HOW TO MAKE ICE CREAM HOME AT

N othing beats cooling down with an ice cream cone on a hot summer day. A trip to the ice cream shop is always a joyous event, but when you don’t want to leave the house, we’ve got the perfect solution to satisfy your ice cream cravings.

Chef Jeffrey Gardner shares a recipe with step-by-step instructions for homemade vanilla ice cream. You’ll want to serve this recipe all summer long.

Where to begin

You’ll need a few items in your kitchen to make the ice cream. or m ixer attachment, a coupl e of bowls (at least one that’s made of metal), a whisk and a pot.

Start making the ice cream base

Start with a bowl of egg yolks, which will provide the fat, and sugar. Gardner said he always starts with a pinch of salt because it enhances flavors and make foods “taste more like themselves,” or in this counter intuitive case, makes something sweet seem sweeter.

He then adds an inverted sugar — one that has been processed into a semi-liquid substance — to help the ice cream freeze with smaller ice crystals and therefore develop goi ng w ith easy-to-find corn syrup.

Next, heat up the dairy mixture, which consists of half and half and heavy cream. Once that mixture is hot, slowly whisk it into the egg yolk mixture to temper the yolks, or in other words make everything in the mixture the same temperature. If you’re not careful here, you could end up with scrambled eggs and a soupy mixture, which, due to the watery leftover egg yolk, will freeze with a harder texture.

After tempering the mixture, transfer it from the bowl to a pot and place it back on the heat. Use a rubber spatula to constantly stir to prevent ingredients from sticking to the bottom of the pot. As you stir, the mixture will get hotter and the eggs will become thicker.