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Philadelphia-Style Vanilla Ice Cream

Recipe courtesy of Melissa Gaman for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Melissa Gaman for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Philadelphia-Style Vanilla Ice Cream

Name: Philadelphia-Style Vanilla Ice Cream
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: about 1 quart of Philadelphia-style ice cream
Ingredients: 1 1/4 cups whole milk; 3/4 cup organic cane sugar; 2 teaspoons pure vanilla extract; 1 teaspoon vanilla bean paste; 1/4 teaspoon salt; 2 cups heavy cream

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Level: Easy

Total: 30 min (plus 4 hr freezing)
Active: 10 min

Yield: about 1 quart of Philadelphia-style 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.

Level: Easy

Total: 30 min (plus 4 hr freezing)
Active: 10 min

Yield: about 1 quart of Philadelphia-style ice cream

Ingredients

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1 1/4 cups whole milk

3/4 cup organic cane sugar

2 teaspoons pure vanilla extract

1 teaspoon vanilla bean paste

1/4 teaspoon salt

2 cups heavy cream

Directions

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.

Cook’s Note

Whisk the base gently, just until the sugar is dissolved. You don’t want to beat in too much air. You can make the base a few hours ahead of time and refrigerate — just whisk before churning. If the final texture is a bit icy, let the ice cream soften for a few minutes.