Which machines whip up the best ice cream?
Making the truly rapturous quart of homemade ice cream requires, like archery or motorcycle maintenance, a certain Zen. It takes care, patience, and, above all, technique. So much so that you should ask yourself going in, Do I really want this?, since there are plenty of fine mass-produced and artisanal varieties on the market. For many people, these obviate any need to make their own. But I won’t lie to you. Stick with it and you will produce unearthly delights. I decided to brew my own for three reasons: I was in search of something inane but purposive to help me procrastinate; I found it hard to procure good organic ice cream; and homemade ice cream is really freaking good. Our local deli is owned by a Breton named Christophe who, hearing of my new obsession, quickly became my guru. When I described to him some candy-glutted concoction I was planning, he shook his head in gentle pity: “Steve, you must first … perfect … your base.” He was right: All ice cream, no matter how esote
