Philadelphia Style Ice Cream Base Food

PHILADELPHIA-STYLE ICE CREAM BASE

Steps:

• In a saucepan, combine cream, milk, sugar, corn syrup and salt, and bring to a simmer. Continue to simmer until sugar dissolves, then transfer mixture to a container and refrigerate until very cold, at least 4 hours and preferably overnight.
• Churn in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze until hard.

PHILADELPHIA STYLE ICE CREAM

Steps:

• Mix all ingredients using a hand mixer to blend thoroughly.
• Refrigerate until cold.
• Make ice cream following the instructions for your ice cream maker.

PHILADELPHIA-STYLE ICE CREAM

Steps:

• Combine the milk, sugar, cream cheese, salt, and vanilla bean in the carafe of a blender. Blend on high for 2 minutes until completely smooth and the sugar has dissolved.
• Add the heavy cream and blend for 1 more minute.
• Churn in an ice cream maker according to the manufacturer's instructions. Once the ice cream looks like soft serve, transfer to an airtight container and freeze for 4 hours, or overnight. Before transferring to an airtight container, you can fold in any desired mix-ins.

HOW TO MAKE ICE CREAM

Steps:

• Ice cream makers turn a liquid base into the light, creamy treat we all know and love by churning air into it as it freezes. A paddle pulls the mixture away from the machine's cold sides, breaking up ice crystals along the way. Several models yield results, though some do a better job than others. Depending on your needs, you may look to a self-refrigerating model, one that relies on a freezer bowl or one that uses ice and rock salt.A freezer-bowl attachment for a stand mixer.This style is the easiest option for making ice cream. You don't need to prefreeze a bowl or add any rock salt or ice: Just turn on the compressor, and it will do the rest. It also churns the smoothest, silkiest ice cream - even if you're using a low-fat base. Size and price are the downsides here. Compressor machines are bigger than many microwave ovens and about five times as heavy. Many models need to be set on the counter, undisturbed, for at least 12 hours before use. Otherwise, you risk disturbing the coolant in the machine. They are also too heavy to move around much: You will need to give them a more-or-less permanent place in the your kitchen, at least during ice cream season. And, in terms of price, reliable brands cost upward of several hundred dollars. Good for: Dedicated ice-cream makers. Enthusiastic home cooks. Not good for: People on a budget.These models require a good amount of planning and freezer space. They feature a pre-frozen bowl that works in conjunction with a motorized base. (KitchenAid makes a version of the bowl, above, to be paired with its stand mixer.) But, the bowl requires at least a day in the freezer, making them less than ideal for spontaneous cravings, unless, of course, you can keep the bowl in your freezer full time. Over all, these machines work reasonably well and aren't too expensive. But the ice cream churned in them won't ever be as smooth as what you'd make in a self-refrigerating unit because they cannot maintain as cold a temperature. Once you start churning on your counter, the bowl begins losing its chill. Good for: People in small spaces. People on a budget. Not good for: Frequent ice cream makers. People with overstuffed freezers.These often-sloppy models are best used outside. Some old-fashioned, hand-cranked machines rely on rock salt, ice and water, which can be an arm-fatiguing endeavor. There are electric versions of these contraptions, but they are no less messy. Good for: When you need a lot of ice cream. (These machines can hold six quarts, as opposed to the one to two quarts most others hold.) Old-fashioned fun. Not good for: Those who hate a mess. People with tired arms, if considering the hand-cranked models.
• Ice cream starts with a base. Consider it a blank canvas made from any combination of cream, milk, sugar and, often, eggs, ready to be flavored or studded with mix-ins. These days, there are plenty of options whether you consume dairy or hate the thought of it, have an ice cream maker or don't. Here are four styles - custard, Philadelphia-style, nondairy and no-churn - plus recipes for each.Sometimes called French-style, this base includes eggs, making it, by definition, a custard. Some particularly thick custards will use only heavy cream as the dairy element, but most classic recipes call for a combination of whole milk and heavy cream to balance the richness of the egg yolks. The eggs act as emulsifiers, giving this style a velvety feel and warding off ice crystals. And you can adjust the amount of egg to suit your taste: Less will result in a lighter base, more will make it luscious and very creamy. A classic ratio is 2 egg yolks for every cup of dairy. First, you'll need to temper the base: Heat the cream-milk mixture in a saucepan over medium heat until it is hot enough to melt the sugar, but not at the point of boiling. Once it's there, add a small amount of the mixture to the beaten yolks, whisking them constantly as you pour. This raises their temperature, making them less likely to curdle when added to the hot dairy. Pour the warmed yolks into the dairy mixture and stir over low heat, paying attention to the bottom and sides of the pot, which are often hotter than the center and more likely to overheat. Use a wooden spoon or a heatproof spatula to stir the custard as