Homemade ice cream is fun, but for most of us it’s a once-a-summer project that requires special equipment, foresight, and faith. Store-bought ice cream is a lot less work and, once you find your go-to brands and flavors, just as delicious (if not more so). It’s also built to last for a long time in your freezer without forming ice crystals, to hang out on the counter as you go back for seconds, and to withstand semi-homemade customization (see No. 4).
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