I am obsessed with making ice cream these days. Ice cream is a nice balance between baking and cooking–because it acts as a great canvas to play with- and you can be less precise than baking. That being said, my experiments, thus far, never turn out as well as the recipes. For all recipes- basic and inventive- I turn to David Lebovitz. I am super into his book The Perfect Scoop. David posts several of the recipes on his blog– so check there. Also- if you have anything else in mind- email me. But here are two non-David Lebovitz recipes that I want to make again and again. David, fyi, also has a method for non ice cream maker ice cream- never tried- but just a bit more labor intensive.
Also, a fundamental question often asked. Ice Cream generally has Milk and heavy cream. Sherbet only has milk. Sorbet has water. I have been playing around a lot with yogurt too– which tends to retain the tang (for better or worse) not always in commercial fro yo. For me, Sherbet is a favorite– because it tastes creamy, but I feel a little less bad about it than when I know I have consumed cups of heavy cream. ech. David Lebovitz- has a Chocolate Sherbet recipe- that is dynamite! Oh and while you are on his blog- check out the recipe for Whole Lemon Bars. I didn’t even know I liked lemon bars before those.
Fresh Orange Sherbet- America’s Test Kitchen Recipe. This recipe- nothing like the old-school gross Sherbet you might associate with fruit punch. This tastes like creamsicles.
1 tablespoon grated zest from 1 or 2 oranges
1 cup sugar
1/8 tsp salt
2 cups orange juice, preferably unpasteurized fresh-squeezed (can buy or do yourself)
3 tablespoons juice from 1 or 2 lemons
2 teaspoons triple sec or vodka
2/3 cup heavy cream
1. Process the zest, sugar and salt in the food processor until damp, 10 to 15 one-second pulses. With machine running, add the orange and lemon juice in slow stream, continue to process until sugar is dissolved, about a minute. Strain through fine-mesh strainer- into a medium bowl. Stir in triple sec, cover w. plastic wrap and chill in the freezer until very cold, 30 to 60 minutes. Don’t let it freeze.
2. When it is cold, whisk heavy cream until soft peaks. whisking constantly, and juice slowly in, pouring against the edge of the bowl. Immediately start ice cream maching and add to canister. freeze to machine’s instructions.
Green Tea Ice Cream- Harumi Kurihara recipe
2 tablespoons green tea powder (macha)
2/3 cup granulated sugar
3 egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1. In a small bowl, mix the green tea powder with 2 tablespoons granulated sugar.
2. In a separate bowl, mix together the egg yolks and remaining sugar.
3. Pour milk into a small pan and gently heat taking care not to let it boil (ideally the temp of the milk should be 176F). Remove from heat and mix a few spoonfuls of the warm milk with the green tea powder and sugar in a small bowl. When you have a smooth paste, add it to the remaining milk in the pan, then gradually combine with the egg yolk mixture. Leave to cool (in fridge).
4. light whip the cream and then add to the cold green tea mixture.
5. Add to ice cream maker and freeze per instructions.
Snacko Backo 
What ice cream maker makes the cut into the Tiny Ktichen?
I am lucky enough to have Chrissy’s Cuisinart Ice Cream and Frozen Yogurt maker on extended loan– which she got as a bday present from JJ some years ago. It works beautifully. I have though, had my eye on the Kitchen Aid ice cream maker attachment, as it would take up a little less space in the Tiny Kitchen.