Vanilla Ice Cream, Philadelphia-Style
Philadelphia-style ice cream is made with no eggs, so it can be mixed together in a New York minute. It gets its name because at one time there was a proliferation of dairy farms around Philadelphia. This recipe can be made successfully with all heavy cream as well as with a mixture of cream and milk.
Makes about 1 quart
Ingredients
- 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 1 vanilla bean, split in half lengthwise
- 1¾ teaspoon vanilla extract
Procedure
- Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
- Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.
- Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
From The Perfect Scoop by David Lebovitz.