it thickens, but don't use a whisk. Whisking holds the risk of beating too much air into your custard. If that happens, the mixture will become too frothy, and you won't be able to tell when it has thickened. The froth also interferes with a slow, steady cooking. The custard is ready when it's thick enough to coat the spoon you're using. (You'll want to use a wooden or regular spoon: It's more dependable, especially if your spatula is nonstick, which may let the custard run right off.) The custard should leave a visible stripe when you run your finger through it, and the mixture should reach 170 degrees on an instant-read thermometer. When it has thickened, immediately strain the custard through a fine mesh sieve to remove any bits that might have curdled. Recipe: Classic Custard Ice CreamAn eggless base, often referred to as Philadelphia-style or American-style ice cream, lacks the added fat of egg yolks, making it lighter than a custard. Their absence makes the base easier to prepare, and, without the eggy heaviness, lets any added flavorings shine through. But there is a downside to leaving out the yolks: This style can freeze rock solid and develop ice crystals. To improve the texture, many recipes call for adding liquid sugar and a small amount of alcohol, both of which deter ice crystals and help keep the ice cream from freezing into something unscoopable. Recipe: Philadelphia-Style Ice CreamMaking ice cream without traditional dairy is tricky because of the fat content and flavor of alternative milks. Almond milk, which has the mildest flavor of all nut milks, doesn't have enough fat to make an ice cream truly creamy. Coconut cream has a wonderfully high fat content, but using it alone will lend an obvious coconut flavor. This all-purpose base uses a formula that is part coconut cream and part cashew or hemp milk. Both milks are relatively mild and high in fat, and both blend well into an ice cream base. Of the two, hemp milk, which has a slightly higher fat content, is preferable, though it can be hard to find. Feel free to use either in our recipe. When shopping for coconut cream, which is generally sold in cans, note that it is higher in fat than coconut milk. If you can't find it, substitute full-fat coconut milk (but not low-fat coconut milk). Never use coconut nondairy creamers, which are full of additives that can muddy the flavor. Recipe: Nondairy Ice CreamFor smooth, creamy no-churn ice cream, this is our method of choice: Whip the mixture over an ice bath until thick, about five minutes, then spoon it into ice-cube trays. Once frozen, the ice cubes will be processed in a blender with milk, creating a creamy soft-serve-style ice cream. This is best served right out of the blender, but, if you want to make it ahead of time, freeze it in a sealed container, then take it out of the freezer 20 minutes before serving. If you don't have a blender, or ice-cube trays, there are still paths to smooth, satisfying soft serve: Bag-in-a-bag method: Fill a large freezer bag with ice and ¼ cup rock salt. (If you don't have rock salt, you can use ¾ cup of kosher salt.) Fill a smaller freezer bag with 1 cup of the chilled custard, leaving no excess air. Place the sealed custard bag inside the bag of ice, and seal. Shake gently until the custard begins to harden. You can check on it as you go: You want it to start coming together, but not freeze solid. Carefully transfer the custard bag to the freezer, or into a sealed container and then into the freezer. Freeze until firm. To avoid a leaking mess, consider double-bagging everything, and don't shake too vigorously. Freeze-and-stir method: Choose a deep baking dish, and place it in a roomy freezer. (A metal cake or loaf pan works nicely: The more surface area, the faster the ice cream will freeze.) Fill the dish with your base. Let freeze, uncovered for 30 to 45 minutes, depending on how deep the mixture is. As it starts to freeze near the edges, use a whisk to beat it vigorously. You want to break up as many ice crystals as you can. Then smooth it out, and return it to the freezer. Continue this process, stirring vigorously every 20 to 30 minutes, for another two or three hours. Once it has frozen, transfer it to a sealed container. Recipe: No-Churn Ice Cream
• No base is complete without a well-considered flavoring. Do you want to keep it simple with a crisp, clean vanilla, or a rich chocolate? Or do you want to experiment, finding new favorites like butterscotch bourbon, or a zesty lime variety? We've developed 16 flavorings, for each of the four bases. Try them, and once you've become an old hand, experiment with creating your own.All Bases: If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods. For coffee ice cream, add ½ cup whole coffee beans ground coarsely in a grinder or food processor. For green tea, add ¼ cup green tea leaves to the cold cream and milk mixture. Steep off the heat for 30 minutes before straining. Chill, or freeze, if making the no-churn version.Custard: In a food processor, pulse together 1 cup clean and dry mint or basil leaves with ⅔ cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill. Philadelphia-Style and No-Churn: In a food processor, pulse together 1 cup of clean and dry mint or basil leaves with ½ cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Steep off the heat for 30 minutes before straining. Chill, or freeze, if making no-churn version. Nondairy: In a blender, combine 