Read tips for making great ice cream. Then try one of these recipes next time you crave a frozen treat.
Ice cream
Custard base
3 cups heavy cream
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1 cup whole milk
¾ cup sugar
4 egg yolks
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about one cup of the hot liquid. When the mixture is smooth, slowly pour back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 8 minutes). Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture into a clean bowl and use as directed in the specific recipes. Makes about 1 quart.
Rich Vanilla Ice Cream
Custard base
2 vanilla beans (split) or 2 tbsp vanilla extract
Follow the recipe for the custard base, adding the vanilla beans to the saucepan with the cream, milk and sugar. Just before straining, scrape the seeds from the beans into the custard base. If using vanilla extract, add to the base after straining. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes about 1 quart.
Coffee Ice Cream
Custard base
one-fourth cup instant coffee granules, preferably espresso
Mix about 1 cup of the custard base together with the coffee. Stir over low heat until the coffee is dissolved. Mix with the remaining base. Cool thoroughly. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes about 1 quart.
Sorbet
Simple Syrup
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar. Makes 1 generous quart.
Fresh Strawberry Sorbet
2 pints strawberries, washed and hulled
1 cup plus 2 tablespoons simple syrup
one-fourth cup fresh lemon juice
Puree the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of simple syrup and the lemon juice. Taste and add the remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes about 3 and a half cups.
Mango Sorbet
4 ripe mangoes
1 cup simple syrup
one-fourth cup fresh lemon juice
Peel and pit the mangoes. Puree the flesh in a food processor. You should have about 3 and a half cups of puree. Stir in the simple syrup and lemon juice. Force the mixture through a fine sieve. Pour the mixture into the bowl of the machine and freeze about 20 minutes. Makes about 1 quart.
--Compiled by Jessica Anderson
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