionable from a food-safety perspective (since germs, like salmonella, can only be killed by cooking to a certain temperature). Proceed at your own risk.

Basic ratio: 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar (or ½ cup granulated sugar plus ¼ cup liquid sweetener), 2 large egg yolks, ¼ teaspoon kosher salt.

Photo by Bobbi Lin

4. Sicilian-Style

A cooked-until-thick ice cream base, just like custardy French, but in this case, egg yolks aren't doing the thickening. Cornstarch is. (Yes, the same cornstarch you have in your pantry to make gravy!) As David Lebovitz notes in The Perfect Scoop, "thickening gelato with a starch is a Sicilian trait, and it is done because egg yolks are less digestible than starch, important during their hot summers." If you ask me, the chewy, silky result is something to get behind anytime, anywhere. To make a Sicilian-style ice cream: Heat up the cream and milk. Separately stir together the sugar, cornstarch, and salt. Slowly add the warm liquids to the dry ingredients, return to the saucepan, and continue to cook until thick. Chill completely, then churn.

Pros: Cornstarch inhibits ice crystallization (more on that below, "How to Avoid Icy Ice Cream"), which means you're in for a supremely creamy ice cream. It's the sort of texture egg yolks would accomplish, but without the added heaviness.

Cons: Cornstarch breaks down in the freezer over time, which means you won't want to keep this ice cream around forever. Get on those sundaes sooner than later.

Basic ratio: 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1/4 teaspoon kosher salt.

5. No-Churn

You don’t need an ice cream maker to make ice cream. But you do need to know how to mimic one. An ice cream maker accomplishes two things at once: freezing and aerating the ice cream base. Freezing makes the mixture scoopable (instead of pourable), while aerating makes the mixture fluffy (instead of rock-hard). The most common no-churn method uses sweetened condensed milk and whipped cream. The former acts as a custard-like base, while the latter adds air. But there are other ways to get creative: In this Genius lemon ice cream, you freeze a lemon-thickened ice cream base until slushy (2 to 3 hours), stir it up, then continue freezing. You can also freeze an ice cream base completely, break it up into chunks, then whip these until fluffy in a food processor like in this no-churn peach ice cream.

Pros: No special equipment needed. No-churn ice cream recipes are great if you’re in a small kitchen with limited appliances—or, ahem, if you forgot to freeze the bowl for your ice cream maker (me, all the time).

Cons: Because these ice creams are creatively—not technically—“churned,” they get harder and icier quicker. If you make a batch, try to eat it as soon as possible (maybe this isn’t such a bad thing after all).

Basic ratio: 2 cups heavy cream, 1 (14-ounce) can sweetened condensed milk, ¼ teaspoon kosher salt.

Photo by Julia Gartland

6. Non-Dairy

Not to be confused with sorbet, which is non-dairy, yes, but is made up of fruit puree or juice, sugar, and water. Non-dairy ice creams are all about creamy ingredients—they just happen to come from plants, not cows. Coconut milk is the most common, though you’ll also see cashew milk, soy milk, almond milk, and even oat milk. Combining different milks allows you to customize the flavor and fat content. Because many recipes are both non-dairy and vegan (no animal products at all), egg yolks are an uncommon emulsifier. In their place, you’ll find everything from coconut or olive oil to cornstarch or arrowroot starch.

Pros: For people who don’t eat dairy by choice or can’t because of an allergy, non-dairy ice cream is a dream doppelgänger. When made properly, it’s as scoopable and creamy as the real deal.

Cons: While dairy milks are mild in flavor and rich in fat content, non-dairy milks are more complicated. If you pick a leaner variety, like soy or oat, you should supplement it with a fattier milk and/or oil. And if you go for all coconut milk (the richest of the bunch), be prepared for a coconutty flavor.

Basic ratio: 2 (13.5-ounce) cans full-fat coconut milk, ½ cup granulated sugar (or ¼ cup granulated sugar plus ¼ cup liquid sweetener), 2 tablespoons melted coconut oil (refined for less coconutty flavor), ¼ teaspoon kosher salt.

How to Flavor Any Ice Cream Base

Photo by Bobbi Lin

Now that you know how to make a sweet cream base, let's learn how to flavor it. You can customize your ice cream in countless ways, from grinding up black sesame seeds to opening a bottle of beer, but here we're going to focus on the basics.