1 cup clean and dry mint or basil leaves with coconut cream and hemp milk. Use herb cream and milk to make the base; let steep for 30 minutes off the heat before straining. Chill.Custard: Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) in a food processor. Add ⅔ cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Steep off the heat for 30 minutes before straining. Chill. Philadelphia-Style, Nondairy and No-Churn: Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add ½ cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Steep off the heat for 30 minutes before straining. Chill, or freeze, if making the no-churn version.Custard: In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill. Philadelphia-Style: In a food processor, pulse together the zest of 3 lemons or limes with ½ cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Steep off the heat for 30 minutes before straining, and stir in the juice of 1 lemon or lime. Chill. Nondairy: In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill. No-Churn: In a food processor, pulse together zest of 3 lemons or limes with 1/2 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining; freeze. When pulsing cubes; pulse in juice of 1 lemon or lime, and 2 tablespoon milk.Custard and Philadelphia-Style: Make the base without the milk. In a blender, purée 1 pound berries, 3 tablespoons sugar, ½ teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. The purée should be on the sweet side, with some underlying tartness. Stir into the base before chilling. Strain before churning if using raspberries. Nondairy: Make the base with only 1 cup hemp or cashew milk. In a blender, purée 1 pound strawberries with 2 to 3 tablespoons sugar, depending on their sweetness. (Taste and add more sugar or ½ teaspoon lemon juice, if necessary.) Stir into the base before chilling. Strain before churning if using raspberries. No-Churn: Make the base with only 2⅓ cups of cream. In a blender, purée 1 pound berries, 3 tablespoon sugar and ½ teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon, if necessary. The purée should be on the sweet side, with some underlying tartness. Strain if using raspberries. Reserve ⅓ cup purée, stir the rest into the base before freezing. When pulsing cubes, use the reserved purée instead of milk. Custard: Pit and dice 1 ½ pounds peaches or apricots (no need to peel them). In a medium pot over medium heat, gently simmer fruit with ¼ cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without the milk. Stir ½ cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract, if desired. Chill. Philadelphia-Style: Pit and dice 1 ½ pounds peaches or apricots (no need to peel them). In a medium pot over medium heat, gently simmer fruit with ¼ cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without the milk. Stir the purée into warm base, along with ½ cup crème fraîche and a few drops almond extract, if desired. Chill. Nondairy: Pit and dice 1 ½ pounds peaches or apricots (no need to peel them). In a medium pot, simmer fruit with ¼ cup sugar until tender, about 10 minutes. Purée in a food processor or blender. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée and a few drops of almond extract, if desired. Chill. No-Churn: Pit and dice 1 ½ pounds peaches or apricots (no need to peel them). In a medium pot over medium heat, gently simmer fruit with ¼ cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base with only 2 cups of cream. Reserve ⅓ cup purée; stir the rest into warm, strained base, along with ½ cup crème fraîche and a few drops almond extract, if desired. When pulsing cubes, use reserved purée instead of milk. Custard: In a saucepan over medium heat, simmer 3 cups pitted cherries (from about 1 pound) with two to three tablespoons sugar (to taste) until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without the milk. Stir ½ cup buttermilk and the cherry purée into the warm, strained base. Add a few drops kirsch, if desired. Chill. Philadelphia-Style: In a medium pot over medium heat, simmer 3 cups pitted cherries (from about 1 pound) with two to three tablespoons sugar (to taste) until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without the milk. Stir the purée into the warm base, along with ½ cup crème fraîche and a few drops kirsch, if desired. Chill. Nondairy: In a medium pot, simmer 3 cups pitted cherries (from about 1 pound) with 2 to 3 tablespoons sugar (to taste) cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée and a few drops of kirsch, if desired. Chill. No-Churn: In a medium pot over medium heat, simmer 3 cups pitted cherries (from about 1 pound) with two to three tablespoons sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base with 2 cups cream. Reserve ⅓ cup purée; stir the rest into warm, strained base, along with ½ cup crème fraîche and a few drops kirsch, if desired. When pulsing cubes, use reserved purée instead of milk.Custard: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without the milk. Stir ½ cup buttermilk and the fruit purée into the warm, strained base. Add a few drops of vanilla extract, if desired. Chill. Philadelphia-Style: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without the milk. Stir purée into warm base, along with ½ cup crème fraîche. Chill. Nondairy: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 tablespoon lemon juice and a pinch of salt until smooth. