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.
- 2 cups thickened cream
- 1 cup full cream milk
- 1/2 cup sugar
- 1 tsp vanilla
- 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.