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I use one of these, it holds a lot, so less passes needed, it's flexible so you can almost use it like a funnel, and the edge is plastic and stiff so you can also use it as a spatula/scraper on the side of the bowl.
Chocolate ice cream with a strawberry swirl! I made the milk chocolate ice cream recipe from Jeni’s book and mixed in a homemade strawberry sauce swirl!
I bought them on Amazon. Here: SUMO Ice Cream Containers:... https://www.amazon.com/dp/B075M4SVB1?ref=ppx_pop_mob_ap_share
I do like them, and they help with making nice balls of product. They also are double walled (comes apart for easy cleaning), so they help insulate while serving, though it’s more annoying when I’m trying to freeze them. Don’t want them insulated when trying to freeze after churning, and they are not stable (rounded on the bottom) without the outer part.
I have a Whynter ICM-220CGY I got from Amazon and have used nearly everyday for Gelato, Ice cream, Sorbet and occasionally some frozen margaritas!! It also makes yogurt as it has a built in incubator!
I regularly get takeout from a local Mexican place and the burrito bowl comes in a container like this*. It works great for ice cream, imo. It gives me more room to scoop than a pint container, it's reusable, and it's free. Perfect for gifting ice cream or stacking in my freezer.
* I can't guarantee it's the same one, but it should be similar.
You can buy ice cream storage containers on Amazon. They're more durable and resistant to cold than regular tupperware. Here's a four pack for pretty cheap.
As an alternative, I have a Whynter machine and it works great, plus it's $249 on Amazon.
Dana Cree's book Hello, My Name Is Ice Cream devotes six or seven pages on stabilizers and she as takes a different approach than Ruben. She calls out stabilizers offer emulsification, help with texture when it comes to freeze-thaw cycling) and she believes that part of the point of maturing base for 24hrs before churning is to take time impact of stabilizers down a bit so butterfat isn't bound up tightly. She asserts maturing the base helps with better churning.
The book has about 40 pages on the "process" for making ice cream that has some good info in it and I believe she worked for a stint with The Cooking Lab (the folks that are Modernist Cuisine, Modernist Bread, etc). Like Ruben at Ice Cream Science she makes good reading. I borrowed the book from the library, but suggested it would make a good holiday gift to family once I had chance to see was more than a collection of recipes...
Hey, I've been using the vegan ice cream base from /u/permanent_staff link to recipe, and I've tried making it twice in a cheap Andrew Price ice cream maker, and I can only describe the texture in my mouth as greasy, like coating the roof of my mouth.
I don't know know why that is as the comments and other posts that use his recipe dont seem to report that issue :( any tips to prevent the greasy mouth feel? I'm new to making ice cream, so not sure what to look out for.
Thanks!
It's basically two saucepans stacked on top of each other. You fill the bottom one with water and do your cooking in the top one. The steam of the boiling water is what heats the pan you are cooking in, so it's harder to burn things. Here is an example of one on Amazon
Hey. I was looking for an ice cream maker in India and I came across your post. Does your ice cream maker work well? I'm especially looking to make frozen yogurt with it.
This is the one I'm looking to buy and the reviews are mixed. https://www.amazon.in/Kitchenif-Digital-Sorbet-Frozen-Yoghurt/dp/B08MC7RGK4/
Cree's original custard recipe calls for 150g of sugar and 50g of glucose syrup. I tend to find it a bit too sweet so I've generally scaled back the sugar to ~120g (plus the donuts will add some sugar and solids) and I fully replaced all 50g of glucose syrup with cider syrup. You could easily experiment more with the sugars and/or adjust to taste (other ideas include using some brown sugar or maple syrup).
If you're interested in trying out stabilizer some day, this is the one I use.
If I happen to buy more cider donuts before I eat all the ice cream, another thing I'm considering is crushing some donuts and lightly toasting them to use as a topping for the ice cream, so that's worth considering too!
I bought these Sumo containers last year and they work really well for me. They are still as good as new and are high quality. I would say they prevent freezer burn pretty well, but your ice cream will get frosted over if kept for more than a few days. You can put a piece of plastic wrap over the top to prevent this, though. I usually don't because I want to save plastic when I can.
