A summer without ice cream just isn’t complete. After lockdowns sparked our love for DIY kitchen adventures, we’re mastering homemade favorites. This year, indulge in lemon, chocolate, lavender, and more—no ice cream maker needed. Even without Cyril Lignac’s expertise, these foolproof recipes deliver pro results. Aprons on: it’s time to create (and savor) your own.
Team sorbet or cream? These tested tips guarantee success and bragging rights. Great ice cream means fresh flavor and irresistible creaminess—a melt-in-your-mouth delight. The secret? Fat. For milk- or cream-based, choose options with at least 30% fat; they whip airy and smooth, trapping air for texture.
Prefer dairy-free? Swap some sugar for glucose syrup—neutral-tasting, ultra-sweetening, and key to silky results.
