You scream, I scream. Jesus. Let’s stop screaming and eat some ice cream.
This may get ugly but I think Philadelphia-style ice cream is better than French-style. Why? Well, I think tempering eggs is the pits. And without eggs, this Philly-style recipe has all the richness of a custard but doesn’t linger on the palette. It’s so clean and, because you aren’t heating the milk and cream, you’re getting all these wonderful fresh dairy notes not found in the custard stuff.
The recipe below addresses a few of the alleged shortcomings of homemade Philadelphia-style. Both the maple syrup and the whiskey are working double-duty by enhancing the texture and scoopability of the finished product while amplifying the flavor of vanilla to 11. Meanwhile, the scant bit of powdered milk adds creaminess while soaking up errant water thus inhibiting the iciness Philly-style is often accused of.
I’m so enthralled by this recipe that I’m using it for a base of another ice cream I’ll be posting this week – coffee stracciatella. Also, for anyone without an ice cream machine or a tolerance for dairy, I’ll be posting a no-churn vegan variation.
Philadelphia-style Vanilla Ice Cream (egg-free)
- 450 g heavy cream chilled
- 225 g whole milk chilled
- 120 g granulated sugar
- 30 g maple syrup
- 1/2 teaspoon Diamond Crystal kosher salt or half as much table salt
- 1 tbsp vanilla extract
- 1 tablespoon whiskey I use Red Brick
- 2 tablespoons non-fat powdered milk
Place in the freezer whatever container you’re putting the finished ice cream. I like to use a 9×5 loaf pan. Next, in a large mixing bowl, whisk all ingredients together until sugar and powdered milk completely dissolve. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to the cold container, cover and harden in freezer for 4 to 5 hours.