Philadelphia Style Vanilla [1 quart]¶

From the transcript of How to Make Vanilla Ice Cream.

Composition of the base

Chef John shares a classic Philadelphia-style (or American-style) vanilla ice cream. Unlike French-style, this version has no eggs and uses no custard base.

It is a simple mix of milk, cream, and sugar that results in a very smooth and creamy texture without the risk of "bad" ice cream crystallization. The main goal of the gentle heating is to dissolve the sugar without boiling the dairy, which keeps the flavor fresh and bright.

Ingredients¶

• 488g thickened cream (≈ 2 cups)
• 244g whole cow's milk (≈ 1 cup)
• 150g white sugar (≈ 3/4 cup)
• 8g vanilla bean extract (≈ 2 tsp)

Total Weight: 890g

Directions¶

1. Base Prep: Combine the sugar, cream, and milk in a pot. Heat over low heat while stirring just until the sugar is fully dissolved. Do not let it boil or simmer; look for wisps of steam and small foamy bubbles at the edges.
2. Aging: Stir in the vanilla extract. Transfer the mixture to a container and chill in the fridge for at least 2 hours, though overnight is better for the best texture.
3. Churning: Pour the cold mixture into your ice cream maker. Let it churn for 20 to 25 minutes. You will hear the motor change pitch as the ice cream thickens to a soft-serve consistency.
4. Hardening: You can serve it immediately as soft-serve, or transfer it to a container, cover with plastic wrap to prevent air pockets, and freeze for a few hours to firm up.

Nutrition Facts¶

Calculated using the Australian Food Composition Database (AFCD).