Although ice cream tastes great year-round, nothing cools the senses or evokes more memories from childhood than ice cream on a warm summer's day. And homemade ice creams - well they are even better! Creating your own flavors can range from avocado to tutti fruiti.

Ice cream falls under the category of a churn-frozen dessert. That means that the ingredients that make up the ice cream, which usually has a custard base, are combined and churned (or rotated) as they are being frozen. The ingredients are rotated in some sort of an ice cream machine by a paddle also known as a dasher.  Air also gets mixed in and lends a specific texture depending on how much is incorporated into the mixture. This is known as overrun. Old-fashioned ice cream makers (and yes, they still exist) consist of an insulated tub where salt, ice, and ice water are combined to form an icy-cold brine. A smaller metal container, containing the unfrozen custard, fits inside the outer tub. Then, a large handle on the outside is turned manually and rotates the liquid custard as it freezes. The salt keeps the ice water at a below-freezing temperature while still remaining a liquid. This super cold liquid surrounds the base, freezing it very quickly. The freezing time depends on the machine's capacity, and depends on whether or not the machine is manual or electric.

Most modern ice cream machines have become quite high-tech so that salt and ice are not even needed. These electric mixers have an inner metal tub that needs to be frozen for several hours before the base can be poured into it and then frozen. Larger, more commercial-style machines may not require this pre-freezing of the tub.

Most ice creams consist of a custard base containing (but not limited to) heavy cream, whole milk, sugar, eggs (sometimes extra egg yolks to add richness), and flavorings. Some are even made with tofu, for vegans and those who cannot tolerate dairy products. The base is usually cooked, much the same way as a custard sauce - on top of the stove. It is important to keep a watchful eye to make sure that the egg proteins do not curdle. Once the appropriate temperature is reached (approximately 180 to 185 F), the custard should be poured through a sieve into a bowl placed over an ice water bath. This last step is crucial to catching any particles of lumpy egg protein that may have curdled. At this point, the custard needs to chill in the refrigerator for several hours or even overnight. This accomplishes two goals: First, a cold custard base will freeze more quickly and evenly with fewer large ice crystals. And smaller ice crystals means a smoother, creamier ice cream and better feel. Second, the act of chilling helps flavors to blend while allowing the fats in the base to bind with any water in the ingredients, becoming slightly thicker and developing more body.

Be sure to taste the base before you begin freezing it! Cold foods dull flavors by slowing down molecules, which ultimately reach the taste buds and the nose more slowly. So adjust the flavor to your liking. After processing the base, the ice cream will be relatively soft, similar to soft-serve ice cream. This is the stage where chunky, solid ingredients can be added. This can include nuts chocolate, coconut, fruit, fudge sauce, or candy. The flavorings and chunky solid add-ins can be used to create any number of unique combinations. Anything goes! Flavors can range from savory to sweet. My personal favorite ice cream flavors tend to be on the sweeter side, and include creamy coconut, pumpkin, chocolate peanut butter cup, double malted chocolate, pistachio, apple cider bourbon, and pina colada (and getting caught in the rain-another type of fun summer memory!).     

The ice cream is now ready to be stored and should be packed into an air-tight plastic container, covered tightly, and frozen for several hours or overnight. After several hours, the flavors will meld together, creating your own cool, summer memories in ice cream. After realizing how easy it is to make, soon everyone will be screaming for homemade ice cream!

About Chef Gail Sokol

Gail D. Sokol is an award-winning professional in the culinary arts industry with demonstrated success in baking and pastry arts, supervision and training, and classical cuisine. Chef Sokol brings her expertise and unique teaching style to the serious home baker and professional in her book, About Professional Baking for which she was a Finalist for the International Association of Culinary Professionals Cookbook Awards for 2007. In addition, she has been featured on many weekly radio and television programs. Chef Sokol is currently an instructor of baking at Schenectady County Community College (SCCC) in Schenectady, New York. She is also creator and director of the Children's Baking Camp at SCCC 's Continuing Education Division.