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No bought ice cream can compare with the richness and consistency of the homemade version. The best ﬂavours, however, demand the freshest, juiciest ingredients and the patience to delay the ﬁrst spoonful until the ice cream begins to soften.
Rum and Raisin Ice Cream: To make rum and raisin ice cream, omit the peppermint essence, the chocolate and the green colouring. Soak 2/3 cup of seedless raisins in 3–4 tablespoons of dark rum for a few hours or overnight. Stir the raisins into the ice-cream mixture after adding the cream.