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Homemade ice cream basics

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Making homemade ice cream is easier than ever with kitchen appliances that don’t require ice or salt. It’s an especially yummy way to enjoy homegrown berries and peaches.

There are many ice cream maker brands available with the premise of a bowl with cooling liquid inside an insulated wall. You freeze this ahead of time until the liquid is solid. It doesn’t take much space — so you can have this in your freezer ready at will for an ice cream craving. (Admittedly, if you don’t have it frozen already that can be the hardest step to making a batch!) My maker rotates the bowl around the mixing arm to freeze the dessert in about 30 minutes.

Recipes are plentiful, but you can cobble your own fruit creations with a few guidelines. These tips are for a 2-quart maker. (Source: Cuisinart)

• Use 4 cups total of a milk/cream combination. For example 1 cup milk and 3 cups cream, or 2 cups each. Naturally a higher fat content will yield a richer and creamier dessert.

• Add 1 cup sugar (see note below)

• Add 1-2 teaspoons vanilla extract, to taste.

Use a hand mixer to combine liquid and sugar, making sure sugar is dissolved.

• Use 3 cups fruit.

This next step takes a bit of time, but the flavor impact is well worth it:

• Combine your fruit (stemmed berries, sliced peaches, etc.) with 1/2 cup sugar and 4 tablespoons lemon or lime juice. Stir and let the fruit macerate for 2 hours, which releases those tasty juices. This also makes the difference between white vanilla ice cream with raspberries floating in it, and pink ice cream flavored with the berries through and through. Strain, reserving the liquid, and mash half of the fruit. Add all to your milk/cream mixture.

• Note: Taste mixture before pouring into machine. Keep in mind that freezing can reduce the sweetness of fruit. If it tastes tart, add more sugar

That’s it! What are your favorite ice cream creations?


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