THE AC­CES­SORIES YOU NEED

SAVEUR - - Primer -

1

Disher-style scoops are pop­u­lar for their quick­re­lease sweeper arms, but the old-school alu­minum kind, like Zeroll makes, is still the best for the job. Its edge is per­fectly an­gled to cut through ice cream (twist, don’t dig), and with no mov­ing parts it can never break. And did you know the han­dle is full of a con­duc­tive fluid that trans­fers heat from your hand for eas­ier scoop­ing? $18; zeroll.com

2

For stor­age, you want a long and shal­low plas­tic con­tainer, which freezes ice cream fast, es­sen­tial for pre­vent­ing ici­ness. Rub­ber­maid’s 5-cup Dry Food con­tain­ers are stack­able, com­pletely odor­less, and con­ve­niently fit a quart of ice cream. $9; ama­zon.com

3

If you’re mak­ing a thicker, cus­tard-style batch of ice cream, you run the risk of over­cook­ing your eggs, cur­dling the base while adding un­wel­come eggy fla­vors. A qual­ity ther­mome­ter (the Thermapen is best-in-class for

ac­cu­racy, speed, and read­abil­ity) will help you lo­cate the ice-cream-cus­tard sweet spot: 170 de­grees. $100; ther­moworks.com

4 THE SCOOP: THE CON­TAINER: THE THER­MOME­TER: THE MAN­UAL:

Chicago pas­try chef Dana Cree is a bonafide ob­ses­sive. Hello, My Name Is Ice Cream is her new com­pre­hen­sive guide to un­der­stand­ing just how the stuff works and in­cludes recipes like toasted hay and pineap­ple­jas­mine that will get you itch­ing to churn, too. $25; Clark­son Pot­ter

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