In 2008, Food & Wine editor Kristin Donnelly asked me if I could create an ice cream recipe for home cooks. After making more than 75 batches (with a Cuisinart Ice-20 1 & 1/2-quart canister machine), I felt like I'd come up with a base recipe that yielded ice cream that had the same taste, texture, consistency, and finish as the ice cream we made in our professional kitchen. Here is the base recipe, which you can also find (with recipes for lots of flavors) in my book, Jeni's Splendid Ice Creams at Home. <br /> <br />“Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.”

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