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée. Chill as directed. No-Churn: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base with 2 cups cream. Reserve ⅓ cup purée; stir the rest into warm, strained base, along with ½ cup crème fraîche. When pulsing cubes, use reserved purée instead of milk.Custard: In a saucepan, bring ¾ cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make the base using 1½ cups milk, ¾ cups sugar and no cream. Stir chocolate mixture, ¾ cup crème fraîche or sour cream and 1 teaspoon vanilla extract into the base. Strain and chill. Philadelphia-Style: In a small pot, bring ¾ cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make the base using ¾ cup cream and ¾ cup milk, ½ cup corn syrup, ⅓ cup sugar. Stir chocolate mixture, ¾ cup crème fraîche or sour cream and 1 teaspoon vanilla extract into the base. Strain and chill. Nondairy: Make the base with 1 cup coconut cream, 1½ cups hemp or cashew milk and 3 tablespoons Dutch-process cocoa powder; pour hot base over ⅔ cup (80 grams) chopped chocolate. Stir until smooth, then blend if necessary to remove clumps. Chill. No-Churn: In a small pot, bring ¾ cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 cup cream, ½ cup milk and ⅔ cup sugar. Stir chocolate mixture, ¾ cup crème fraîche or sour cream and 1 teaspoon vanilla extract into base. Freeze.Custard: Make the base with 2 cups milk, 1 cup cream and ¼ cup sugar. Whisk 1 cup chocolate hazelnut spread, such as Nutella, and 1 teaspoon vanilla extract into warm, strained base. Chill. Philadelphia-Style: Make the base with 2½ cups milk, 1½ cups cream and 2 tablespoons corn syrup. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm base. Chill. Nondairy: Make base, reducing coconut cream to 1 cup and corn syrup to 3 tablespoons. While simmering, whisk in 1 cup vegan chocolate hazelnut spread (such as Justin's) until smooth. Chill. No-Churn: Make the base with 2½ cups cream, ½ cup milk and ⅓ cup sugar. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm, strained base. Freeze.Custard: In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using ½ cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Sprinkle ¼ teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning. Philadelphia-Style: In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using ¼ cup sugar and ¼ cup corn syrup. Sprinkle ¼ teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning. Nondairy: In a medium pot, melt ¾ cup sugar with 3 tablespoons water, swirling pot frequently, until sugar turns mahogany brown in color. Continue making base in the same pot, omitting sugar and salt. Make sure caramel melts and cream mixture is completely smooth. Sprinkle ½ teaspoon flaky sea salt (such as Maldon) into base during last 2 minutes of churning. No-Churn: In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using ⅓ cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Freeze. After pulsing cubes, stir in ¼ teaspoon flaky sea salt (such as Maldon).Custard: Make the salted caramel variation using ½ cup sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt. Philadelphia-Style: In a medium pot over medium heat, melt ½ cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns reddish brown in color. Continue making base in the same pot, using ¼ cup sugar and ¼ cup corn syrup. Stir in 1 tablespoon of bourbon before chilling. Nondairy: Make the salted caramel variation using ½ cup sugar for the caramel and not letting it get too dark in color. (It should be reddish brown rather than dark mahogany brown.) Stir 1 tablespoon bourbon into base before chilling. Omit the vodka and flaky sea salt.No-Churn: In a medium pot over medium heat, melt ½ cup sugar with 3 tablespoons water, swirling the pan often, until sugar turns reddish brown. Continue making base in the same pot, using ⅓ cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Stir in 1 tablespoon bourbon; freeze. Custard: In a medium pot over medium heat, cook ½ cup sliced almonds with 2 tablespoons sugar until deep golden and caramelized, about 10 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup sliced almonds until deep golden, 5 minutes. Proceed with base recipe in the same pot, using 1½ cups cream and 1½ cups milk; let the mixture steep off the heat for 1 hour before straining (press down hard on the solids). Add ¼ teaspoon almond extract to base before chilling. Break reserved nuts into pieces, and add to the base during last 2 minutes of churning. Philadelphia-Style, No-Churn and Nondairy: In a medium pot over medium heat, cook ½ cup sliced almonds with 2 tablespoons sugar (add a pinch of salt, if making nondairy version) until deep golden and caramelized, about 10 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup sliced almonds until deep golden, 5 minutes. Proceed with base recipe in the same pot; let the mixture steep off the heat for 1 hour before straining (press down hard on the solids). Add ¼ teaspoon almond extract to base before chilling. Break reserved nuts into pieces, and add to the base during last 2 minutes of churning.Custard: Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup unsweetened pistachio paste and ¼ teaspoon almond extract into warm, strained base. Chill.Philadelphia-Style: Make the base using 2½ cups milk and 1½ cup cream. Whisk 1 cup unsweetened pistachio or hazelnut paste and ¼ teaspoon almond extract into warm base. Chill. Nondairy: Make base using 1 cup coconut cream. Whisk in 1 cup unsweetened pistachio paste