Here are some tips and tricks for great, stress-free ice cream.

1. If you make the ice cream mix the day before you freeze up it, you'll get a smoother product and a higher yield.
2. Homemade ice cream needs to be in the freezer for at least 3 to 3 1/2 hours after you make it and before you serve it.
3. Place freshly made ice cream in the center of your freezer without crowding; it will freeze more quickly and evenly.
4. If you have a little bit of ice cream left but not enough to serve, twirl it into the next batch you make to get exclusive flavors.
5. Take advantage of tasty, affordable, seasonal fruit when you make ice cream. Just be sure fruit is fully ripe.
6. If you don't like large chunks of fruit in your ice cream, sprinkle the fruit and berries with sugar and mash them with a potato masher or wooden spoon first. This also releases a lot of flavor from the fruit.
7. Liquids like extracts, liquors and flavoring oils should be added to the custard base once it has cooled slightly but before freezing.
8. A wire whisk is the best tool for mixing liquid ingredient. Save the wooden spoon for risotto.
9. Store your ice cream in an airtight pot.
10. Here are three tips for the ice/salt combination used to freeze ice cream: