Say so long to overpriced pints! Breeze through our nine simple tips to see how easy it is to whip up a batch of ice cream at home.
Using a heavy-bottomed saucepan will help the custard cook evenly.
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Making Custard: Stir and Scrape
As you stir, always scrape the bottom of the pan to prevent a layer of overcooked custard from forming.
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Making Custard: Don't Skip Straining
Once the custard is done, strain it to ensure a smooth texture.
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Churn It Right
Make sure to chill the custard before pouring it into the ice-cream maker so that it churns properly. The ice cream is ready when it holds its shape but still sags slightly when the machine is stopped. It won't be as firm as store-bought ice cream until you freeze it.
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How to Get Perfect Scoops Every Time
Freeze the ice cream in a loaf pan until firm. To serve, run an ice cream scoop down the length of the pan, heating the scoop briefly in warm water between scoops. You can use a scoop with liquid antifreeze inside the handle, which prevents the tool from getting cold -- find it in kitchen stores.
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Have Your Canister Ready
The canister of any ice-cream maker must be frozen for several hours before use -- store it in the freezer to eliminate that pesky waiting time.
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When it comes to summer's simple pleasures, there's nothing like a generous scoop on a sugar or waffle cone. Try dipping it into a bowl of sprinkles or chopped nuts.
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Press scoops of softened ice cream onto homemade or store-bought cookies for a quick dessert or sweet snack.
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Make a fun, fizzy dessert in no time by pouring club soda into a glass filled with scoops of ice cream. Try using different flavors and adding a shot of instant espresso, if you like.