and ¼ teaspoon almond extract; chill. No-Churn: Make the base using 2 cups cream and 1 cup milk. Whisk 1 cup unsweetened pistachio paste and ¼ teaspoon almond extract into warm, strained base. Freeze.Custard: Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup natural smooth peanut butter and ½ teaspoon vanilla extract into warm base. Chill. Philadelphia-Style: Make the base using 2½ cups milk, and 1½ cups cream. Whisk 1 cup natural smooth peanut butter and ½ teaspoon vanilla extract into warm base. Chill. Nondairy: Make base using 1 cup coconut cream. Whisk in 1 cup natural smooth peanut butter; chill. No-Churn: Make the base using 2 cups cream and 1 cup milk. Whisk 1 cup natural smooth peanut butter and ½ teaspoon vanilla extract into warm, strained base. Freeze.Custard: In a medium pot, toast ½ cup sweetened shredded coconut until deep golden, 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deep golden, 5 minutes. Proceed with the base recipe in the same pot, using 1 cup cream, 1 cup milk and 1 cup coconut milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning. Philadelphia-Style: In a medium pot, toast ½ cup sweetened shredded coconut until deep golden, 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deep golden, 5 minutes. Proceed with the base recipe in the same pot, using 2 cups cream, 1 cup milk and 1 cup coconut milk or cream. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning. Nondairy: In a medium pot, toast ½ cup sweetened shredded coconut until deep golden, about 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deep golden, 5 minutes. Make base recipe in the same pot, using 2 14.5-ounce cans of coconut milk instead of cream and hemp milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids); stir in a few drops of coconut extract. Add reserved coconut to base during the last 2 minutes of churning. No-Churn: In a medium pot, toast ½ cup sweetened shredded coconut until deep golden, 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deep golden, 5 minutes. Proceed with the base recipe in the same pot, using 2 cups cream and 1 cup coconut milk or cream. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). After processing cubes, fold in reserved coconut.
• Your ice cream's sweetness - and what's used to achieve it - is yet another variable. Don't feel limited to using granulated sugar alone. Brown sugar, maple syrup and honey are just a few of the sweeteners you can use to taste, and just another way to make your ice cream base your own. There's no right or wrong way here, so feel free to experiment.Clockwise from center, light brown sugar, maple syrup, honey, coconut palm sugar and granulated sugar. There are two ways to sweeten your ice cream: solid and liquid sugar. Solid sugars - granulated, brown and maple - are more prone to crystallization. They must be dissolved into the liquid mixture before churning. Liquid sugars - like corn syrup, trimoline, honey, agave, maple syrup and molasses - help prevent crystallization. For the best texture, many recipes call for combining granulated sugar, which has the cleanest-tasting sweetness, with a liquid sugar - especially when eggs aren't used in the base. Adding sugar to your ice cream base is all about taste. How sweet do you like it? Once you've hit the perfect sweetness, go a bit further. You'll want to make the base slightly sweeter because freezing will dull its sweetness. Keep in mind that the amount of each sweetener needed will vary. For example, honey or agave are far sweeter than corn syrup, so where you would use ½ cup of corn syrup, you would need only ⅓ cup honey or agave. Whatever the recipe, add sugar tentatively, tasting as you go.Granulated sugar: The most neutral sweetener, with a pure, clean flavor that lets other flavors shine. Brown sugar: Different brown sugars will add a mineral, molasses flavor. Light brown, dark brown, demerara, turbinado and muscovado all have slightly different tastes. Maple sugar: This will lend a maple flavor to your ice cream, but, unlike maple syrup, it must first be dissolved into hot liquid. It carries a similar level of sweetness to light brown sugar and can be used interchangeably. Corn syrup: This has a relatively neutral flavor that is less sweet than sugar, with a very slight metallic taste. It's what you'll need for most ice cream recipes, though the dark variety can be used in chocolate ice creams. Trimoline: This liquid sugar is made from sugar beets and/or sugar cane, and is sweeter and more cleanly flavored than corn syrup. It's worth seeking out if you want to take your eggless ice creams to the next level. Use a little less if substituting it for corn syrup in a recipe. Honey: Sweeter than corn syrup, honey has a pronounced, floral complexity. Use it only when you want the intensity of its flavor. It goes well with ice creams infused with herbs, vanilla, nuts, bourbon, rum and spices. Agave: Similar to honey in its degree of sweetness, it has a more caramelized flavor with a slight tangy bitterness. It goes well with banana, peanut butter and other nut pastes, and spices. Maple syrup: This, too, will lend a maple flavor to your ice cream, which is especially nice when making ice cream with toasted nuts or spices. To make maple ice cream, some professionals advise reducing the syrup to concentrate its flavor. Bring it to a simmer over medium heat and let it cook down by a third. Let cool and use it to taste instead of regular maple syrup. Molasses: A thick sweetener with a deep, earthy, mineral flavor that can also be slightly bitter. It pairs well with ginger (think gingerbread). Use this sparingly, in combination with milder sweeteners.
