Deep Dive No. 10: Homemade Ice Cream

because it's summer and making ice cream at home is easier than you think

You should be making ice cream at home. I promise, it’s not too difficult, doesn’t use any fancy equipment, and is honestly, mostly hands-off time. Plus you can make any flavor you’d like and then you have super delicious homemade ice cream in your freezer all summer long.

I started making homemade ice cream about 3 years ago. I had been working in restaurants where we had fancy ice cream machines to do the churning for us and no kitchen space at home for an ice cream making of my own so I started researching no-churn ice cream recipes. Every single one I found used some combination of whipped cream and sweetened condensed milk, which is fine, but was way too sweet for me and took away a lot of the fun flavor play I’d come to love when making ice cream with a machine. So I started playing around with the idea of using ice cream base without a machine, and guess what—it works!

I basically use the same base in every single one of my ice cream recipes, adjusting flavors and mix-ins for each one. And today, I’m teaching you how—a step-by-step look at making ice cream at home. Plus, if you are one of the lucky ones and have an ice cream maker at home, you should be able to churn the base following your machine instructions too.