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Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more -- or use our ideas for your favorite store-bought flavor!

Source: Everyday Food, June 2009
Total Time Prep Servings Yield




Pick your flavor: Chocolate, Strawberry, Vanilla, Ginger, Coffee, or Orange.

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How would you rate this recipe?
  • MS10310508
    6 AUG, 2017
    Skim milk? Seriously? What is the point of that?
  • ShelbySue
    22 JUL, 2009
    which ice cream machine do you recommend?
  • QueenIput
    24 JUN, 2009
    My grandmother used to take the frozen ice cream and beat it until it was soft again, doubling in size, then re-freeze. Lighter, fluffier, creamier and delicious.
  • luvsit
    23 JUN, 2009
    What adjustments would I make (if any) to the maximum heat of the custard at 7000 feet altitude? Thanks!
  • Sizzleworks
    23 JUN, 2009
    Unfortunately, you overheated your custard mixture. The maximum temperature for custard is 160 degrees F. Just when it begins to thicken, you are THERE! Take it off the heat immediately. Chef Carol, Sizzleworks Cooking School
  • Kelli_Robinson
    23 JUN, 2009
    What did I do wrong- mine turned into curdled scrambled eggs?!
  • deathsdanish
    22 JUN, 2009
    Hi! Where can I find the red and white striped ice cream cups that Martha served this ice cream in on the Today show segment? Thanks!

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