• Mixing nuts, candy and other goodies into your ice cream more evenly distributes them than just putting them on top. Add ½ cup to 1 cup during the last minute of churning. Just about any of these items could also be used as a topping, but isn't a mix-in just more fun?You can add raw, toasted or candied nuts to your ice cream: Just be sure to chop them a bit before adding. Coconut flakes or thinly sliced nuts also work well. Almonds, cashews, peanuts, pecans, pistachios and walnuts are all classics. Walnuts offer the softest texture and taste great toasted. It's all right to use salted nuts, but remember that those will salt your ice cream.Chunks of chocolate are wonderful in most flavors of ice cream. You can incorporate chunks, chips or, better yet, mini chips. It all depends on how much texture you like. Another option is shaved chocolate, which you can make by running a chocolate bar over a grater. And you need not stick to bittersweet: Look for butterscotch or white chocolate as well.For the sweet-toothed, candy takes ice cream to another level. Classic ice-cream candies include chopped peanut butter cups, Heath bar bits, toffee bits, chopped peppermint patties, malted milk balls, mini marshmallows. Small pieces of cookie dough are also great, but it's safest to use an eggless dough.Anything from chocolate fudge sauce to marshmallow fluff to dulce de leche to strawberry jam can be swirled into your ice cream with a spatula after churning. Don't overmix. You want the swirl in sauce to remain distinct from the base, giving you appealing veins of gooey richness amid the cream.
• Making ice cream doesn't need to be complicated: The greatest challenge is keeping ice crystals from forming, and even that doesn't need to be too hard. Keeping in mind a few techniques can help you achieve a creamy texture worthy of an ice-cream parlor from your own kitchen.• No matter what kind of ice cream maker you use, be sure to get the custard as cold as possible before adding it to the machine. If you're using a self-refrigerating model, always chill the bowl before adding the custard. (You can probably do this by turning a switch on your machine; check the manual.) And when using a freezer-bowl model, always take the bowl out of the freezer just before churning; you don't want to give it any chance to warm up. If you can make the custard the day before churning, an overnight rest in the refrigerator is ideal. • The longer ice cream is churned, the more air is whipped into it. The more air, the fluffier and less rich it's going to be. For a rich base, churn for the minimal amount of time, making sure the custard and machine are as cold as possible. For an airy base, churn slightly longer. Remember that the ice cream will firm up in the freezer and shouldn't be completely frozen in the machine. When it looks like soft serve, it's done. • If you've churned and churned and your ice cream is not coming together, it almost always means you didn't start with a cold enough base. Your ice cream will look slightly thick but not thick enough. While this won't occur with a compressor (self-refrigerating) machine, which chills as it churns, it can often happen with a freezer-bowl machine. In this case, you don't want to keep churning and hoping for the best. The freezer bowl will get only warmer. You'll need to refreeze the bowl before trying again. Pour the ice cream into a container and put it in the fridge until the bowl is ready, then rechurn.
• Once you have your ice cream, storing and serving are your next - and final - considerations. How long you can keep your ice cream frozen depends on its variety and how cold your freezer is. Stored properly, most ice creams will last anywhere from week to a month.There are several good ways to store ice cream. Loaf or cake pans covered tightly in plastic wrap work well for one to two days. Metal ones are best for recipes that require fast freezing because they get cold quickly. Plastic bags provide a better seal. (Tip: You can peel back the plastic bag and easily cut the ice cream into chunks.) You can also use any sealed container, glass or plastic, as long as the ice cream fits snugly within. Whatever you choose, freeze your ice cream immediately so that it can cool quickly and evenly. If you notice your ice cream crystallizing, but the flavor is still good, let it melt in the refrigerator so it remains cold, then rechurn it in your ice cream maker. That will restore its texture at least for another few days.It's best to temper your ice cream before serving, that is, let it soften either in the refrigerator or at room temperature, so its texture becomes supple and silky and it becomes easier to scoop. A pint of ice cream will need 5 to 10 minutes at room temperature or anywhere from 20 minutes to an hour in the fridge to soften. Larger containers of ice cream will take a little longer to temper. If you need to cheat a bit of the softening time, you can run your ice cream scoop (if it's metal) under hot water for several seconds. This will heat up the metal and help it cut through the ice cream.Wirecutter, a product recommendation site owned by The New York Times Company, has suggestions for choosing the best ice cream scoop.

