Source: The beauty of homemade ice cream: any flavor you can imagine and the texture of your dreams.

When you think about it, ice cream is a miracle. You start with milk, one of the most chemically complex foods we eat. Add sugars to reduce its freezing point, and egg proteins and emulsifiers to obstruct ice crystals. Then you stick this gloppy stuffin a portable freezer and pump it full of air until spinning butterfat globules coalesce to give it form. That’s bananas but somehow it works. Weirdest of all: Making it yourself is actually very easy.

Frozen dessert technology has come a long way since the days when Emperor Nero would send Roman slaves into the mountains to harvest blocks of ice, shave it down, and sweeten it with honey. In 1843, Nancy Johnson of Philadelphia patented the first ice cream freezer, but it required relentless hand-cranking and relied on rock salt to lower the temperature of the ice. Today, affordable entry-level ice cream makers can churn out a noticeably superior product compared with mass industrial brands, and are as simple to operate

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