Home ice cream - tricks of the trade

We bought the $50 Cuisinart at Bed, Bath, & Beyond and tonight my wife made her inaugural batch - a non-fat peach frozen yogurt sweetened with agave nectar and a dash of maple syrup, plus cinnamon and vanilla.

Me, I'm all about trying to duplicate Cherry Garcia or - my favorite flavor - some sort of peanut butter swirl. I tend toward brown flavors - chocolate, peanut butter, carob, caromel, and such. Colors that imply textures.

My partner has made ice cream in the distant past and I never have. All of your tips and tricks - lessons learned the hard way - would be welcome.


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