I’m not very well versed with ice cream, but in terms of the techniques, I usually broadly classify into the two mains: no-churn, and machine-churned ice cream. The no-churn homemade ice cream is usually made with a base using whipped cream and condensed milk, and it is no frills, stable, able to withstand many many flavor variations, and doesn’t crystallize in the freezer. Gemma Stafford on Bigger Bolder Baking has many fun recipes for this technique! The downside is that you can’t really control the sweetness level as most of it is part of the condensed milk. I’d pick this method if I mainly needed an easy homemade ice cream to pair with another dessert, such as pecan pie or warm brownies.

If you want the flavors and texture of the ice cream to shine, then the machine-churn method is the way to go. Again, I’m no expert, but most homemade ice creams are custard based made with eggs and cream, and there are some other techniques that employs a a higher volume of milk than cream, incorporate less air with a slower churn, and fewer to no eggs to create a more gelato like texture.

For these ice creams, start with frozen equipment, and a frozen custard base. Since it’s cooked, I’d go for real vanilla pods to let the flavor really infuse. Use fresh full bodied milk, and make sure to temper the eggs well. Churn gently, and play with the mix-ins and flavor variations. For today, I had a batch of overdone brownies. ! Solution — brownie chunk (occasional brownie brittle) and fresh vanilla ice cream!

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