The easiest way to flavor a sweet cream base is by adding an extract. Vanilla, almond, and mint are most common. Like salt, the best way to determine the quantity here is to taste, starting with small amounts (say, ¼ teaspoon per 1-quart batch) and increasingly incrementally. While it’s difficult to overdo something like vanilla (some recipes use several teaspoons), it’s easy with more potent extracts like almond or mint. Incorporate by stirring into the ice cream base, either right after cooking for cooked bases or with the rest of the ingredients for uncooked ones.


Like extracts, powders are an easy-as-heck way to go from plain to name-your-dream-flavor. Try instant espresso powder (estimate 2 to 3 tablespoons per 1-quart batch) or matcha powder (estimate 1 to 1 ½ tablespoons per 1-quart batch). To incorporate, add a small amount of the cream or milk to the powder to smoothly dissolve, then mix that into the rest of the liquid base (can be done either before or after cooking, or in no-cook ice creams).


You can infuse with heat or without it—and the ingredient possibilities are endless. To do a stovetop infusion, combine the liquids with your chosen ingredient, bring to a simmer, let steep for 30 or so minutes (tasting every so often to check progress), then strain. To do a cold infusion, combine the liquids with your chosen ingredient and refrigerate for 12 to 24 hours (again, tasting every so often to check progress), then strain. Here are a few VIPs: Fresh herbs (estimate 1 cup mint or basil, or a few sprigs of rosemary, thyme, or lavender per 1-quart batch). Ginger (estimate a 5-inch piece, chopped, per 1-quart batch). Spices (estimate 1 to 2 tablespoons of something like fennel seeds or black peppercorns per 1-quart batch). Tea (estimate 5 tea bags, like Earl Gray, per 1-quart batch). To learn more about infusions, right this way.


This is easy to remember. To make a fruit ice cream, add a fruit puree. You can do this a couple ways: 1) Add some sugar to chopped- up fruit (subtract that amount from the overall recipe), let it macerate in the fridge (a fancy way of saying become syrupy and delicious), then blend (and strain if seedy). 2) Cook the fruit on the stovetop or in the oven until soft and jammy, then blend and strain. Estimate ¾ to 1 ½ cups puree per 1-quart batch, depending on the flavor, starting with smaller amounts and adding to taste. Some favorites of mine: strawberry, raspberry, blackberry, peach, apricot, plum, and cherry.

How to Avoid Icy Ice Cream

Photo by Mark Weinberg

Even though it’s called ice cream, no one wants icy ice cream. No matter the flavor, our goal is always: creamy as can be. Unfortunately, thanks to your freezer’s temperature fluctuations (which encourage crystallization) and most homemade ice cream’s lack of stabilizers (which hinder crystallization), creamy ice cream can be tough to achieve. But worry not! Here are a few tricks to keep up your sleeve:

Liquid sweeteners

Light corn syrup (different than high-fructose!) is one of the most efficient ways to achieve creamy, scoopable, dang-good ice cream. It’s neutral in flavor, available at most supermarkets, and can be swapped into any recipe. Not only does corn syrup disrupt crystallization, but it’s less sweet than granulated sugar, yielding a more balanced, less cloying ice cream. Honey also achieves a creamier result, but it’s intensely sweet and flavorful (sometimes this is a good thing—think herbal lavender or tangy blackberry—sometimes it’s not). As a general rule, you can replace ¼ to ⅓ of the granulated sugar with a liquid sweetener.


Cornstarch is probably already in your pantry, for everything from gravy to extra-crispy fried chicken. It also happens to be a great stabilizer for ice cream. And by stabilizer, I mean an ingredient that stabilizes the water content and thwarts crystallization. Estimate 1 to 3 tablespoons per 1-quart batch of ice cream. To incorporate, combine sugar, cornstarch, and salt in a bowl, slowly add warmed cream and milk, transfer back to the saucepan, and bring to a boil for 1 minute to activate the starch’s thickening powers.

Cream cheese

Also a household staple, cream cheese is as happy in ice cream as it is on a bagel (and that’s pretty happy). Its stable structure comes from various ingredients, like whey proteins or carob bean gum, depending on the brand. These encourage a creamier ice cream that will hold up better in the freezer. Estimate 2 ounces cream cheese per 1-quart batch of ice cream. To incorporate: For a cooked ice cream base, slowly whisk the just-cooked base into softened cream cheese. For an uncooked base, blend the base with softened cream cheese until completely smooth.


