Making ice cream is a great joy and is easier than you think. We’ve got two methods to show you, and it’s up to you to decide which one you want to try.
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You should try the Ninja Creami. Makes the best ice-cream!!
cuisineart was 40$ back 10 years ago just got mine on a black friday sale at 55
I don’t know why I’m watching this. This is way too much work.
The Third type: Old school style Nostalgia machine for $35 is better than all of these machines and only needs ice and salt no need to freeze the canister for 24-36 hours in advance.
I have a kitchenaid icecream mixer bowl. Works for me. But I do have the breville blender I use mainly for smoothies but I’ll have to try this as well. Thanks!! Y’all the best!!
and you can actually pronounce ALL the ingredients. Wa-hoo! No bioengineered nonsense like store bought ice cream. YES!
I made the no churn ice cream style. I absolutely do not like the mouth feel of the sweetened condensed milk. Too sweet and leaves my mouth and tongue feeling coated. I prefer the churn method. I made both and my entire family agrees that the churned ice cream tastes better. I don't use eggs instead I make a slurry with clear gel and milk and use 2T corn syrup to keep it smooth and scoopable.
My favorite flavor as well wow you sold me! ☺️yummy
I made Lisa’s recipe yesterday, it turned out really good. I will agree with some comments that the ice cream was really sweet, but I think this is what was required for the perfect texture to be achieved (all the ingredients and ratios). And I used a hand mixer to make it. The ice cream needed more time to freeze, I used an ice cream tub from Tovolo (the oval one) to store it. I swapped strawberry jam for a cherry one and it turned out delicious. This recipe is a keeper for me! Thank you for sharing! Hannah’s recipe is next! 🍨
I don’t see where the recipes are I’ve got the same blender you’re using I have yet to try it but I have everything on hand also I bought some blueberry preserves I don’t know how this worksHow I can get my answers thank you Doug seelye
I could not live without my cuisine art ice cream machine. I have perfected my vanilla ice cream to taste just like the old fashioned kind Mom & Dad used to churn using a hand crank . I make it every week. The machine is a rock.
Do you have to use corn syrup?
Great video -making my hungry! Does anyone have thoughts (based on experience) as to stevia can be used in place of sugar here?
If using sweetened condensed milk, I do not add additional sweetener. If not using sweetened condensed milk, I would use honey or maple syrup – NOT corn syrup or refined sugar.
I think you missed out on one type of ice cream machine. The type that uses ice. We have used that for years. We even have one that uses a hand crank so if we loose power we will still have ice cream
I have the Cuisinart in white pink and red so it's time for me to graduate! It's already in my Amazon cart anyway the just plug it in ice cream maker then I can spend more time coming up with new flavors and sharing them! 🙂
Yes yes yes yes and yes!
No Lisa say it ain't so! That looks like semifredo to me! Well okay maybe just the loaf pan but I'm going to fight for my no Frozen container to make ice cream I want one that freezes on its own! Buttermilk ice cream is really really good! 🙂
You better cure that Custard in the refrigerator overnight! I will give on a lot of things but ice cream isn't one of them! In fact I got a freezer burned pint from Ben & Jerry's and there ears were burning by the time I got off the phone!
I have my second Cuisinart canister style that I have because I lost pieces to my first one. It is still in the box and summer is nearly over. I want my elements built in thank you if I'm going to spend my money it's going to be on quality homemade ice cream just like Ben & Jerry did! 🙂
I love to make homemade ice cream so much so that I want a compressor driven ice cream machine instead of having to find room in my freezer to freeze the container first! 🙂
Neat ! I recently bought a KitchenAid stand mixer, a display model on sale, and one motivate for getting it was because of the ice cream canister accessory. Look forward to making ice cream at home with my 4 year old son, and this video was quite helpful. Thanks, ladies.
A big thank you all of the beautiful and talented ladies of ATK…but Please pass a huge Thanx to Morgan from a die hard ATK fan. I did the 'no churn' in vanilla just with extract. Found only one in store brand that beat it, and you can't even taste test it. Chapman's Premium French Vanilla. Canada only. You guys need to do a "Canada's Test Kitchen" every so often. :-). <3
Can you please add a link to that thermometer you used to take the temp of the ice cream mixture on your stovetop?
Ice cream makers with canisters are frustrating and horrible because they don't provide consistent chilling during the churning. A machine with a condenser (self-refrigerating) is so worth it, especially when you consider that you're going waste $100+ on the Cuisinart that you're going to throw out because it's so maddening. That sweetened condensed milk ice cream is revolting. It's way too sweet and has a weirdly greasy mouthfeel.
Thanks for a great video – inspiring me to make ice cream again.
I have a suggestion for those who have a cannister machine – keep the cannister in a freezer bag in the freezer to keep it clean. Particularly if think you might not use it for a while. There is no way you can wash the cannister before you use it once it is already frozen.
I love gear heads! These videos are so helpful and I trust the testing from professionals. Thank you! 🙂
Just FYI I think your freezer looks like most of our freezers. On another note I love ice cream!
So much to comment on here. Get a freezer big enough to store your canister, or two, in. You must assemble the ice cream maker and then pour in the sauce as it’s running. I prefer a plastic storage container. Your are making homemade ice cream and you use strawberry preserves? For my fresh fruit, strawberry or peach, I use a combination of blended with sugar and cooked down with sugar and lemon juice. The blended gets mixed in before churning and the cooked at the end. Remember to strain the sauce after cooking to remove any cooked egg or the bits of white, especially if you are making chocolate. I will try adding the vanilla before churning next time.
I just wrapped up 6 batches of ice cream over, two days. Tuesday night I made a triple batch of vanilla custard and prepared strawberry and peach, blended and cooked portions. Next morning, I ran two batches through my two buckets. While they were churning, I made a double dark chocolate with Swiss processed cocoa and 72% chocolate cooking drops. Thursday morning I churned the next round of fruit ice cream and Thursday night, the two rounds of chocolate. I add a tablespoon of vodka right before churning. This keeps the ice cream from freezing too hard. I skipped this once, and regretted it. The ice cream is being paired with wood fired make your own pizza for family and friends on Friday.