Or adapt this easy no-churn recipe for any flavor you like
How often do you make ice cream at home? Until recently, our answer would have been “not very.”
Mostly, that was because we couldn’t get decent results with home ice cream makers. The smaller “pre-freeze” units (the ones where you need to freeze the bowl) only kinda sorta worked for us. The larger machines (the kind with built-in condensers) do a better job—or so we’ve heard. But our kitchen space is limited, so we’ve had to rule out that option. And no way are we going to bother with rock salt and hand cranks.
Which meant that for years, we just shrugged and bought Ben and Jerry’s.
No more, however. We’ve discovered a quick no-churn, no machine way to make ice cream that produces superior results. And it’s a lot cheaper than buying pints of Cherry Garcia® (our favorite flavor, for which this recipe is a credible alternative).
Anybody want to buy a used ice cream maker, cheap?