Preparing the Mix

The first step is to choose the ingredients and combine them. The basic ingredients are fresh cream and milk and table sugar. A mix made of up to 17% milk fat (equal volumes of whole milk and heavy cream) and 15% table sugar (¾ cup per quart/180 gm per liter of liquid) will be smooth when frozen quickly in kitchen ice cream makers. A smooth but lower-fat ice cream can be made by making a custard-style mix with egg yolks; or by replacing some of the cream with high-protein evaporated, condensed, or powdered milk; or replacing some of the sugar with thickening corn syrup.