Here's a list of links to various places on the site where you can find more information and tips about how to make ice cream. I'm happy to answer any questions in the comments that you might have as well.

However because to the number of inquiries, please keep in mind...

-If you have questions regarding a specific machine, I suggest contacting the manufacturer as they're best equipped to give advice on your particular model.

-I'm unable to answer questions about other people's recipes, including those served at various ice cream shops, restaurants, and in cookbooks. It's advisable to contact the chef or author.

-While I appreciate those who are on special or restricted diets, there are a number of books out there which address ice cream recipes that are specifically tailored for those seeking recipes on that nature and it's best to check those sources for recipes and for making modifications.

-Due to the number of comments and questions, yours might have already been answered. You can do a search using your browser for keywords in your question, to find is there is already a response. If I don't respond to your question, it's because it is has been answered previously.

Vegan Ice Cream Books

Now that everyone out there's been churning up ice cream, I've been getting a certain amount of questions about homemade ice cream, which I'm going to answer here over the next several weeks.

I'm going to start with the number one question folks have been asking: Why does homemade ice cream gets harder than commercial ice cream in their freezer? And what can be done to prevent it?

While I do address this in The Perfect Scoop (pages 5 and 16), I thought I'd list some strategies here as well. I don't necessarily follow these all the time, but thought I'd put them out for readers to ponder and use as they see fit.

Alcohol

Alcohol doesn't freeze, which you know if you're anything like me and keep a bottle of Zubróvka vodka chilled and ready in your freezer. You can add up to 3 tablespoons of 40 proof liquor to 1 quart (1 liter) of your frozen dessert mixture prior to churning. I use vodka if I don't want the taste of the liquor to intrude on the flavor, but will switch to another liquor such as Grand Marnier or Armagnac to enhance the original flavor if it's compatible.

If my mixture is fruit-based, I prefer to add kirsch, a liquor which enhances the taste of stone fruits, like peaches, plums, nectarines, as well as berries. Generally-speaking, I'll add enough so the taste isn't very present, often less than a tablespoon.

For sorbets and sherbets, a glug of Champagne, white wine or rosé is nice with fruit flavors. 1/2 cup (125 ml) can be added per quart (liter) of mixture prior to churning. Or if the recipe calls for cooking the fruit with water, substitute some dry or sweet white wine for a portion of the water; the amount will depend on how much of the wine you want to taste. (Most of the alcohol will cook out but enough will remain to keep your sorbet softer.)

Sugar

Like alcohol, sugar doesn't freeze which is why you shouldn't futz around with recipes and just reduce the sugar willy-nilly. Almost all frozen dessert recipes use white granulated sugar, however you can replace some or all of the sugar with another liquid sweetener, namely honey or light corn syrup.

There's lots of options to consider when buying an ice cream maker, and there's certainly one that'll fit within any budget. I've had several readers inquiring about ice cream makers and although there's extensive information in my book, The Perfect Scoop, here's additional information about each kind that's available, to help you out:

• I've been using the Cuisinart ICE-50BC with excellent results for the past 6 months and could not live without it at this point. Not only is the machine very efficient, the price is extraordinary for a self-refrigerating machine, although for a novice, it does fall into the 'investment' category.

  I've never seen a self-refrigerating machine at this price and was skeptical, but my ice cream maker has been a real powerhouse and I consider it an indispensable part of my batterie de cuisine nowadays.

  
  

  

• A lower-priced option is a machine such as the Cuisinart ICE-20. This machine is a excellent value, and you'll need to pre-freeze the canister for 24 hours (no cheating!) before you plan to freeze your ice cream or sorbet.

  These machines make great ice cream and are very affordable. You also should get an extra freezing bucket, which you'll find will come in very, very handy.

  
  

  

• If you have a KitchenAid mixer, their wildly-popular KitchenAid Ice Cream Maker Attachment works really well. I had the opportunity to use one during my visit to the KitchenAid factory recently, and was really impressed with the care and precision of the attachment.

  Like everything they make, the ice cream attachment did a great job of churning up the various ice creams that I ran through it. Note that if you live outside the United States, European KitchenAid mixers are different and the attachment made for US-models will not work with them.
  

You can also find more of my recommendations for machines and ice cream making equipment at Let's Make Ice Cream!

Happy Churning!...