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Strain the mixture into a freezer bag or bowl, discarding the vanilla bean and other flavorings. Whether you're cooking from scratch or using a no-heat recipe, get your liquid as near freezing as possible before churning. The faster it can freeze in your ice-cream maker, the smaller the ice crystals and the smoother it will feel. For quick cooling, especially if your mix is coming off the stove, dunk it in a large bowl of ice water after straining. Professionals routinely age their mixtures in a refrigerator overnight. This cold rest crystallizes the fat, helping the mixture retain air while churning to create a less dense ice cream. Skip this if you prefer a thick scoop.



Whatever your mixture of fat, water, and sugar, this is where it becomes ice cream. Practically every machine operates the same: The mixture is dumped into a metal bowl surrounded by a sub-freezing cold source. A paddle churns the mix, scraping the freezing layer off the sides of the bowl and folding it back in with added air. Even in the best ice-cream maker, only half the water will be frozen at this point. Transfer the soft serve to a pre-frozen container—this is a good time to mix in candy chunks or fruit syrups—and store in your freezer at least four hours to harden. Premade mixes make ice cream in under an hour, no matter your machine, and act as an easy base for more creative flavors.