ニューヨーク・タイムズのインスタグラム(nytimes) - 7月16日 01時16分

Without?, summer wouldn’t be nearly as sweet — and nothing compares to the homemade kind. Not only is it better tasting and textured, it’s also endlessly customizable. You can control the flavors and sugar content, swap in nut milks, increase the number of eggs or lose them altogether. And best of all, it’s not that hard to make! Here, @karstenmoran photographed #NYTCooking’s smooth, creamy no-churn ice cream, which is best served right out of the blender. Visit the link in our profile and get @clarkbar’s guide to making #icecream. It includes 4 essential base recipes: custard, Philadelphia-style, nondairy and no-churn. (Bonus #nationalicecreamday points if you top your creation with #sprinkles.)

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