Top 12 Ice Cream Recipes and Ice Cream Making Tips

You'll find a variety of ice cream makers to choose from, and most do the job quite well. But the less expensive large-quantity ice cream makers require several pounds of ice and rock salt for each batch. They're also bulky, so storage space might be a consideration. You won't have the mess and added cost of ice and rock salt with the smaller countertop models such as the Cuisinart or La Glaciere. With these and similar varieties, you just freeze the 1- to 1 1/2-quart bowl, pour the ice cream mixture in, and turn it on. The bowl is a special canister with a liquid refrigerant sealed between the walls. If you make ice cream frequently, you might opt for a more expensive machine with a built-in compressor.

You don't want to buy an ice cream maker? Here are a few good ways to make ice cream with ice, rock salt, and no mechanical help.

• Still freeze: Prepare an ice cream mixture, place the mixing bowl in the freezer. Take the bowl with the ice cream out a few times while it's freezing and mix your ice cream with a hand mixer or pulse with a food processor.
• The rolling can method: Put your ice cream mixture in a 1-pound coffee can, seal well with top and tape, and place it in the center of a 3-pound coffee can. Layer ice and rock salt in the space between the cans. Seal the large can, place it on its side on the ground or floor, then roll back and forth with your feet for about 10 to 15 minutes. Take the small can out, wipe the rock salt and water off, then stir. Reseal the can and repeat the rock salt, ice, and rolling.
• The plastic bag method: Similar to the rolling can method using rock salt and ice, but use a 1-pint well-sealed plastic freezer bag in a 1-gallon sealed plastic bag. Shake until frozen.

Some of the best and richest ice creams are made with eggs. If your recipe calls for uncooked eggs, consider using the equivalent amount of egg substitute or cook the eggs and milk (to at least 170° F) as in some of the recipes below. You might also find pasteurized eggs in your local market.

• To keep ice crystals from forming in opened containers of ice cream, place a piece of plastic wrap right on the surface of the ice cream, making it as airtight as possible. Close the carton well and return it to the freezer.
• To soften very hard ice cream, microwave on 30 percent power for 20 to 30 seconds. The time varies with fat content, so check after 20 seconds.
• When making homemade ice cream in a machine using rock salt and ice, use a ratio of about 1 cup of salt to 6 cups of ice.
• Serve ice cream in slices instead of scoops. An electric knife slices your ice cream well.
• Freeze newly-made ice cream for about 4 hours before serving. This is also known as "ripening."
• Carefully wipe the water and salt off the ice cream container lid before opening.
• If you don't have time to make ice cream from scratch, customize your purchased ice cream. Soften the ice cream just enough to enable you to stir in chopped nuts, candy pieces, miniature marshmallows, or brownie or cookie pieces. Return to the freezer until firm.