You Can Make The World's Best Ice Cream

Growing up in New Jersey, I never had "homemade" ice cream, except for a few disasters at picnics, with the old hand-cranked machines with the rock salt. For me, ice cream came from the truck that came down the street in the summer, the Carvel on River Road and my folk's freezer. Over the years, machines to make ice cream have become more convenient, especially with the canisters that freeze and the use of electricity to move the beater. Store-bought ice cream has also come a long way, with premium brands aplenty. Homemade, however, still seemed not worth the trouble, coming out too hard or too soft, filled with ice crystals, and other stuff that still made it not worth my time.

That has all changed with Jeni Britton Bauer's incredible technique to make homemade ice cream a heavenly treat. With some work (it takes three bowls and a little dexterity), you can wow your friends and family and make your tummy happy. Trust me, it works. Ingredients are supermarket friendly (at least the ice cream base is). Here is her recipe for the Darkest Chocolate Ice Cream In The World. And it's no lie. Can't wait to make the Roasted Pistachio.