PHILADELPHIA-STYLE ICE CREAM BASE
Made without eggs, this ice cream is much less rich than those made with a custard base. The lack of eggs also allows the flavorings to shine through, making it a light in texture yet intense in taste. Using a combination of granulated sugar and liquid sugar (corn syrup, honey or agave syrup) helps keep the texture smooth and silky.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 15m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a saucepan, combine cream, milk, sugar, corn syrup and salt, and bring to a simmer. Continue to simmer until sugar dissolves, then transfer mixture to a container and refrigerate until very cold, at least 4 hours and preferably overnight.
- Churn in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze until hard.
PHILADELPHIA-STYLE VANILLA ICE CREAM
You only need 10 minutes to get this no-cook ice cream churning. It's very simple: just milk, cream, sugar and flavorings. It can taste icy at first, but once it softens, it's fluffy and creamy, and the lack of eggs and other stabilizers makes it extra light.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 1 quart of Philadelphia-style ice cream
Number Of Ingredients 6
Steps:
- Combine the milk, sugar, vanilla extract, vanilla paste and salt in a large bowl. Whisk thoroughly to dissolve as much of the sugar as possible. Add the heavy cream and whisk gently until the sugar is fully dissolved and the mixture is smooth.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
PEACH ICE CREAM, PHILADELPHIA STYLE
No custard stands in the way of the peach flavor in this simple-to-make ice cream, so only the sweetest fresh peaches will do.
Provided by Bruce Weinstein
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.
- Cut the peaches into eighths and place in the blender with the peach nectar. Blend until the peaches are puréed. Stir the peach purée and vanilla into the cooled cream. Refrigerate until cold or overnight.
- Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
VANILLA ICE CREAM, PHILADELPHIA-STYLE
Steps:
- Pour 1 cup (250 ml) 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 (500 ml) cream (or the remaining 1 cup, 250 ml, 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 it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
- Perfect Pairing
- To make Caramel-Chocolate Ripple Ice Cream, layer 1 cup each Fudge Ripple (page 210) and Salted Butter Caramel Sauce (page 174) into the just-churned custard.
- French vs. American
- There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs.
- French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or puréed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture. The advantage is that they're a little lighter tasting and are easier to make.
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