3 Reasons to Make Homemade Ice Cream Today

You can take my electric juicer, my food processor, and even my waffle iron, but please don’t take away my ice cream maker.

Here are 3 reasons to unearth your ice cream maker ASAP:

1. It’s dessert, and a show. Watching the plastic paddle churn inside an ice cream maker is like seeing magic take place, and if you’ve got a spoon at the ready, you can dip in for frequent, and necessary, “tests.” Hey, somebody’s got to make sure it’s freezing properly, and that someone should probably be you.

2. You can experiment with fun, exotic flavors. Want to make an ice cream with cinnamon, cherries, and toasted almonds? Go ahead. Want a thick swirl of fudge in a milk chocolate base, with crushed peanut butter cups? Go to town. Want basil ice cream? Cardamom ice cream? Toasted coconut ice cream? There’s absolutely nothing stopping you when you make it yourself.

3. You can avoid common fillers and stabilizers. Some brands of commercial ice cream contain gums and stabilizers meant to enhance the texture of store-bought ice cream. When you make ice cream fresh at home, you’ll enjoy omitting these ingredients in favor of those you’re actually familiar with (i.e. milk, eggs, cream, sugar, and flavorings of your choice).

Need further inspiration? Two of my favorite books with recipes for homemade ice cream are David Lebovitz’s The Perfect Scoop and Emily Luchetti’s A Passion for Ice Cream.

Unearth your ice cream maker without delay. The time is nigh.

 

Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule.

 

 

 

PLUS:
-
The Daily Feed: Never Too Early For Ice Cream
- See all of Cheryl's posts here

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