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Make Your Own Ice Cream

We all love to eat it, especially on hot summer days. And making your own ice cream is a breeze these days. Bruce Weinstein, author of the Ultimate Ice Cream Book, joined CBS This Morning to show how quick and easy it is to whip up a batch of homemade ice cream.


Making ice cream used to be labor intensive and time consuming. Now, with the help of high-tech ice cream machines, you can make a batch in as little as 15 to 20 minutes.

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The Ultimate Ice Cream Book
The newest high-end machines are self-contained, with their own freezing units, but they're pricey at $500 and up. A less expensive version is made by Krups for $60 and it does the job in the same amount of time. The only difference is that it contains a sleeve that must be freezer stored before you use it.
Making ice cream:

Philadelphia style. This is the easiest and most basic of all ice creams and it's vanilla--the favorite flavor of most Americans, says Weinstein.

Ingredients:
Heavy cream, sugar and vanilla extract.

Method:
Set the cream in a pan on an open flame to heat and add the sugar.
Remove the pan and let it cool (usually takes a minimum of 6 hours).
Once chilled, add vanilla.
Pour the cream into the machine and turn it on.
In 20 minutes your ice cream will be ready.
Serve with crackerjacks, chocolate chips or crumbled candy bars.

French style. Your can turn the Philadelphia style into a frozen custard. Just add eggs in with the milk and cream and you will have a richer and creamier French style ice cream. Weinstein warns it is also much more fattening.

Weinstein's book has more than 500 ice cream recipes with unusual flavors such as bubble gum, cannoli, cheesecake, corn, rice, Earl Grey and sweet potato, as well as apple lavender and kumquat sorbets, granitas, and more.

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