I only have 2 of them and sometimes my recipes make about 1.5 cups over the expected 1.5 quart batch, and I have to transfer the extra into something else. I usually just use one of my Pyrex glass containers for that and cover the top with plastic wrap. Do not use Pyrex plastic lids, because they can snap when you open them while they're still cold from the freezer.
I have a Wilfa which is rather inexpensive, but works really well. With compressor, so no need to pre-freeze anything.
Waffle maker: https://www.amazon.com/dp/B01J26T1ZW?ref=ppx_pop_mob_ap_share
"Molds": https://www.amazon.com/dp/B00XPZWZZK?ref=ppx_pop_mob_ap_share
Do I recommend the waffle maker? This was my first time using it, and i am not sure. The waffles have been either underdone or over done, with a few that are just right. They do seem inconsistent, but that may still be user error.
I get your excitement! About a year ago I posted on this sub asking people how they managed the mad dash of scooping ice cream out of the ice cream maker, and someone recommended this scoop. I happened to have one of them already and it works great! Just wanted to share just in case :)
I have had really good luck with this exoglass spatula - it's tiny enough to get all the small spaces around the dasher but big enough to move a good volume of ice cream, stiff enough to scrape, and doesn't scratch.
Like Talenti containers? Here are some food-grade jars on Amazon (not sure if I can post an Amazon link here - let's see...)
They do make 1/8 tsp, and precision measurements is not always as required as people think.
This set has 1/4, 1/8, 1/16, 1/32 and 1/64. https://www.amazon.com/dp/B09799DXX6/ref=cm_sw_r_apan_i_B3KY0E0XR29TBFZQN20X?_encoding=UTF8&psc=1
In fact, this set costs less than most scales that measure to less than 0.1g
Most kitchen scales won't measure less than a gram anyways.
I'm not saying measuring by weight it's not valid, but it is not as required as you think it is. Not all large eggs have the same amount of yolk, not all yolk has the same amount of lecithin, not all heavy cream has the same amount of butter fat, nor does all milk. The USDA sets ranges, but can vary a good deal. Large producers test for that regularly with equipment people won't have access to in their homes.
dairy Queen used to have an ice cream cone called the crunch cone. It was a vanilla ice cream cone with a crunch coat on it which was peanut brittle and sprinkles. They have since discontinued this cone but you can still buy the crunch coating on Amazon.
Standard New York vanilla base. Eggs, cream, whole milk, sugar, vanilla, and a half teaspoon of xanthan gum.
Started churning it and then added the peanut brittle crunch coating towards the end of the churning process.
Do you live in the US? If so, you can get glucose syrup on Amazon. I use this one
I buy a bucket of glucose and immediately empty all of it into 3 of these squeeze condiment bottles, like this:
https://www.amazon.com/Condiment-16-ounce-Dressing-Pinnacle-Mercantile/dp/B00OZOW6E0
I actually buy mine locally at Smart and Final but I think these are essentially the same.
When it's time to measure it, I put my saucepan on a scale and squirt it directly into the pan. If it's really cold I put the squeeze bottle in the microwave for 10-15 seconds to warm it up which helps it flow faster.
I'm not at home right now but when I looked earlier, I couldnt find anything. I have not however turned it over because a) its heavy as all get out and b) its says keep it level.
Visually, it looks like this one: https://www.amazon.sg/Lello-4090-Gelato-Quart-Cream/dp/B0007QCQNG
I've done a TON of ice cream parties for 35 people. I typically do 2-2.5 gallons of ice cream (in a bunch of flavors at 1 quart each) for that amount and always have leftovers! My Game of Thrones ice cream menu is here: https://dribbble.com/shots/3684511-Game-of-Cones-Ice-Cream-Menu The flavors were actually boring but the naming was the fun part.
If you are going to do ice cream sandwiches, I recommend testing them out. I tried them for one event and it was delicious but sort of gross. The ice cream melted at a different pace than the cookies thawed and the cooler + dry ice didn't work the way I wanted that time.
This guy. I think it's a good addition because I definitely associate butter with pancakes - both the pat of butter on the finished product and the fact that I cook the pancakes in butter
I ended up buying 10lbs to save on some money. I guess it'll last the rest of my life.
Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker, Qt, White https://www.amazon.com/dp/B003KYSLMW/ref=cm_sw_r_cp_api_glt_fabc_TB6XV1PSACN81AVSVT1T
After buying this, we have never bought ice cream again. Really simple, easy to use, and SO yummy! :)
Thrifty Old Time Ice Cream Scooper Rite Aid | Original Stainless Steel Scoop | Cylinder Ice Cream Scoop with Trigger | Commercial Grade Stainless Steel Ice Cream Scoop | Ice Cream Scooper with Trigger https://www.amazon.com/dp/B07YYWR99T/ref=cm_sw_r_cp_api_glt_fabc_VBKSHX3NKKAY1XFNA0CK
Not what you were asking but I prefer wide flat shallower containers as the contents freeze more quickly, preserving ice cream texture. A taller, deeper container will take longer for its core temperature to drop once you place it in the freezer. Wide shallow containers can also be scooped from more easily.
Containers with a lid that must be bent and flexed around the lip to get it open are going to be brittle and fragile at sub-zero temperatures. I don't like them. Deli containers and soup cups are really bad for this. Honestly deli cups have a habit of splintering apart even at room temperature. I prefer this style of lid for ice cream (https://www.amazon.com/dp/B01JCNETC0). It's under less stress when opening and closing so it seems to last better. Nothing special about that brand, lots of brands come in that style. Eventually the plastic hinge crease will give out, it's just inevitable that a single piece of plastic is going to lose its integrity over time, but it seems to withstand the cold temperatures for much longer.
Jury's out on whether glass or plastic is better in the freezer. Glass is tougher and theoretically can last forever unlike plastic, but if you are subjecting it to temperature fluctuations and smashing a metal scoop into it, eventually it's gonna crack.
I’ve been moderately happy with my Whynter
Whynter ICM-201SB Upright Automatic Ice Cream Maker 2 Quart Capacity Built-in Compressor, no pre-Freezing, LCD Digital Display, Timer, Stainless Steel Mixing Bowl, 2.1 https://www.amazon.com/dp/B01FXMW4AS/ref=cm_sw_r_cp_api_glt_fabc_R0MWVXD7WBYKDH5RHC1J?_encoding=UTF8&psc=1
However, there is no locking mechanism on the paddles so it has a tendency to pop off the center shaft if you throw in inclusions like nuts or chocolate chunks. A wad of paper jammed between the paddle top and lid helps.
Still maintain Gelato Fiasco, although a bit light on the science of gelato, has some of the best gelato recipes I've been able to find/make.
​
I have an older version of this one . I got mine in 2013, but it doesn't look like it's changed much. The opening is pretty big, although I always manage to miss it.
Here's there official one from the Ninja test kitchen: https://www.amazon.com/Ninja-CREAMi-Cookbook-Beginners-Cookbooks/dp/1647399866
I'm curious if the braintrust here will come to different conclusions than they do as to what works best.
$199.99 & FREE Returns
This item will be released on August 31, 2021
Pre-order now.
I keep seeing, “well I pasteurized it, so it’s fine.” You need to get dairy back under 40, generally within 2 hours, because bacteria can start to grow again. I make 2.5 gallon batches and it would take half a day for it to cool in the fridge. I use warmer pans stacked inside one another as the ice bath and it cools almost immediately.
If you’re making for yourself (instead of giving away to friends), I have two of these and they are the perfect size for my Delonghi ice cream maker: Tovolo Glide-A-Scoop Ice Cream Tub Reusable Container With Non-Slip Base, Stackable on Freezer Shelves, BPA-Free, 1.5 Quart, Strawberry Sorbet https://www.amazon.com/dp/B00CBFZWHS/ref=cm_sw_r_cp_api_glt_fabc_K1X0WJ240JJRFG5V4X7K?_encoding=UTF8&psc=1
Amazon: [25Count] 32 oz Paper Freezer Containers and Lids - With Non-vented Lids to Prevent Freezer Burn - Premium Heavy Duty Quart Ice Cream Containers Frozen Dessert Supplies https://www.amazon.com/dp/B01DCKEAVE/ref=cm_sw_r_cp_api_glt_fabc_PHTRAQFZD22WCK73Z46A
Not sure what scale you’re using, but this is best for such small measurements
Weigh Gram Scale Digital Pocket Scale,100g by 0.01g,Digital Grams Scale, Food Scale, Jewelry Scale Black, Kitchen Scale 100g(TOP-100) https://www.amazon.com/dp/B06Y61YW7S/ref=cm_sw_r_cp_api_glt_fabc_73PM3JM52WZA1CMAZPWP
I use Karo brand light corn syrup, which is available everywhere near me in San Francisco, and I don’t really notice much of a difference. You can buy glucose syrup online but I can only get it online, it’s expensive, a pain to work with (SUPER sticky and doesn’t really pour), and my ice cream doesn’t taste any better than when I just use corn syrup.
