I scream, you scream, we all scream for ice cream!
Making homemade ice cream is easy and extremely rewarding. It’s amazing how much better it is than what you buy at the grocery store and is also very impressive when you tell your family and friends you made it from scratch!
You don’t need many ingredients, but you will need an ice cream machine. After much research, I selected to invest in the Cuisinart one cream machine which runs about $60 and have proven itself to me time and time again.
When it comes to selecting ingredients, quality matters. While I choose to organic milk and cream, the ingredient that matters the most here is the vanilla extract. Most extracts from the standard grocery stores are not made with pure vanilla or quality alcohols. The only ingredients in Vanilla extract should be vanilla and an alcohol of some kind. What is should NOT contain is sugar, corn syrup, caramel color or stabilizers.
If you are interested in learning more about variations in vanilla extra I recommend checking out the The Vanilla Queens article on varieties, how its made and how to tell if its pure.
Once you have perfected the best vanilla ice cream you have ever eaten, which you will, then the variations really are endless. Simply stir in raspberry sauce, chocolate chips, candies, cookie dough, whatever you desire!
How to store ice cream
When storing homemade ice cream, small containers with a tight seal work best. Through lots of trial and error, I have discovered that pint size frozen dessert containers work best. Unfortunately, they typically only come in sleeves of about 25. But they really do work the best! I get them on Amazon, but they are sold at many other locations as well, including many restaurant supply stores.