Upping Your Ice Cream Game

—Alejandro Benes

If you love coconut ice cream, there’s never enough coconut—until you make your own. Toasted coconut, dark chocolate and almonds. Call it an amped-up Almond Joy. While making your own used to mean laying in ice and salt supplies and cranking by hand, today’s appliances avoid all that and can fit on a counter. You can easily spend $700 on a fancy Italian model, but success also is available in a lower price range. The process involves chilling at temperatures below freezing. (Hence the salt-and-ice mixtures of old methods.) The Whynter ICM-200LS has its own refrigerating compressor, meaning you can pour in the chilled crème anglaise (sweetened custard sauce) and the machine will turn out firm ice cream—as much as you want all day long. The cover has a door for…

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Cigar Aficionado (Digital) - 1 Issue, July/August 2023

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