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The Key to Smooth, Rich, Homemade Ice Cream

An ice-cream pro shares his recipes and a secret ingredient— skim milk powder

Fine Cooking Issue 10
Photos: Mary Ellen Bartley & Dana Harris
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Most homemade ice cream recipes don’t include an ingredient that’s guaranteed to make the difference between good and great ice cream. This author learned to make ice cream the same way Ben and Jerry did, and you can, too. He explains how to avoid having too much butterfat, how to stabilize the mix, and how temperature and time in cooking up your custard will result in success. Multiple recipes and mix-in ideas are included in the article.


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