Philadelphia-Style Vanilla Ice Cream
- Level: Easy
- Yield: about 1 quart of Philadelphia-style ice cream
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 228
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 14
- Dietary Fiber
- 0
- Sugar
- 14
- Protein
- 2
- Cholesterol
- 68
- Sodium
- 114
- Total: 30 min (plus 4 hr freezing)
- Active: 10 min
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
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.