Put water in the freezer and it turns into ice. Put vodka in the freezer and it turns into, well, really cold vodka. Why? Alcohol has a lower freezing point, a scientific nugget we can use to make creamier, more scoopable ice cream. Estimate 1 to 3 tablespoons booze per 1-quart batch of ice cream. Vodka will go unnoticed, while Scotch, bourbon, or rum add bonus flavor. To incorporate, stir into your ice cream base right before churning.


The oldest trick in the book. Don’t forget to take ice cream out of the freezer in advance. Figure 5 to 15 minutes, depending on the container size. And if you do forget (that’s okay), microwave the container in 10-second bursts until scoopable. Just be careful not to turn it into soup—though, if you do, Ina Garten knows just the way to use it.

How to Incorporate Mix-Ins

Photo by Rocky Luten

What would cookies and cream ice cream be without the Oreos? (Vanilla.) Or rocky road without the marshmallows and nuts? (Chocolate.) Or Chunky Monkey without the fudge pieces and nuts? (Um. Monkey?) You catch my drift. In so many cases, the mix-ins make the ice cream, whether that’s a classic flavor or your own creation. Go crazy.

The Golden Ratio

Estimate 1 to 2 cups mix-ins per 1-quart batch. Start with a smaller amount, then increase to sight, depending on how chunky you want your ice cream.

Think Ahead

Freeze the mix-ins before you incorporate them into the ice cream. If you stir room-temperature mix-ins into just-churned ice cream, you’ll significantly raise its temperature (not what we want). I like to spread them out on a plate so they don’t freeze into one big blob (also not what we want).

When to Incorporate

Add mix-ins to ice cream either at the very end of churning, letting the machine do the stirring for you, or sprinkle them into the ice cream as you transfer it from the machine to the container.

Try These
  • Candied or chocolate-covered nuts
  • Crumbled toffee or nut brittle
  • Chopped-up candy (especially Reese’s)
  • Smashed cookies (chocolate chip, Oreo, peanut butter)
  • Itty-bitty cookie dough balls
  • Mini marshmallows
  • Cubed brownies

Think of stracciatella as literal chocolate chips. When the ice cream is in its last seconds of churning, pour in melted chocolate, in the thinnest possible stream. The cold ice cream will harden it instantly and the machine’s churner will break it into bits and shards. Estimate 4 ounces chocolate (dark, semisweet, or milk) per 1-quart batch.

Swirls and Ripples

Whether it’s fudge sauce, caramel sauce, jam, or lemon curd, the method is the same: After churning, add some sauce to the base of your container, then ice cream, then sauce, and so on. When you scoop the ice cream, you’ll end up with beautiful layers. Don’t pour into the machine or try stirring in by hand; you’ll end up with a homogenous mixture.

Rules of Storing

  1. Stick the storage container in the freezer at least 1 hour before churning.
  2. If you’re using an open-faced container, like a loaf pan, immediately cover with plastic wrap to prevent the ice cream from absorbing odors and acquiring that freezer-y taste (you know the one). Otherwise, opt for something with an airtight lid.
  3. Ice cream keeps forever, right? Not quite. The older it gets, the more its flavor and texture go downhill. Non-dairy and no-churn ice creams will become icier quickest; try to eat within a few days to a week. Other varieties are best within a month.

Which Ice Cream Maker Is Right for You?

While an ice cream maker isn’t necessary to make ice cream (see “No-Churn” above), it is ideal. These days, ice cream makers are relatively inexpensive, with many models under $50, and easy to find in stores or order online. Here are the three most common styles:

Photo by

If you plan to make ice cream once a month or so, get a frozen-bowl machine. These countertop machines include a liquid coolant–filled bowl, which has to be frozen in advance. (If you have the space, you can store the bowl in the freezer by default.) These machines are low in cost and easy to get the hang of.

Photo by

If you plan to make ice cream every week (hopefully more! who knows!), get a self-refrigerating machine. While these models are the most expensive of the group, their built-in compressor means you don’t have to remember to freeze a bowl and you can make multiple batches of ice cream in a row.

Photo by

If you want to make the ice cream with your bare hands and elbow grease and rugged determination, get an ice and rock salt machine. They come in automatic styles as well, but the signature here is the old-school hand-crank, which you wind yourself while the ice cream spins in a rock-salted ice bath. Besides requiring more effort, these models are messier than the other two. (And be careful not to get salt water in your ice cream!)

