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Homemade Ice Cream | Tips from Ice Cream Guru Gus Rancatore

Homemade Ice Cream | Tips from Ice Cream Guru Gus Rancatore
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Rancatore suggests that a bit of patience after bringing the ice cream out of the freezer brings rewards. “You want it to warm up a bit,” he says. “Really cold ice cream numbs the tastebuds. If you let it warm up, you’ll be able to better taste the vanilla or coffee.”

The Right Machine

Expensive ice cream makers make great wedding presents–and even better dust collectors. In other words, Rancatore says, there’s no need to spring for a $700 Italian-made machine when places like Target and Amazon offer really good options for around $60.

Top It Off

Although he’s a big advocate of homemade ice cream–“It’s so fresh, there’s nothing like it”–Rancatore says creating good toppings for the store-bought stuff is a good second option: “Slice up some strawberries, put some lemon juice on them, and spoon it on some Haeagen-Dazs vanilla ice cream and you’ll be happy.”

Ian Aldrich


Ian Aldrich


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.

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