Throughout my childhood, at BBQs and fish fries, there was always the ice cream maker, churning away and turning a simple mixture of milk and cream into the perfect cold, creamy topping for blackberry cobbler in just a few hours’ time. I learned early that anything store-bought couldn’t hold a candle to homemade, and ice cream was no exception. As far as I was concerned, store-bought ice cream and homemade ice cream were not even the same food.

So last summer, when I purchased my first ice cream maker, I had high expectations. The taste tester had never sampled this homemade goodness, so I had visions of wowing him with this new discovery. To say it got off to a rough start is an understatement. The recipe that came with the machine basically amounted to frozen whipped cream. At my wit’s end, I called my grandma, who gave me her recipe which made approximately 4x the amount I needed. It turns out that those machines I had grown up with made quite a bit more ice cream than my new countertop version. However, by scaling down her version, I was able to come up with an acceptable recipe, which I used to make the Cinnamon Toast Crunch Cereal Milk Ice Cream this spring. The problem with this version is that it is meant to be consumed immediately and requires alcohol to prevent it from freezing solid.

So, as summer has arrived outside and I continue to spend my days stuck inside on my computer, I have found myself conducting extensive ice cream research and experimentation. In case you are crazy enough to attempt a foray into this surprisingly complicated and frustrating venture, I have compiled what I have learned thus far. This is not a “guide” so much as it is a”what not to do,” but hopefully by sharing my mistakes I can prevent some of yours. If you have a tip for making the perfect homemade ice cream, please share. Summer is only half over and there is hope for me yet! Read more