'Scooped' on Serious Eats

Do I Need to Use Eggs in Ice Cream (and How Many?)

Why does one recipe for ice cream melt fast and loose, while another stays cool and scoopable after resting on the counter for 15 minutes? Why are some ice creams so dense and rich that you almost have to chew them? And why do some ice creams taste full-bodied and almost warm while others are dead-ringers for frozen cream The answer, at least a partial one: eggs. More

Scooped: Mango Lassi Frozen Yogurt

Next to masala chai, there's no greater beverage ambassador to India than a mango lassi. And while it's not my favorite lassi variation out there, I can't deny that it's a pretty smart thing to do with mangoes and yogurt. It's also a good basis for getting more frozen yogurt into your life. More

Scooped: Root Beer Sherbet

So what if you could take the best qualities of a root beer float—its deep root beer flavor, its mellow notes of cream and vanilla, and its subtle effervescence—and make it into a scoopable dessert all on its own? One that's everything good about a root beer float with none of the downsides? Enter root beer sherbet. More

The Easiest Way to Make Vanilla Ice Cream at Home

As far as desserts go, ice cream's incredibly easy to make. To prove it, I've laid out what I think is the easiest way to make vanilla ice cream* at home, step by step, ingredient by ingredient. You'll need less than 30 minutes of active prep time, a few hours to an overnight wait, and half an hour of effortless churn time. And that's it: start this recipe in the morning and you can have fresh ice cream for dessert that night. More

So You Want to Make Ice Cream for 100 People?

Last weekend, two of my dearest friends got married. And because I love them very much and don't think before I speak, I offered to make ice cream for their reception. For 110 people. Should you too decide to share your love of homemade ice cream with 100 of your closest friends, it's not too hard once you plan out all the steps. To help you on along the way, here are some tips on making ice cream for a crowd. More

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