Nothing beats the heat like a cool, delicious ice cream cone. Here, Martha Stewart offers a recipe from Everyday Food magazine for easy homemade ice cream that you can make in just 20 minutes.
Recipe: Easy ice cream (on this page)For more tips and recipes like these, check out MarthaStewart.com.
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more — or use our ideas for your favorite store-bought flavor!
What to do: In a medium saucepan, off heat, whisk together egg yolks, sugar and salt until blended. Gradually whisk in milk. Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes. Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice-cream maker according to manufacturer’s instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).
Pick your flavor:
Coffee: After step 2, stir 1/2 cup crushed espresso beans into custard. Cover and let stand 30 minutes.
Ginger: After step 2, stir a 2-inch piece peeled fresh ginger, cut into matchsticks, into custard. Cover and let stand 30 minutes.
Orange: After step 2, stir 6 strips orange zest into custard. Cover and let stand 30 minutes.
Chocolate: In step 1, stir 1/2 cup unsweetened cocoa powder into egg-yolk mixture before adding milk.
Vanilla: After step 2, stir 1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract into custard. If using bean, cover custard and let stand 30 minutes.
Strawberry: Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to ice cream as it churns in ice-cream maker.
Makes 1 1/2 quarts; prep time: 20 minutes; total time: 50 minutes plusfreezing
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