Homemade Ice Cream

Brian N. Siegelwax
11 min readApr 18, 2020

I became an ice cream chef about four years ago. I use the term "chef" because my recipes and my technique are my own. And while I would imagine that many of my flavor combinations are unique, it is my technique, in particular, that I have most-closely guarded. Between YouTube videos and blog articles, I have never seen as simple a way to make delicious -- even nutritious -- homemade ice cream.

Although my original intent in making ice cream was for commercial profit, I currently make ice cream only for personal consumption. Therefore, I have decided to share what I have learned with anyone interested. It is truly fun for the whole family, not just in eating it, but also in making it. There is no cutting or cooking involved -- with rare exceptions -- so even young children can get involved. Everyone anticipates eating homemade ice cream, but even moreso when they’ve had a hand in its creation.

History

We were operating multiple businesses, including selling food and miscellaneous products. Because of the hot climate where we live, my wife suggested we add ice cream to our offerings. However, our businesses were located in a low-income area, and I wasn’t confident that there was a market for such a relatively-expensive treat.

Commercial equipment is expensive, so we ruled that out quickly. We then considered partnering with an ice cream company, but that would’ve required purchasing a large initial inventory and paying large electric bills to keep the special freezer running. So, I thought back to…

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