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Eating more ice cream when the weather turns hot and sultry in summer is a cosmic message. You always have the option to stop by your local ice cream shop for instant gratification, but why not save time and effort by making your favorite flavors at home?
“It looks intimidating, but it’s really pretty simple,” said Jackie Cuscoona, owner of a social ice cream parlor in Brooklyn, New York. Make Your Own Ice Cream “To me, it looks like alchemy. Thanks to your hard work, what was once a liquid has turned into a delicious frozen solid.” According to her, any home cook, regardless of experience, can practice this alchemy. All you need is a little pantry staples and a little creativity. Here’s how to make ice cream at home.

Expensive machines are unnecessary.

You’ll need an ice cream maker to start whipping up frozen treats. But you don’t have to go bankrupt to buy something good. “It’s totally fine to start with the base model, anyone can do it,” Cuscuna assured us.

The cheapest models have bowls that need to be pre-frozen, which takes up valuable freezer space and requires careful planning. These models require more effort and planning ahead of time, but if the investment is worth it, they will last longer and perform better in the long run. Compressor-based models are more expensive and heavier, but do not require pre-freezing.

If you’re wondering what equipment this food writer uses to make home-made ice cream, be aware that I upgraded to a compressor in 2020 after 15 years of perfecting the recipe in a more basic frozen bowl.

In the spirit of exploration, you can make ice cream without using electricity. When her family makes ice cream for fun, “we prefer the old method of hand-cranking with ice and rock salt,” said Kuskuna, although this method isn’t widely used socially. One of these hand-painted versions might be just what you need to entertain the kids at your lake or beach home.

Eggs are not needed in any way.

Some of the best ice creams are made with an egg custard base, which gives the dessert a soft, rich texture. Eggs are an emulsifier because they contain both protein and fat, which helps to maintain the consistency of the ice cream as the ice cream is stirred and bubbles are whipped into the cream base.

To make a rich vanilla ice cream, start with the classic egg-based custard. The toppings range from traditional to innovative, such as the Rice Krispy Treat ice cream.

If you don’t want to use eggs for your ice cream base, cuscouna suggests replacing it with “something else that can make it as creamy as possible.” Benjamin Franklin is said to have invented Philadelphia-style ice cream to help cool the Constituent Assembly delegates during the sweltering summer of 1787. The basic ingredients of ice cream are heavy cream, milk, and sugar. Unlike egg-based ice cream, this can have a smooth serving texture thanks to the fat in the heavy cream, which helps emulsify the mixture.

Eggs are not needed, as other ingredients can be used to stabilize and emulsify the ice cream. Salt and Straw Creamery, based in Portland, Oregon, uses xanthan gum, light corn syrup, and dry milk powder for its egg-free ice cream base, while Jenny’s Flamboyant Ice Cream uses cream cheese, corn syrup and cornstarch. do. Try the Philadelphia-style Rocky Road, which uses cocoa powder to make the ice cream base thick and soft to make egg-free ice cream like chocolate.

See how The Society thickens and builds an egg-free ice cream base. As for the ice cream base, Cuscuna says, “It purees the mixins we use, like brownies or gooey buttercakes.” They added cakes and cookies to the base to make it “thicker, creamier, and richer in flavor,” as she describes it.

What, pure milk ice cream? I don’t care!

With superior plant- and nut-based dairy alternatives available now, making homemade vegan ice cream is much easier than it was even a decade ago. Non-dairy milks such as coconut milk, almond milk and cashew milk can be used to make dairy-free ice cream. Cashews and coconut milk are used to make this salted bourbon caramel ice cream.