7 Ways With an Ice Cream Maker

Enjoy summer the old-fashioned way–with chilly treats straight from the churn.

  • Homemade Ice Cream - July 2006
    Julianna Grimes, Contributor, Photography: Randy Mayor/Styling: Cindy Barr

    Churn Your Own

    With today's ice cream makers (old-fashioned bucket churn or countertop freezer), it's easy to make ice cream, gelato, sorbet, and other frosty treats at home. Start by selecting the machine that best suits your needs. Prepare or mix the base, cool it, crank it, and put it in the freezer to "ripen" for about an hour. In just a few easy steps, you can churn out fabulous ice cream.

  • Pecan Pie Ice Cream
    Julianna Grimes, Contributor

    Pecan Pie Ice Cream

    Traditional ice cream is a frozen custard (or milk mixture) with air whipped into it that delicately balances dairy products, sweetener, flavorings, and sometimes eggs. A stove-top custard reminiscent of pecan pie filling is swirled in after churning to create an ice cream that tastes like pecan pie á la mode.
  • Lemonade Frozen Yogurt
    Julianna Grimes, Contributor, James Carrier

    Lemonade Frozen Yogurt

    It's important to completely cool the ice-cream mix before freezing it. To do this quickly, place the pan of mix directly inside a large ice-filled metal bowl. In this recipe, yogurt and half-and-half combine to produce a delicious frosty treat that is low in calories and fat.
  • Strawberry-Buttermilk Gelato
    Julianna Grimes, Contributor, Photo: Randy Mayor; Styling: Melanie J. Clarke

    Strawberry-Buttermilk Gelato

    Gelato is the Italian word for "to freeze" and is the umbrella term for any frozen Italian dessert. This 5-star recipe uses fresh strawberries and buttermilk as flavor enhancers. Now that is bellissimo.
  • Refreshing Lime Sherbet
    Julianna Grimes, Contributor

    Refreshing Lime Sherbet

    The difference between sherbets and sorbets can be confusing. Just remember...sorbets do not contain any dairy products while sherbets frequently include milk, half-and-half or buttermilk. This tangy sherbet boasts a short ingredient list and easy preparation, resulting in a cool and creamy treat.
  • Cookies-and-Cream Ice Cream
    Julianna Grimes, Contributor, Becky Luigart-Stayner; Lydia DeGaris-Pursell

    Cookies-and-Cream Ice Cream

    The most important consideration to follow when freezing ice cream is to follow the ice-cream maker manufacturer's instructions because each type of machine works differently. Try something new with our chocolate sandwich cookie and tofu ice cream. The tofu lends a rich, silky texture while the cookies add a chocolate crunch.
  • Peppercorn Ice Cream with Rum-Glazed Pineapple
    Julianna Grimes, Contributor

    Peppercorn Ice Cream with Rum-Glazed Pineapple

    One of the best things about homemade ice cream is that you try different flavor variations by adding fresh fruit, chocolate or caramel sauce, toasted chopped nuts, mini candy pieces, or crushed cookies. In this recipe, the flavor of crushed black peppercorns balances the tropical pineapple and rum with a gentle heat. The unlikely match creates a surprisingly perfect union.
  • Citrus Tea Sorbet
    Julianna Grimes, Contributor, Randy Mayor

    Citrus Tea Sorbet

    Let ice cream stand at room temperature for five to 10 minutes before serving. This will allow it to soften and scoop more easily. This refreshing sorbet uses brewed black tea in place of water for a fun flavor twist. Feel free to substitute your favorite variety of tea.

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