Nothing says “Summer” like ice cream. I make a lot of ice cream – more than we can eat. I make really great ice cream, if I do say so myself. So when my sister-in-law asked for an “award winning” ice cream recipe, to use in her local agricultural fair, I was happy to oblige. I haven’t won any actual awards, but if you follow my instructions, you’ll appreciate my confidence. Although Eleanore skipped the contest, she said she wished she had entered, if only because the entries all required detailed recipes and, as you will see, mine is nothing if not detailed.
The key to a great ice cream is its base. I almost always make fruit ice creams. While different fruits require different treatments and benefit from different supplemental ingredients, the base doesn’t vary.
I use a basic Cuisinart one-and-a-half-quart ice cream maker that only costs about $50. If you like ice cream, it’s the best $50 you will ever spend