Ice Cream

If there’s one thing you should do during the summer, it’s enjoy an ice cream cone. Or, better yet, make a your own at home. Food & Wine’s guide teaches you how to make a batch even if you don’t have an ice cream maker. Plus, we have lessons from ice cream maven Jeni Britton Bauer, recipes with delicious flavoring ideas and techniques that will make your next scoop extra creamy. And if you don’t want to whip up ice cream at home, we point you toward our favorite ice cream shops around the country.

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Peach-Blueberry Ice Cream

Ripe and fragrant summer peaches are the hero of this simple homemade ice cream. We love it on its own—or on a slice of toasted pound cake for a dinner party dessert. For an easy do-ahead, make the blueberry jam a week in advance, then stir it in when you’re ready to freeze. If you’re inspired, make a double batch of the jam and keep it around for topping toast or stirring into yogurt.
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Condensed-Milk Ice Cream with Black Sesame Polvoron


At LASA in Los Angeles, chef Chad Valencia makes his own version of ice cream by folding condensed milk into whipped cream—no churning required. A gently toasted black sesame crumble adds texture and a welcome nuttiness. Slideshow: More Ice Cream Recipes