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Homemade Ice Cream

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Heat the Cream and Infuse With Flavor
Homemade Ice Cream

Ice Cream Base

Photo © Molly Watson

First things first, you need to make the ice cream base, which is a cooked custard. This basic recipe will allow you to go forth and create dozens upon dozens of ice cream flavors. (Or, you can make ice cream without making a cooked custard - such as this Blueberry Ice Cream.)

In a medium sauce pan, heat 2 cups of heavy cream, 1 cup of milk, 3/4 cup of sugar, and a pinch of salt over medium-high heat. Stir once in awhile until the sugar dissolves and teeny tiny bubbles are just starting to show along the edge of the pan.

At this point you can infuse the ice cream with a flavor (or two), if you want. (You can add flavor later, too, or do both - your choice.) If you want to infuse, add one of the following to the cream mixture, cover, and let sit for 30 minutes or until the taste suits you:

Traditional

  • 1 vanilla bean, seeds scraped out into the cream
  • 2 Tbsp. finely shredded lemon or orange zest
  • 1 tsp. culinary lavender
  • 1 cup crushed coffee beans

Mix It Up

  • 3 Tbsp. freshly shredded ginger
  • 2 cinnamon sticks
  • 1 cup fresh herbs such as mint or basil
  • 1/4 cup tea leaves
  • 1 Tbsp. crushed black peppercorns
  • 10 whole cardamom pods

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