Pre-Churn Checklist

Odds are, a frozen-bowl ice cream machine is what’s right for you. While the nitty-gritty instructions (like how to assemble and clean) depend on the manufacturer, here are the big dos and don’ts:

  • Don’t forget to stick the ice cream maker’s bowl in the freezer. At least 24 hours in advance, ideally more. If the liquid coolant isn’t fully frozen, the ice cream won’t properly churn.
  • Go ahead and stick the storage container in the freezer, too. At least one hour in advance. To keep your just-churned ice cream as cold as possible, it makes a huge difference to transfer it into a pre-frozen container, then put that in the freezer.
  • Help the ice cream base help you. If you’re making a no-cook ice cream, start with cold-as-possible liquids, straight from the fridge. If you’re cooking a custard, strain it from the saucepan into a bowl set over another, larger bowl of ice (this is called an ice bath). Stir the custard until cold, then refrigerate.
  • Don’t rush the chilling. Refrigerate the base until it’s chilly as can be. Depending on whether you’re using a no-cook or cooked base, this can take anywhere from a couple hours to a full day. Don’t try to churn a lukewarm or even room-temperature base.
  • Taste the ice cream base before churning. Go on, try a spoonful. Ice cream should be seasoned to taste, just like tomato sauce or chicken soup. I often add another pinch of salt or even a teaspoon or two of cider vinegar, right before churning, until it's delicious enough to drink.

Other Very Useful Equipment

10 of Our Best Ice Cream Recipes

1. Labneh Ice Cream With Pistachio-Sesame Brittle

From ice cream mastermind David Lebovitz, this recipe is halfway between frozen yogurt and ice cream, with a tangy-tart flavor as refreshing as jumping in the ocean.

2. Preserved Lemon Ice Cream

Salty, sour preserved lemons take a break from helping out with dinner and work on dessert instead. To serve, drizzle with olive oil and sprinkle with salt.

3. Black Sesame Seed Ice Cream

Black sesame's ultra-nutty flavor is reminiscent of peanut butter, though no one would mistake the two thanks to its moody grey color. Try this with a dollop of jam on top.

4. Milk Chocolate Ice Cream With Salted Cashew Brittle

A good chocolate ice cream is hard to find—but you found one. Try to use a milk chocolate that's at least 38% cacao for the best flavor.

5. Black Raspberry Ice Cream

"If I had to choose one ice cream flavor for the rest of my life," writes our co-founder Merrill Stubbs, "it would be black raspberry." Enough said.

6. Fresh Mint Chip Ice Cream

Instead of the more common mint extract, this ice cream turns to fresh peppermint instead. All you have to do is combine the leaves and cream, and let steep.

7. Malted Vanilla Ice Cream With Chocolate-Covered Pretzels

Malted milk powder is an ice cream VIP. Its toasty, caramely flavor evokes an old-school milkshake. I keep a 40-ounce container in my pantry at all times.

8. Carrot Ice Cream

Naturally sweet carrots are old friends with cake. Turns out, they love ice cream, too. For more vegetable ice cream recipes, head here.

9. Browned Butter Pecan Ice Cream

Why make butter pecan ice cream when you could make browned butter pecan ice cream? The toasty milk solids underscore the ice cream's nutty flavor.

10. Avocado Ice Cream

Avocados are so rich and buttery, they act as the "cream" in this Mexican recipe. The rest of the ingredient list is just milk, sugar, and lime juice.

5 of Our Favorite Toppings

1. Hot Fudge

All you need are two ingredients: sweetened condensed milk and unsweetened chocolate. A splash of water helps things along and a big pinch of salt dials up the flavor.

2. Espresso Caramel Sauce

Like salt, instant espresso powder adds depth and complexity to caramel sauce, keeping it from being overly sweet. (Plus, caffeine!)

3. Yogurt Whipped Cream

Tart yogurt (or crème fraîche) balances the richness of plain whipped cream. This is great on extra-sweet ice cream flavors, like caramel or strawberry.

4. Slow-Roasted Strawberries

If you like strawberry sauce on ice cream, you’ll love this. All you need are strawberries, sugar, and a free afternoon. I love this on herbal ice creams, like mint or basil.

5. Magic Shell

Chocolate, strawberry, and matcha, oh my! Spoiler alert: It’s not magic, it’s coconut oil. Use refined coconut oil if you don’t want a coconutty flavor.

Hungry for More?

Now that you’re an ice cream–making fiend, you probably want to learn even more. Here are four cookbooks to check out:

Ben & Jerry's Homemade Ice Cream & Dessert Book. This delightfully illustrated book not only covers ice cream basics, but also includes a slew of freezer aisle–favorite flavors, from New York Super Fudge Chunk to Cherry Garcia.

