I’m a newer to making ice cream with some disastrous past attempts (like the time I forgot to freeze the bowl of the ice cream maker or the time I used skim and had a giant, white ice cube). The key is heavy cream and whole milk; increased fat content keeps ice cream scoopable because homemade stuff doesn’t have commercial chemicals. Find an easy recipe and buy a decent ice cream maker. Freeze the bowl for 24 hours and you’re good to go.
Expect more ice cream recipes in the coming year. Happy National Ice Cream Day!
Cinnamon Ice Cream– goes perfectly on pie
Candy Cane Oreo Ice Cream– an indulgent holiday treat
Toasted Almond Coconut Ice Cream– my favorite kind. Amazing!
Mint Chocolate Chip- my husband’s flavor of choice