When I drink red wine I tell the family it’s heart medicine. Now I can tell them when I make ice cream with vodka that it’s a science experiment! 
@Consolation Basil? Who knew? I just plucked some from the garden and I will have to try adding it.
This is The World’s Best Peach Ice Cream recipe. From Chez Panisse, Alice Waters’ iconic Berkeley restaurant.
It’s a little bit more labor intensive than other recipes… but I guarantee the results are worth it.
Oh, and this recipe absolutely demands super ripe, juicy, sweet peaches. When I make this, I buy the peaches several days in advance and put them out in a sunny spot in my kitchen to guarantee they’re very ripe. Enjoy. (I know you will.)
Oh man, now you guys made me go and order an ice cream machine! I knew I shouldn’t have opened this thread!
If you’re like most of us, you’ll go bonkers making ice cream - for a while - and then calm down and make it less frequently. Just be sure to up the amount you exercise, starting today 
Come back and tell us how much you love it! ?
Yes, I used to make a lot of ice cream 20 years ago and absolutely loved it. Then just fell out of the habit, I guess.
It’ll be fun to start up again as another shelter in place hobby. I’ve also taken up home coffee roasting and free-hand knife sharpening, but definitely the ice cream will be the most delicious!
Hmmm, coffee ice cream or sorbet sound amazing.
This thread has inspired me to get the Kitchenaid mixer attachments out again. I am trying out the Cherry Garcia recipe. That has always been one of my favorite Ben & Jerry flavors.
@katliamom That Peach ice cream sounds incredible! We tried our first batch and it was good, not great but hey, D21 wanted to use coconut milk and add chocolate. I am definitely all about a full fledged fat recipe next.
I guess I’m one of the few people that does not like home-made ice cream. It’s always good when we first make it, but it never freezes well. It doesn’t stay creamy, gets really hard and difficult to scoop, and gets those darn ice crystals. Maybe the addition of alcohol is the key to success?
@MIMomma, you’re not the only one. My husband is an ice cream addict and eats a good amount every day. He doesn’t like homemade either. I bought the Cuisinart ice cream maker years ago thinking he would love it and he really didn’t. I think it’s the texture for him. OTOH, I love it but rarely allow myself the treat.
A couple years ago I heard about a cookbook called Hello, My Name is Ice Cream, the Art and Science of the Scoop. I bought it but haven’t made any yet. The author goes into detail about how to achieve good texture and gives multiple options for a thickening agent on each recipe. For those who love the science of cooking, it looks like a really good book with some great sounding recipes.
We solved that problem by eating it all when it first comes out of the machine, LOL (But I agree, that it can be hard to freeze it for later.)
Just going to say this. Lol.
We had one when we got married. Used it a lot. Then we put it away and lost a part etc etc. Our kids were just asking about it. Going to have to dig it up.
But in Detroit visiting and gotta go get me some frozen custard now ! It’s amazing. ?
So…we have a Cuisinart with the canister. How do you get all of the ice cream out of the canister so that you can use the canister again? Do you have to let it thaw completely each time? (That’s what we’ve been doing - the ice cream is too stuck to the sides otherwise.)
I found this article while trying to decide between two Cuisinart machines that seem almost identical to the layman. It goes into pretty deep detail on ice cream science (who knew?) and why your homemade ice cream might be freezing up hard and crunchy.
It convinced me to spend the extra $50 for the more expensive machine. 2mm difference in a key measurement in a $5 plastic part was the deciding factor for me, lol.
http://icecreamscience.com/cuisinart-ice-70-ice-cream-maker-review/
Thanks for sharing - I just ordered a copy!
So…we have a Cuisinart with the canister<<<<<<<
Replace it with anhttps://www.amazon.com/gp/product/B006UKLUFS?ie=UTF8&linkCode=xm2&camp=2025&creative=6738&tag=icecreamscien-20&creativeASIN=B006UKLUFS&SubscriptionId=AKIAIFWQTMOFCPKLSCOQ
or similar ?
You are all going to think I’m nuts…but…put your homemade ice cream in an airtight Tupperware container. Not Rubbermaid or Sterlight…but real Tupperware with an airtight lid. I’ve done this with homemade and it gets NO ice crystals.
Really, ice crystals are going to depend on the recipe. Low fat/ low sugar is going to give an ice cube. High fat custard based ice creams won’t get crystallized in a reasonable period, but do make the custard the night before IMO and refrigerate before freezing. Quick ice creams made with sweetened condensed milk plus cream don’t need babying at all. Commercial lower fat and lower sugar ice creams have modified ingredients to mitigate crystals.
Sybylla reaches for the Big Guns. I approve 