Karo light corn syrup: https://www.target.com/p/karo-light-corn-syrup-16oz/-/A-14778285
Glucose syrup on Amazon: https://smile.amazon.com/dp/B01EOK9GVU/ref=cm_sw_r_cp_api_glt_fabc_2G8JFRQZNR23BW2QMVA1
If you want to be super picky, the book “Rose’s Ice Cream Bliss” has a method of cooking corn syrup down to approximate glucose syrup.
I don't give my ice cream to others, so this is for personal use. I bought this pyrex loaf pan with lid. It works great but the lid is obscenely difficult to remove when you freeze it though.
I also bought them off Amazon. Finding specific sizes were difficult. Here are the links:
>Mind i ask what brand?
Without getting up and going into the garage to physically look at it, I believe it's this one. Which means it can make 2 quarts. I generally don't make more than that strawberry ice cream recipe I linked above makes, though, which is 1 quart. I can (and have) eat the entire quart in one sitting it's so tasty (not that I do that often). Making 2 quarts would just be too tempting...
If I can get the ice cream flavor I like at the grocery store, I'm much more likely to do that. My dad gets those big 1 gallon tubs of chocolate ice cream for $5 when he goes to Food for Less, and when I'm visiting him that chocolate ice cream is tasty enough for me (can't fit a gallon tub in my freezer, unfortunately). Whereas the strawberries alone for my strawberry ice cream can cost $5 when they're in season, and that doesn't count the heavy cream (or half and half) or vodka, etc.
But it's fun to do flavors that aren't available in the grocery store. The first ice cream I made was blueberry basil. I once brought an ice cream that was black (colored with charcoal) with dark chocolate, black licorice and bunt caramel in to work.
I used to just do everything in a plastic tupperware. I'd mix the base in a tupperware container, pour it into the machine then scoop it out of the machine back into the same tupperware. My husband bought us [this set of containers](https://www.amazon.com/StarPack-Home-Freezer-Containers-Silicone/dp/B071ZGD16F) and now I do that with them instead, haha. It's rare that I make more than 2 flavors so the 2-pack was good for us.
Chocolate peanut butter cup ice cream! I made the milk chocolate ice cream recipe from Jeni’s book and mixed in some mini peanut butter cups and a peanut butter sauce swirl!
I used the coffee ice cream base recipe from Robin Donovan’s book (The Homemade Ice Cream Recipe Book: Old-Fashioned All-American Treats for Your Ice Cream Maker https://www.amazon.com/dp/1623158540/ref=cm_sw_r_cp_api_glc_fabc_qSR5FbNCEPWFE?_encoding=UTF8&psc=1)... with a minor adjustment after research and taking a tip from the base recipes from Salt & Straw, as well as Ample hills: I added two tablespoons of fat free milk powder.
For my first churn... turned out really well! Graham crackers for a bit mushy, I’ll have to work on that
Take the extra step and order something on amazon if that’s an option. You can order decent chocolate on there. The first thing you need is a nice cocoa powder. What are you currently using on these trials? When I did cree’s recipe, I used guittard cacao powder.
As mentioned by others in your previous post you really need to use a good chocolate. Pay close attention to the ingredients in your chocolate. Does the chocolate contain many agents that prevents it from melting? If so that will impact freezing and texture when melted. It seems that many cheaper chocolates contain chocolate liquor which includes cocoa butter, and will contribute a lot of fats that may freeze up weird.
Try something like this: https://www.amazon.com/Callebaut-Finest-Belgian-Semisweet-Chocolate/dp/B077GCTLTJ/ref=mp_s_a_1_2?keywords=baking+chocolate&qid=1565057045&s=gateway&sr=8-2
I make custards with yolks and cream, so flavors tend to get lost in all the fat. I try to use natural flavorings because of this. I've heard that <strong>Nature's Flavors</strong> are really good, and they're vegan (they also have flavor powders).
