Homemade ice cream can be hard work. Here's how to get the most reward for your effort.

By Coastal Living
October 03, 2002

Skip the skim milk; whole milk makes a richer dessert.

Use fresh, ripe fruit to ensure the best flavor. Sweeten itbefore adding to your mixture to keep fruit soft. Mashed fruitdistributes throughout the ice cream more evenly.

Fill the canister two-thirds full or to the fill line so the icecream can expand as it freezes.

Use crushed ice and plenty of rock salt so the mixture willfreeze. (But too much salt may cause ice crystals to form.)

Start cranking slowly for an even temperature; speed up as icecream freezes.

For thicker, richer ice cream, take out the dasher, pack downthe ice cream with a spoon, and replace the lid. Then place foilover the hole in the top, and put the canister back in thecontainer. Repack with ice and salt, using more salt this time.Wrap newspaper or a towel around the top, and let stand for aboutone hour.

Seal leftovers tightly, and store them in your freezer no longerthan one week.