Choosing an Ice Cream Maker
You'll find a variety of ice cream makers to choose from, and most do the job quite well. The less expensive large quantity ice cream makers do a fine job but require several pounds of ice and rock salt for each batch. They're also bulky, so storage space might be a consideration. The smaller countertop models like the Cuisinart or La Glaciere do a good job, and you won't have the mess or expense of rock salt and ice. With these makers, you just freeze the 1- to 1 1/2-quart bowl, pour the ice cream mixture in, and turn it on. The bowl is a special canister with a liquid refrigerant sealed between the walls.
Non-Electric Freezing
You don't want to buy an ice cream maker? Here are a few good ways to make ice cream with ice, rock salt, and no mechanical help.
Some of the best and richest ice creams are made with eggs. If your recipe calls for uncooked eggs, consider using the equivalent amount of egg-substitute or cook the eggs and milk (to at least 160° F) as in some of the recipes below. Though the risk of salmonella in uncooked eggs is relatively small, the illness can be life-threatening to infants, pregnant women, the elderly, and ill or immuno-compromised people.
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Featured Ice Cream Recipes
Ice Cream-Making Tips
Dessert Sauces and Toppings