For caramel, try <strong>Silver Cloud</strong>, which seems to have high ratings on Amazon. Otherwise, I'd just buy a store-bought caramel sauce.
I use a Cuisineart Ice-20, one of the types with a freezer bowl. Received it as a gift back in 2011 & have loved it ever since. Super easy to use & clean. I'm not sure if they are still making this model, but the Ice-21 is also lovely and is availible for under $100 CDN. Here's a link to amazon to the ICE-20
for your reference: https://www.amazon.ca/Cuisinart-ICE-20-Automatic-2-Quart-Cream/dp/B00000JGRT
Happy hunting, OP!
I got this and set it to -13.5C. Works fine. If I did it over again I'd probably try and find something I can set exact temperatures though, I had to test out what temps the freezer would reach at different points of the dial and it's pretty finicky.
I started using bean pods that I'd scrape and chop. They were about 75% of my costs. Gave this a try and haven't noticed any difference in taste or texture. It's way cheaper and keeps well. Worth a try!
Tovolo has these 6oz mini containers, which is probably two or three scoops worth Tovolo Sweet Treat 6 oz. Mini Tubs, Set of 3, Tight-Fitting Silicone Lid, Easy Stacking Reusable Ice Cream Container, Assorted https://www.amazon.com/dp/B088N9LNYM/ref=cm_sw_r_cp_api_i_PObAFbVGJ6BRH
Alternatively, I’ve used these glass containers for baby food before and they’re great! OXO Tot Glass Baby Blocks Food Storage Containers, Teal, 4 oz https://www.amazon.com/dp/B079K734JH/ref=cm_sw_r_cp_api_i_sQbAFbDJW9MTH
They also make plastic ones which are good too. The plastic ones also come in 2oz sizes. The little trays they come with are handy for keeping things a little tidier in the freezer — you could store 4 of the same flavor in each tray of you were doing more than a flavor at a time.
Right, the used model I’m looking at is the Ice-50BC which is a compressor, I assume just the predecessor of the 100, sorry if that wasn’t clear! Thinking I’ll go with that
https://www.amazon.com/Cuisinart-ICE-50BC-Supreme-Cream-Maker/dp/B0007XOHN6
SUMO Homemade Ice Cream Containers: Dishwasher Safe Tub. 1.5 Quart (1-Pack, Green) https://www.amazon.com/dp/B075M4LVT4/ref=cm_sw_r_cp_api_i_cE.oFb9F1WB2Y
Just don’t throw it in the dishwasher. The lid can warp.
​
What do you think the overrun is like? And how long do you think it needs to sit in the freezer?
So I've tried a few times to make keto Ice cream. Every time it's turned out VERY icy. I basically followed a generic Philadelphia style vanilla recipe and replaced the sweeteners with powdered erythritol and cut the glucose down by 75%. I want to try again and use liquid stevia instead.
>Not using an ice cream machine and not using egg yolks makes it super super icy.
I have a Whynter 200LS and it was still super icy :(
https://www.amazon.com/Whynter-ICM-200LS-Stainless-2-1-Quart-Silver/dp/B00N63J432/ref=pd_cp_79_1
I use 1/4 teaspoon of Cremodan 30 ice cream stabilizer per quart of ice cream. With most recipes I have really good results. In recipes that are egg yolk heavy I’ll only use an 1/8 teaspoon. Xantham gum is my stabilizer of choice for sorbet.
This is what I've used in the past. It's been a little while since I made malted ice cream, but based on my older recipes it looks like I was using about 5.5-6% malt powder by weight and that was sufficiently malty for my tastes.
As an aside, I haven't yet experimented with barley malt syrup but I think it could work just fine in this case. It's mostly maltose (~71%) so if you're only using a few tablespoons I don't think the additional water content is a tremendous concern. In both cases - malt powder and malt syrup - you might run into freezing point depression issues but I haven't yet built maltose into my freezing point depression calculator so.... you'll need to experiment and report back! FWIW I don't recall having that problem with the proportion of malt powder I used, so it's probably fine.
I currently use the Whynter ICM-200 because I can make batches repeatedly without needing to re-freeze the bowl, so I could make them all theoretically in one day. But previously I would use my Cuisinart and/or Kitchen Aid ice cream makers, and it would take me the week prior to the event to make enough. In both cases, I store the ice cream in these Rubbermaid containers, which fit the quart batches perfectly and are super easy to scoop from.
