The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that.
Grab your spoons and join us as we demonstrate fail-safe methods for making our perfect Chocolate Pudding and our Homemade Ice Cream, which could rival even the best in your supermarket’s freezer sect...
For custard-based recipes in which vanilla is the star, we’ve found that vanilla beans impart deeper flavor than vanilla in its more familiar form, extract.
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding from obscurity, we'd have to ramp up the flavor while preserving the silky texture.
© 2018 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level