An ice cream maker is a device which turns and chills a central canister, allowing the custard mixture inside to form into ice cream. In addition to this use, cooks can also utilize an ice cream maker for sorbet, gelato, and dairy free ice creams. Numerous ice cream recipes are available using a wide variety of ingredients, and all of them can be made with a conventional ice cream maker.

There are three primary parts to an ice cream maker. An external drum opens so that a canister for the ice cream mix can be placed inside. A central churn is pushed into the drum, so that the mixture will be stirred. Typically, the canister holding the ice cream remains still, while the churn rotates around the inside, scraping down the sides and redistributing the chilled portions of the mixture. As it is churned and chilled, it thickens, ultimately turning into ice cream.

Two techniques are used for chilling the mixture in an ice cream maker. The traditional method is ice, which is packed with rock salt to lower the freezing point, thus making the ice even colder. The ice is packed between the drum and the canister, and periodically replenished as it melts down. Other ice cream makers use an electric cooling system, as is the case with the large continuous batch machines used by commercial ice cream companies.

A small hand cranked ice cream maker will produce ice cream in around 20 minutes, although a team of people to crank it is highly recommended. After the ice cream is made, it is typically allowed to rest before being served. An electric ice cream maker operates much more quickly, and allows people to perform other tasks while the ice cream is being made.

To make classic rich custard style ice cream, beat five egg yolks together with 2/3 cup sugar and heat the mixture over a double boiler, adding two crushed vanilla pods and one cup of half and half. Heat the mixture until it thickens, strain it to get the vanilla pods out, and stir in two tablespoons of butter and one cup of whipping cream, along with one tablespoon of vanilla. Cool the custard before pouring it into the ice cream maker, follow the manufacturer's directions, and enjoy your rich vanilla ice cream. The flavor can easily be altered with the addition of inclusions like chocolate chips, nuts, fruit, and other flavorings such as mint, or rum.

To make sorbet, puree approximately two pounds (one kilogram) of the fruit of your choice with ½ cup of citrus juice such as lemon or lime, and add a sugar syrup made from 2/3 cup superfine sugar and one cup of water. The syrup should be heated on low until the sugar dissolves and then boiled for one minute before being allowed to cool. The sorbet mixture can be added to an ice cream maker and churned as directed by the manufacturer.