Return to Content

Homemade Ice Cream | Tips from Ice Cream Guru Gus Rancatore

Homemade Ice Cream | Tips from Ice Cream Guru Gus Rancatore
3 votes, 4.33 avg. rating (84% score)
Gus Rancatore

Photo/Art by Carl Tremblay
Gus Rancatore

For more than 30 years Gus Rancatore has served up ice cream flavors, from bourbon black pepper to mango ginger, to his customers. But the ice cream evangelist in him is also a big proponent of going the homemade route. “It’s one of the few foods, like hamburgers and pizza, that Americans have a lot of confidence about in their tastes and judgment,” he says. Ice cream recipes abound, but there’s one important rule for serving what you make, Rancatore says: “I don’t want to sound like a cornball, but the best way to eat ice cream is with friends.”

Step-by-Step

In its most basic form, making vanilla ice cream involves whisking together sugar and vanilla extract, with equal parts milk and heavy cream. Let the mixture sit in your refrigerator for at least an hour; then run it through an ice cream machine. When it’s reached the consistency of something like soft serve, it’s ready. You can either offer it right then or put it in a freezer for 15 minutes to harden up.

Keep It Simple

Too often, Rancatore says, newbie ice cream makers get overly ambitious and aim to create hard-to-reproduce flavors like peach or strawberry. Instead, make it easy on yourself and try something like peanut butter or chocolate, or one of Rancatore’s own simple favorites, coffee. “Use instant coffee or espresso,” he advises. “If you want to tweak it a little, add chocolate chips, cookies, or cardamom.”

Simpler Still

Vanilla ice cream is the most basic flavor you can make. But if you truly want to dumb down the process, skip the vanilla extract and stick with just the sugar, milk, and cream. Freeze it, and 20 minutes later, you’ll have
what’s called “Sweet Cream.” “It’s very good by itself and works really well with fresh fruit,” Rancatore says.

The Warm-Up Act

Tags:
Ian Aldrich

Author:

Ian Aldrich

Biography:

Senior editor of Yankee Magazine: Ian, a native New Englander who has worked and freelanced for Yankee for the past decade, writes feature stories, home pieces, and helps manage the magazine's up-front section, First Light. His stories have ranged from exploring the community impact from a church poisoning in a small town in northern Maine to dissecting the difficulties facing Nantucket around its problems with erosion. In addition to his connection to Yankee, Ian worked as a senior editor of Cincinnati Magazine for several years.
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111