Churn Your Way to Chilled Happiness

While we at SAVEUR have some go-to pints we love to pick up from the grocery store, nothing beats making your own ice cream from scratch.<br /><br /> If you're up to the task, you've got to first arm yourself with the necessary ice cream tools—and yes, this includes an ice cream maker. Don't be afraid to get experimental: you are a flavor master in the making. Here are a few homemade ice cream recipes we love. (Heami Lee/)
Buy the finest peak-season raspberries you can find and leave them raw to preserve their fresh, ripe flavor. Don't shy away from salt either, which will help keep the raspberry essence from being lost in the cream. Get the recipe for <a href="http://www.saveur.com/raspberry-ice-cream-recipe">Raspberry Ice Cream</a> (Matt Taylor-Gross/)
Here, saffron and orange bitters join forces for an ambrosial, can't-put-your-finger-on-it deliciousness. Get the recipe for <a href="http://www.saveur.com/orange-saffron-ice-cream-no-cook-recipe">Saffron Orange Ice Cream</a> (Matt Taylor-Gross/)
Making actual soft serve at home is nearly impossible—here's the best way to hack it. Get the recipe for <a href="http://www.saveur.com/homemade-soft-serve">"Cheater" Soft Serve Ice Cream</a> (Farideh Sadeghin/)
Sour cream gives this ice cream a tang that's balanced by a rich rum, strawberry, and brown sugar swirl. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Sour-Cream-Ice-Cream/">Sour Cream Ice Cream with Strawberries and Brown Sugar</a> (Laura Sant/)
A creamy peanut butter swirl suspended in strawberry- and jam-enriched ice cream turns the classic Smucker's Goober--peanut butter <em>and</em> jelly, all in one jar--on its head. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Peanut-Butter-Jelly-Ice-Cream/">Peanut Butter and Jelly Ice Cream</a> (Helen Rosner/)
Compared to American and French ice creams, Italian-style gelato is made with less cream. Surprisingly, this translates to a denser, richer texture, since cream traps more air bubbles than milk when churned. Gelato also melts faster on the tongue, and the neutral base intensifies added flavors—in this case, pistachio. For a deliriously good pistachio gelato, you need deliriously good—and accordingly expensive—pistachio paste. Agrimontana's Sicilian paste ($28 for 8 oz., lepicerie.com) is a dark, fragrant, and almost juicy expression of the queen of nuts, made with nothing more than pistachios and added pistachio oil for a silky texture. If you can't swing the Sicilian stuff, look for a paste with only pistachios, oil, and salt, and avoid products labeled "pistachio cream," an indicator that the pistachio content has been cut with sugars and stabilizers. Get the recipe for <a href="http://www.saveur.com/pistachio-gelato-recipe">Pistachio Gelato Ice Cream</a> (Matt Taylor-Gross/)
This vegan ice cream from Brooklyn's Van Leeuwen Artisan Ice Cream takes a classic flavor combination, peanut butter and chocolate, and uses cashew milk to make for an extra rich ice cream. Get the recipe for <a href="https://www.saveur.com/vegan-ice-cream-peanut-butter-chocolate-chip-recipe/">Vegan Peanut Butter and Chocolate Chip Ice Cream</a> (Farideh Sadeghin/)
Sweet, pale orange ice cream flavored with ripe, juicy peaches simply screams summer. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Peach-Ice-Cream">Peach Ice Cream</a> (Laura Sant/)
This basic ice cream recipe from pastry chef Tracy Obolsky of North End Grill is endlessly customizable; turn it into anything from chocolate to rum-raisin to pistachio. While you can freeze is as soon as two hours after cooking the base, Obolsky recommends allowing the final mixture to rest in the fridge for 24 hours to let the flavors mellow and the proteins relax, which makes for a creamier final product. Get the recipe for <a href="https://www.saveur.com/vanilla-ice-cream-base-recipe/">Vanilla Ice Cream</a> (Farideh Sadeghin/)
The rich flavor of bittersweet chocolate takes center stage in this sorbet from pastry chef Tracy Obolsky of North End Grill. Because it is dairy-free, the chocolate flavor is much more intense than with an ice cream; keep it vegan, or serve it with a dollop of lightly sweetened whipped cream. Get the recipe for <a href="https://www.saveur.com/chocolate-sorbet-recipe/">Chocolate Sorbet</a> (Matt Taylor-Gross/)
This simple yet standout ice cream has a welcome savory note, making it a perfect accompaniment to sweet cakes and pies. Get the recipe for <a href="https://www.saveur.com/sea-salt-ice-cream-recipe/">Sea Salt Ice Cream</a> (Christina Holmes/)
Incorporating a Dingle staple—Irish brown bread—and a rich butterscotch topping, this ice cream has the comforting flavors of honey-drizzled toast in each bite. Get the recipe for <a href="http://www.saveur.com/irish-brown-bread-ice-cream-butterscotch-sauce-recipe">Irish Brown Bread Ice Cream with Butterscotch Sauce</a> (Michelle Heimerman/)
This custardy ice cream gets its tropical flavor from paw paws, a musky-sweet fruit native to the American Midwest that tastes somewhere between a banana and a mango, with a plush, creamy texture. Get the recipe for <a href="http://www.saveur.com/paw-paw-ice-cream-recipe">Paw Paw Ice Cream</a> (Farideh Sadeghin/)
Sweet Cheese Ice Cream with Apricots, Raspberries, and Honey Granola. Get the recipe for <a href="http://www.saveur.com/mascarpone-ice-cream-recipe">Mascarpone Ice Cream with Apricots, Raspberries, and Honey Granola</a> (Food Styling by Maggie Ruggiero/)
Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Nutmeg-Ice-Cream/">Nutmeg Ice Cream</a> (Todd Coleman/)
Buttery cinnamon-sugar crumbles swirled into a creamy base are reminiscent of cinnamon toast. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Cinnamon-Sugar-Ice-Cream">Cinnamon-Sugar Ice Cream</a> (Helen Rosner/)
The use of cornstarch in this simple gelato base results in a silky-smooth texture. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Sicilian-Vanilla-Ice-Cream">Sicilian Vanilla Gelato</a>
Often used in southeast Asian curries and Indian rice dishes, pandan leaf lends a subtly exotic savory note to this coconut ice cream. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Pandan-Leaf-Ice-Cream">Pandan-Coconut Ice Cream</a> (Laura Sant/)
Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Vietnamese-Coffee-Ice-Cream/">Vietnamese Coffee Ice Cream</a> (Laura Sant/)
This grown up frozen treat pairs bourbon-laced custard with pockets of dense butterscotch. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Bourbon-Butterscotch-Ice-Cream">Bourbon-Butterscotch Ice Cream</a> (Laura Sant/)
The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Classic-Rum-Raisin-Ice-Cream">Rum Raisin Ice Cream</a> (Penny De Los Santos/)