The Perfect Scoop. This is the book that taught me to make ice cream. It was recently revised (read our interview with author David Lebovitz here) and includes ice cream 101, plus obsessed-over recipes (from classics like rum raisin to new favorites like avocado), as well as homemade sauces (hi, salted butter caramel) and mix-ins (hello, wet walnuts).

Hello, My Name Is Ice Cream. If you’re interested in the scientific hows and whys of ice cream–making, this is the book for you. Dana Cree gets into a molecular level of detail on everything from crystallization (and how to combat it with stabilizers) to ingredient ratios. The resulting flavors, like cold-press coffee and cheesecake, are pretty fun, too.

Ice Cream and Friends. We’d be remiss not to mention our own ice cream book. Just like it sounds, this is a user-friendly guide, here to lead you toward your next favorite ice cream flavor. Maybe it’s naked chocolate. Or cinnamon roll. You tell me.

This post contains products that are independently selected by our editors and writers, and Food52 may earn an affiliate commission. What are your homemade ice cream tips? Tell us in the comments!

See what other Food52 readers are saying.

  • Jenny
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    Andres Hernandez
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.


Jenny May 28, 2021
I just found and read your article. Thank you for your very informative post. I have just started making ice cream myself and found this article very helpful with great ideas. I like especially the information about preventing hard ice cream as I have been experiencing that. I will certainly try your ideas.
hemali12 November 25, 2020
Hey, such a great article you had posted.
I have been thinking of taking a perfect ice maker machine for a long time. Thanks a lot..!
aberms April 17, 2020
Would brown rice syrup work in place of corn syrup? I am anti-corn syrup myself and would love to find a replacement... Thanks! This article was very helpful!
Smaug April 17, 2020
Probably not. Corn syrup is basically pure glucose, a monosaccharide. Brown rice syrup is mostly composed of a couple of polysaccharides which, while they are broken down into glucose in the body, won't function the same in the kitchen. The primary reason that glucose is used in ice cream is that as a monosaccharide it has more bonds available to tie up free water molecules. I'm not sure what you have against corn syrup, but most claims of health problems have to do with high fructose corn syrup (an entirely different product from regular corn syrup) and are because of claims that large concentrations of fructose can cause metabolic problems; there is a lot of doubt about this , but it should be noted that honey would cause the same problems. You can buy glucose separately as either a powder or a syrup, but it is likely from corn anyway.
aberms April 17, 2020
Thanks for your reply. I'm not a fan of GMO corn products generally and have found Brown Rice Syrup to be a good sub in pecan pies and other recipes. I will tinker keep looking for another option. Thanks!
livingonanisland March 3, 2020
Thank you for this article. I bought an ice cream maker last week and this is the most comprehensive and well written resource I've found so far. You've certainly helped clarify a few things for me.
I've tried a couple of no cook recipes so far and am looking forward to having the time to do the cooked method.

What would you say was the best way to incorporate something like Nutella into an ice cream? I've recently discovered the chocolate hazelnut spread by Gu and it's delicious. The recipes I've seen for Nutella all seem to use a blender and a no churn recipe and I've been wondering why.