For the dry ice, just make sure you position it properly on top of your ice cream, and have a plan for opening and closing your container between scoops. It's obvious, but in the fun of the moment, I let my dry ice fall to the bottom and the lid was a little tilted and it seemed like the ice cream was melting by the second.
Absolutely! Lactose free milk, cream, etc. is simply regular versions of the initial product, with an enzyme known as lactase added to it. As a result Lactose Free milk is, functionally, identical to regular milk. Taste wise, it's slightly sweeter, but not enough to have to alter the recipe. As for Lactose Free cream, I tried finding some not too long ago (a coworker wanted to buy some lactose free mint ice cream from me for her roommate) and I was unable to. But you can purchase the enzyme lactase here. A little pricey, but it is very effective.
Ice cream is chemistry. You have to test the amount of water in rhubarb if you are going to get it right and avoid ice, and you need to also use a stabilizer like xantham gum or guar gum + an exact calculation of sugar to balance the freezing temperature of the water. You can use a refractometer to test the water level of the rhubarb (it will always change). https://www.amazon.com/gp/product/B008562GD0/ref=s9_acsd_simh_hd_bw_bQc80x_c_x_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-3&pf_rd_r=CASB0D5HB110TZ3KMYVP&pf_rd_t=101&pf_rd_p=f7e00e61-c7da-537f-bf2c-085c9051d19f&pf_rd_i=...
I use the Whynter ICM 200LS. https://www.amazon.com/gp/product/B00N63J432/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
The bowl is detachable for easy cleaning, unlike one of the others suggested here. And it's less than $300.
Vanilla bean is my vote!
I use Massey paste for great flavor & color. Don't have a heart attack when you see the price. Premium vanilla is insane right now.
I love using Tovolo too but I like the 1.5 quarts Glide A Scoop ones better because it's much easier to scoop from since they are so long and skinny. My only complaint is that the plastic is brittle when the bins are frozen so if you drop them from countertop height, they do crack. I continue to use my cracked one too, so it's not the worst. https://www.amazon.ca/Tovolo-Glide---Scoop-Strawberry-Sorbet/dp/B00CBFZWHS/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1466431366&sr=1-2&keywords=tovolo
We use a 24 qt Emery Thompson when at the ice cream shop and a Kitchenaid stand mixer/freezer bowl when at home (sometimes for experimentation). I looked at http://www.amazon.com/Breville-BCI600XL-Smart-Scoop-Cream/dp/B009OZ62IG to replace the stand mixer and was surprised to find that it took upwards of 40 minutes in order to get a finished product. I was a bit dismayed at the length of time as I was hoping to use it for quick test runs of new ice creams. So at this point we're still testing with the Kitchenaid or running small batches through the Emery Thompson.
It just struck me that "fatto in casa" has unfortunate associations to the english-speaking ear. :) Almost as unfortunate as the name of a food writer from the UK, Linda Tubby, who has recently published a book entitled "Ices Italia: Meltingly Delicious Recipes for Voluptuous Gelati, Sorbette, and Iced Desserts from Artisan Gelaterias of Italy", (which I now have on the way). :)
You did not mention "the Bible of ice cream making" but I'm quite sure you have it. :) Angelo Corvitto's bilingual "The Secrets of Ice Cream - Ice Cream Without Secrets". First Edition & 2nd Edition.
I use these containers, which are great also for transporting ice cream. I fill the container all the way to the top as well.
Yup, you can chop it with a large knife. I get the Scharffen Berger baking chunks so they are just slightly larger than normal chocolate chips.
Two books have vastly expanded my knowledge, understanding, and creativity in my approach to homemade ice cream making. I absolutely swear by Ben & Jerry's Homemade Ice Cream & Dessert Book and Humphry Slocombe Ice Cream Book. I see a lot of chatter about Jeni's of Jeni's Splendid Ice Cream ice cream recipes for mouth feel, but her approach uses corn syrup and corn starch. That's the kind of ingredient I am trying to avoid by making my own ice creams, so I can't attest to her recipes.
Ben & Jerry have three cream base recipes. Humprhy Slocombe should really be owned by anyone who makes ice cream. It's kind of like a Joy of Cooking, but for ice cream. and it is a fun read. Whenever I try out a new flavor, I start with these two books and go from there.