How much do your recipes make?
Generally 1 pint, or half a quart. The recipe can easily be doubled to make a full quart, but a pint is the perfect amount for me and my two-person household. Especially since I’m churning at least once a week 🙂
Are the recipes your own?
Yes! If I snag a recipe from somewhere else I’ll make a note in the post. Unless otherwise specified though, I’m generally winging it!
Do you need an ice cream maker to make these recipes?
Yes, an ice cream maker is necessary for these recipes. The Weekly Scoop started as an effort to use my beloved little ice cream maker more, and I find in general the texture is much more pleasing to me when you use an ice cream maker. There are plenty of no-churn recipes out there though, and I’m sure that some of them yield fantastic results!
Do you have any tips for a successful batch of ice cream?
A few good tips are:
*make sure your ice cream maker is completely frozen and that your base is as cold as it’s going to get in your refrigerator
*combine your hot liquid with your egg yolks very slowly so that you don’t wind up with scrambled eggs. That would just be a tragedy!