Thank you for your help.
Emma L. March 3, 2020
Thanks for the kind words! To incorporate something like a chocolate-hazelnut spread, you have a couple options, but it really depends on the end result you're after: 1) You could follow the "Swirls and Ripples" instructions above, which would give you fudgy streaks of Nutella (this would be nice with a bunch of ice cream bases, like sweet cream, vanilla, coffee, or even hazelnut or peanut butter). Or, 2) You could blend the Nutella directly into the ice cream base, to create a Nutella ice cream. In this case, I think cooked and no-cooked ice cream bases (either sweet cream or vanilla) would both work.
Andres H. November 2, 2019
are the basic ratios for 1 qt of ice cream?
Smaug November 2, 2019
Approximately- the amount of overrun (increase in volume due to incorporating air when freezing) will vary some with your churn. Usually, "l qt." recipes will yield somewhat more if things go right. These recipes aren't really designed to maximize overrun and will probably come in under 5c.
Smaug September 4, 2019
Frozen bowl ice cream makers are not limited to occasional use- there's no reason you can't refreeze the bowl and use it every day. You could even go crazy and buy an extra bowl- I paid about $40 for the Cuisinart machine w/bowl; haven't priced extra bowls (once a week is more my speed) but they can't be awfully expensive.
I tried substituting corn syrup for some of sugar in a cream/milk based ice cream. I went from 1/3 of a cup sugar to 1/4 C plus 1 tablespoon of corn syrup. The sweetness was perfect but it got as hard and grainy after 24 hours as the all sugar version. I may try the Dana Cree book next b
Smaug September 4, 2019
That would be a good idea. To briefly go into this particular case; the dichotomy for sugars is between a disaccharide (sucrose, or table sugar) and monosaccharides (generally glucose and fructose). The sucrose molecule is a combination of a glucose molecule and a fructose molecule, and the bond between the two uses up a bond from each molecule that could capture a water molecule; thus the monosaccharide is able to bond twice as much water.
This makes a difference, but in your case probably (and evidently) too small of one to really matter- the total amount of sugar in your recipe (assuming it's for a quart) is pretty small anyway. You could up your result by using invert sugar- which is sucrose broken down into fructose and glucose; Cree gives a simple recipe. Or you could use only monosaccharides- light corn syrup (at least Karo's) is basically all glucose, and honey is almost all fructose. Or high fructose corn syrup, but that's a tough sell these days. But there are other fronts on which to tackle the ice problem- I reiterate my recommendation of Cree's book.
Smaug September 4, 2019
"... that could otherwise capture a water molecule." Still waiting for that edit function.
Smaug September 3, 2019
I would highly recommend the Dana Cree book; so much of what passes for food science doesn't go much beyond giving names to things; her book- while not going into the sort of detail you'd get in an organic chemistry course- explains the mechanics of the many processes that can go into making ice creams, sherbets, sorbets and frozen yoghurt clearly and in ways that will allow you to use the information to develop your own recipes. I don't always agree with her on flavors (I'm pretty conservative) but I've made a number of her recipes and all have had first rate texture and clarity of flavor. There are base recipes for most styles (though some- Jeni's style ice cream and California sherbet- are hidden in side bars) and a lot of add ins, but the main thing about the book is that it will free you up from dependence on other people's recipes.
GrannyGo July 22, 2019
I have been making the Neither Here Nor There method for ice cream bases for years, using farm-fresh whole eggs instead of just yolks. To help combat the possibility of bacteria, I use a blender to mix the eggs with alcohol based extracts for a few minutes. I've experimented extensively with flavors. The ice cream is almost always creamy and delicious. I have had a few duds. That's okay; that's life! Thank you for your informative article and for so many ideas!
Emma L. July 23, 2019
So cool to hear that you follow that method! I haven't met many people who use it, but those who do really swear by it.
I am a regular ice cream maker but still learned several things from this article. Thank you. A superb piece, delicious.
Emma L. July 19, 2019
Thanks, Judith! Hope it leads you to a new favorite flavor.
This time of year I make sorbet that is just fruit purée. It is only good the day I make it, but it is fabulous then. I’m thinking of adding both a little bit of corn syrup and a bit of corn starch cooked until dissolved in lemon juice. I’ll let you know if it keeps better. I have a lot of peaches, apricots and cherries.
Emma L. July 19, 2019
Yes please, would love to know how it turns out!
Smaug September 3, 2019
Dana Cree in her book covers this subject; the product, which she calls "California sherbet," is made of fruit puree, water, starch and pectin. She recommends "Pomona's pectin", which is a type that gels with calcium rather than sugar. I haven't done this yet (I have some mango chunks and pectin on line for my next project), but all of her methods that I've tried produce first rate textures, and I've no doubt this would too- it would be well worth looking up her book if you're interested in perfecting your process. By the way, if you want to try just starch, you can use tapioca starch uncooked- about 2 tsp. for a quart would be a good starting place.
Smaug September 3, 2019
ps Egg whites (raw) have traditionally been used as a texturing agent in sherbets- I have no real information on how this works, but if you make ice cream you often find yourself with a lot of whites; it might be something to look into. I have tried it a few times, but not under controlled conditions and I can't say exactly what the effect was.
Smaug November 2, 2019
ps tapioca starch does need to be warmed to about 140 degrees after adding.
Annada R. July 15, 2019
Superb information! I feel like I have the KNOWLEDGE now.
Emma L. July 17, 2019
Thanks, Annada!
Tracy July 14, 2019
Love this article! Everything you want to know about ice cream! Thank you!
Emma L. July 17, 2019
Thank you, Tracy!
Eric K. July 12, 2019
Now I know everything and have the power.