What are the best ways to make homemade ice cream?

Homemade ice cream tastes fresher than most store-bought tubs, and you control the ingredients. There are three main approaches, from classic to no-machine.

1. Custard-style (French) ice cream

The richest, smoothest kind. The base is made of milk, cream, sugar and egg yolks, cooked like a custard.

1. Heat 1 cup milk and 2 cups cream with 3/4 cup sugar until steaming.
2. Whisk 5 or 6 egg yolks, slowly pour in some of the hot liquid while whisking, then return everything to the pot.
3. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 170 to 175°F. Cooking egg-based mixtures to at least 160°F makes them safe.
4. Strain, add vanilla, and chill thoroughly, ideally overnight.
5. Churn in an ice cream maker, then freeze for a few hours to firm up.

2. Philadelphia-style ice cream

No eggs: just cream, milk, sugar and flavor. Faster, lighter and cleaner tasting, ideal for fruit flavors. Dissolve the sugar, chill and churn. It can be a little icier after a few days in the freezer.

3. No-churn ice cream

No machine needed. Whip 2 cups of cold heavy cream to stiff peaks, then fold in a 14-ounce can of sweetened condensed milk and your flavoring. Spread in a loaf pan and freeze for at least 6 hours. The sugar and air in the mixture keep it scoopable.

Using an ice cream maker

• Freezer-bowl machines need the bowl frozen for at least 24 hours.
• Compressor machines freeze on their own and can make batch after batch.
• The base must be very cold before churning; warm bases make icy ice cream.
• Add mix-ins (chocolate chips, cookie pieces, swirls) in the last minute.

Tips for a smooth texture

• Fat and sugar keep ice cream soft. Cutting them too much makes it icy and hard.
• A tablespoon of alcohol (vodka, liqueur) or a little corn syrup helps keep it scoopable.
• Store in a shallow, airtight container with plastic wrap pressed on the surface to prevent ice crystals.
• Let it sit a few minutes at room temperature before scooping.
• Homemade ice cream is best within a week or two.

Flavor ideas

Vanilla bean, chocolate, coffee, salted caramel, strawberry, mint chocolate chip, or seasonal fruit. Pureed ripe fruit works well; overripe bananas make good “nice cream” when frozen and blended alone.

For more sweet ideas, see easy homemade desserts. Homemade yogurt can also become frozen yogurt, see how to make homemade yogurt.