PHILADELPHIA-STYLE LEMON ICE CREAM

Steps:

• In a big bowl, whisk together all the ingredients; let stand at room temperature for 15-30 minutes, whisking occasionally, to allow sugar to dissolve.
• Pour through a strainer into a bowl and refrigerate, covered, for 3 hours, or until thoroughly chilled.
• Pour the mixture into an ice-cream maker and freeze according to the manufacturer's directions.
• The ice cream will be soft, but ready to eat; for firmer texture, transfer to a freezer container and freeze for at least 2 hours before serving.

PEACH ICE CREAM, PHILADELPHIA STYLE

Steps:

• Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.
• Cut the peaches into eighths and place in the blender with the peach nectar. Blend until the peaches are puréed. Stir the peach purée and vanilla into the cooled cream. Refrigerate until cold or overnight.
• Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

VANILLA ICE CREAM, PHILADELPHIA-STYLE

Steps:

• Pour 1 cup (250 ml) of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
• Remove from the heat and add the remaining 2 cups (500 ml) cream (or the remaining 1 cup, 250 ml, cream and the milk) and the vanilla extract.
• Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
• Perfect Pairing
• To make Caramel-Chocolate Ripple Ice Cream, layer 1 cup each Fudge Ripple (page 210) and Salted Butter Caramel Sauce (page 174) into the just-churned custard.
• French vs. American
• There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs.
• French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or puréed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture. The advantage is that they're a little lighter tasting and are easier to make.

ICE CREAM BASE

Steps:

• Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
• Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
• Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
• Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.