The ice cream of your dreams is at your fingertips

No question, the supermarket freezer case is chock-full of delicious ice cream. So why make your own?

"Homemade ice cream is one of the easiest yet smartest desserts to serve — ready to go when you want it," noted Alex Barker, author of "500 Ice Creams, Sorbets & Gelatos" (Sellers Publishers, $16.95). "You know what's in it — you can make one to suit any special diet and, of course, according to the weather, the season or your mood."

Equipped with a basic electric model (they cost $30-$50), you can become the culinary artisan you always dreamed of, producing sophisticated frozen treats that belie their ease of execution.

"It's so simple to do, it's almost to the point of ridiculous," said Mary Rodgers, director of marketing communications for Cuisinart, which makes a variety of ice cream makers.

The only thing homemade ice cream requires is advance planning because freezing is required for the machine's canister (overnight), chilling is required for the base (a couple of hours), and then the finished ice cream requires a stint in the freezer too (a few hours).

A typical yield is only about a pint or two; Because it has no preservatives, your homemade creation will taste best up to two to three days after you make it.

Crunchy Peanut Butter Ice Cream

Make sure your ice cream canister is frozen (preferably overnight in the freezer).

1. Combine 1 cup whole milk, 2/3 cup sugar and 1 teaspoon vanilla in a small saucepan; warm the mixture over low heat, stirring occasionally, until sugar has dissolved. Let mixture cool completely.

2. Put 1 cup crunchy peanut butter into a large bowl; add the cooled milk mixture. Beat on low speed with an electric mixer until incorporated; set aside.

3. Whip 2 cups whipping cream in a large bowl; fold the whipped cream into the milk-peanut butter base. Refrigerate mixture until thoroughly chilled.

4. Pour the base into the ice cream maker, and process according to manufacturer's directions; expect it to take about 30-45 minutes. When the ice cream is almost firm, add 2 tablespoons chopped unsalted peanuts. Stir until incorporated.

5. Put the ice cream (it will still be relatively soft) in a freezer-safe container; freeze at least 2 hours. Let ice cream stand at room temperature about 15 minutes before serving.

Adapted from "500 Ice Creams, Sorbets & Gelatos," by Alex Barker.

The Path to Frozen Finesse

1. Make sure you thoroughly freeze the canister before you start churning. Also let the ice cream base chill thoroughly before churning.

2. "Colder bases freeze faster, which improves their texture," writes pastry chef Emily Luchetti in her book, "A Passion for Ice Cream."

3. Don't freeze your fresh-churned ice cream in the canister; place it in a freezer-safe container, says Cuisinart's Mary Rodgers. Before serving, let ice cream soften on a counter 10 to 15 minutes to let the flavors fully develop. If there's time, do a taste-test before serving.

4. "If you don't think your homemade ice cream has enough flavor," Luchetti advises, "let it melt in the refrigerator, adjust the flavorings and refreeze."

5. Use the best ingredients, not cheap alternatives, says author Alex Barker. And don't use "unripe or not sufficiently ripe fruit," Barker says. "You will never get the full, rich flavor required." Barker also has the best, if most obvious, tip: Read the manufacturer's manual before using the machine.

(c) 2009, Chicago Tribune.