The Big Chill

Ice cream, gelato, custard, soft serve … whatever you call it, the combination of sweetened milk and cream flavored with endless variations and then frozen to creamy perfection is one of America’s favorite desserts.

From egg yolks and cornstarch to sweetened condensed milk and heavy cream, there are about as many ways to make ice cream as there are flavors. For example, traditional gelato calls for no eggs, more milk than cream, and a short churning time to create a denser texture. Custard, on the other hand, is egg-yolk-based, more cream than milk, and requires a special churning machine that provides its unique glob-like consistency.

When making it at home, I like to leave the egg-tempering and the complex churning particulars to the pros and opt for a simple cornstarch slurry as a thickener and an equal combination of high-quality milk and heavy cream (hello, Daikin!). This gives the ideal amount of richness without coating the tongue and numbing your taste buds, making a perfect canvas for seasonal add-ins like fresh sweet corn and backyard mangoes.

Burnt Banana Split

Sweet Corn and Caramel Cones

Mexican Mango