No Churn, No Problem

One of Emily Hahn’s favorite things in the world is ice cream. “I eat pints of it at a time without even realizing and still want more,” says the executive chef of Warehouse in Charleston, South Carolina, and Top Chef alum. Here, she shares a seasonal no-churn ice cream—a sweet cream base shot through with a ribbon of blueberries and hints of juniper berries and warm spice.

“This ice cream is a bit more adult in flavor profile,” says Hahn. “Blueberry and juniper make me want a chilled glass of gin with cucumber and crushed ice to wash it down.”