Skip the checkout line: How to make vanilla ice cream

When it comes to making ice cream, you have several options. Here are a few pointers and recipes to get you started.

To make hand-cranked ice cream:

1. 1. First crush plenty of ice in a cloth bag or sack (or buy a bag of  crushed ice).
2. Then chill the inner cylinder, paddles and the ice-cream mixture.
3. Once chilled, replace the cylinder and paddles.
4. Fill half the container with the chilled mixture (it will expand when frozen).
5. Pack the space between the cylinder and its outer container one-third full with crushed ice and scatter 275 millilitres (1 1/4 cups) coarse salt over the ice.
6. Add five centimetres (two inches) of crushed ice, sprinkle more salt and continue packing alternating layers of ice and salt until the top of the cylinder is reached.
7. Begin cranking, slowly at first and then more rapidly as the mixture begins to stiffen to achieve the best texture.
8. As the ice melts, drain off the brine and add further layers of salt and ice.  Note: If you use more salt on the ice, the ice cream mixture will freeze faster, but it will become granular.

To freeze the ice cream for later use, stop cranking as soon as the mixture becomes thick but does not quite hold its shape. If you are going to eat the ice cream immediately, stop cranking as soon as the mixture starts to hold its shape in peaks.

If you continue cranking once the mixture has become stiff you will only work out the air that has been whipped into the ice cream.

Whether you eat it right away or save it for later, enjoy it with some toppings or savor the natural flavours or your recipe.

This simple ice cream is a long-time North American favourite and has a particularly delicate flavour. It is easy to make with only three ingredients:

1. 1.5 L (6 c) whipping cream (35%)
2. 200 ml (1 c) sugar
3. 2 vanilla beans or 6 to 10 ml (1 1/4 to 2 tsp) vanilla extract

In only four steps

1. Heat cream until it is almost boiling. Remove from the heat, add the sugar and stir until it is dissolved. Allow to cool.
2. Scrape the seeds from inside the vanilla beans and add to the cream; discard the pods.
3. Stir the mixture, then chill until very cold.
4. Hand-crank the chilled mixture, or churn using an electric ice cream maker, until very stiff.

You will have a delectable dessert.

This is a smooth, rich ice cream that results from combining these ingredients:

1. 6 egg yolks
2. 250 ml (1 c) milk
3. 650 to 800 g  (3 1/4 to 4 c) sugar
4. 500 ml (2 c) rich cream
5. (48% if you can find it, or 35%)
6. 2 vanilla beans or 6 to 10 ml (1 1/4 to 2 tsp) vanilla extract

Follow these simple directions:

1. Mix the egg yolks, milk and sugar in a double boiler and heat to make a thick custard.
2. Cook, stirring constantly, until the mixture coats the back of a wooden spoon evenly.
3. Chill the custard in the fridge until very cold, add the cream and then chill again.
4. Open the vanilla beans and scrape the seeds from inside the pods into the mixture; discard the pods.
5. Hand-crank the chilled mixture, or churn using an electric ice cream maker, until very stiff.

Regardless of which method you use, you will be pleased with your creation.