This recipe is for a basic, very traditional, Philadelphia style ice cream. The primary characteristics of this ice cream are: a 2 or 3 to 1 cream to milk ratio, no eggs, and an uncooked mix. It’s main strength, a simple, pure, super fresh, uncooked taste, also results in its primary weakness; after more than 4 – 6 hours in your freezer, what you make will become rock hard, with a slightly grainy texture from ice crystal formation. This style ice cream is best eaten right out of your ice cream maker or after just a few hours in your freezer, when it will be delicious. I would also suggest pre-chilling the mix even if you have a built in compressor ice cream maker. You want everything as cold as possible when you go to freeze this in your ice cream maker. I would also suggest you use the freshest, highest quality ingredients you can for this recipe as you will taste the difference.
Here is a recipe for about a quart of ice cream.
- 3 cups of heavy cream
- 1 cup of milk
- ½ – 1 cup of sugar. To taste, ¾ cup is most common.
- ½ vanilla bean split and scraped. or 1 teaspoon of vanilla extract.
- pinch of salt
- Whisk together all the ingredients in a lipped bowl.
- Pre-chill using one of the methods described here.
- Freeze in your ice cream maker as per manufacturers instructions.
- Serve immediately or within 4 – 6 hours in your freezer.
- For a full vanilla ice cream, double (or more) the amount of vanilla called for in ingredients above.