Homemade ice cream used to be made by churning your ingredients while they are surrounded by ice an salt. It took forever and made your arms hurt. Modern ice cream makers use electricity, but you don't really need them if you know a few things about ice cream. The secret to good ice cream is that the ice crystals that form in it while it's freezing are too small to be detected in your mouth, leaving only delicious creaminess. Churning breaks up those crystals, but the right ingredients will keep them from growing in the first place. Swetha Sivakumar explains why sweetened condensed milk and whipped cream tend to inhibit the growth of large ice crystals, making them perfect for no-churn ice cream. Those two ingredients, with flavoring added, are all you need. However, the kind of flavoring you add makes a difference, since additives will vary in their own crystal-growing tendencies. Read how to make your own ice cream without all the churning at Serious Eats. You will still need a freezer.
(Image credit: Serious Eats/Qi Ai)
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