Welcome, welcome dessert enthusiasts! This is a blog about ice cream. I’m going to be writing on the following topics: The Basics, Non-Dairy Options, Equipment, Ingredients and Ideas (including Toppings, Classics, Fun Stuff and Ice Cream Ambition). They’re all linked to their respective archive, so click away!
I make my own ice cream, and I have for years now. I have made it in dozens of different ways, using all sorts of ingredients and techniques. I have made it for friends, for co-workers, and for a couple of charitable fundraisers. While I love it, I’m not sure I could make a whole career out of it. I’d rather make it for fun and friends and fundraisers, and write about the process. A pair of venn diagrams below explain in visual form how I’d like ice cream to be positioned in my life.
I try to minimize stress. It tastes terrible. I don’t want it in my ice cream. Making ice cream can be stressful. Whether you have a hard deadline, a hot day, or someone to impress, stress can get in your mix. The easiest way to avoid such stress is to get comfortable with the processes involved in making ice cream. I’ve spent a lot of time figuring out tips and tricks to make ice cream easier for myself.
The name Ice Cream Club comes from an actual club I maintained at a former workplace of mine. The Club had open membership, no cost, and a semi-weekly newsletter. The newsletter would detail what ice creams I had brought in for club members to try. I made a ton of ice cream this way, and a wide variety of flavours. I had nearly 70 members in the Club at its peak, and many of those gave me regular feedback. I really enjoyed doing it, and amazingly, didn’t spend much doing it. If you are a keener who wants to experiment, someone who wants a regular few flavours in the freezer all the time, or part of a hungry, demanding family, a lot of the information in this blog will help you. Ice cream only looks hard. If you do it right, it’s actually quite scoopable!
Welcome to Ice Cream Club!
The Ice Cream Club 