How to cool off this summer with homemade ice cream

When it's hot and sticky in the summer, consider it a sign that the universe is giving you an excuse to eat more ice cream. You can get instant gratification by grabbing a cone at your local scoop shop, but why not take the time to make your favorite flavor at home?

You don't need pricey equipment People are also reading… First things first: You'll need an ice cream maker to churn your frozen concoctions. But you don't need to dip into your savings to get one that does the job well."It's absolutely 100% OK to start off with a basic model -- any one will do," Cuscuna said.

You don't need to use eggs Many ice cream recipes use an egg custard base to give the finished ice cream its thick, smooth texture."Eggs are an emulsifier," Cuscuna explained, containing both proteins and fats that help maintain the consistency of ice cream as it churns and air bubbles are whipped into the creamy base.

Other ingredients can also take the place of eggs to stabilize and emulsify the ice cream. Portland, Oregon-based ice creamery Salt & Straw uses xanthan gum, light corn syrup and dry milk powder in its eggless ice cream base, while the Jeni's Splendid Ice Cream base uses cream cheese, light corn syrup and cornstarch. For a chocolatey eggless ice cream, make some Philadelphia-style Rocky Road ice cream, which uses cocoa powder to thicken and smooth the ice cream base.

No-churn ice cream might seem like a recent trend, especially if you spend enough time on Pinterest, but the idea has been around for more than a century. The traditional Italian dessert semifreddo, for example, is made by blending whipped cream with eggs and freezing the mixture to a mousse-like consistency.

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