Philadelphia Ice Cream Recipe
Philadelphia ice cream, also known as American ice cream or New York ice cream, is a classic dessert. It’s a lighter, refreshing ice cream that’s perfect for a wide range of add-ins including fruit, chocolate or nuts.
This is the perfect recipe for anyone that finds ice cream made with eggs too heavy and “eggy”.
What makes Philadelphia ice cream so good?
- It has fantastic taste and is easier on the stomach than heavy French-style ice creams.
- There is no cooking so it’s quick to make.
- This base is versatile and works well with many flavours.
3 tips for better Philadelphia ice cream
- Adjust the fridge to its coldest setting so that the milk and cream are really cold before churning.
- If you use an ice cream maker that requires pre-freezing the bowl, adjust the freezer setting to its coldest.
- Philadelphia ice cream doesn’t store well for long periods, so it’s best eaten within a few days of churning.
Optional ingredients that will lift your ice cream to another level.
Add extra ingredients to improve the ice cream’s stability and texture.
Alcohol: Add two tablespoons of vodka (at least 40% proof) during churning. This reduces the freezing point of the ice cream and produces an easier to scoop, softer texture.
Skim milk powder: Get a creamier, smoother consistency using milk powder. Add up to two tablespoons during the whisking stage.
Ingredients
- 2 cups thickened cream
- 1 cup full cream milk
- 1/2 cup sugar
- 1 tsp vanilla
Instructions
- Whisk cream, milk, and sugar in a medium bowl until the sugar is completely dissolved. Stir in vanilla.
- Add mixture to your ice cream maker and follow manufacturer's instructions to churn.
- Add ice cream to an air-tight plastic container and put in the fridge for 2 hours to harden up.
Notes
If you like soft serve consistency in your ice cream then you can eat straight from the ice cream maker.
Hi I would love an ice cream recipe that does not require an ice cream maker, made a. beautiful one years ago but have misplaced it, thanks so much,
Hi Maureen, thanks for getting in touch. Actually, all of these recipes work fine without an ice cream maker. Just follow the recipe then when it says to add to the maker, put it straight in the freezer. Every 20 minutes remove it and give it a quick whisk then return to the freezer. If you can give it a whisk 3 or more times you’ll have a nice, creamy ice cream. Each time you pull it out of the freezer try to work fast so that the ice cream doesn’t melt too much. Cheers, Nate.
Thank you for your response to my query, will be having a ice cream Xmas holiday, cheers.