Philadelphia Style Ice Cream Food

PHILADELPHIA-STYLE ICE CREAM BASE

Steps:

• In a saucepan, combine cream, milk, sugar, corn syrup and salt, and bring to a simmer. Continue to simmer until sugar dissolves, then transfer mixture to a container and refrigerate until very cold, at least 4 hours and preferably overnight.
• Churn in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze until hard.

VANILLA ICE CREAM, PHILADELPHIA-STYLE

Steps:

• Pour 1 cup (250 ml) of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
• Remove from the heat and add the remaining 2 cups (500 ml) cream (or the remaining 1 cup, 250 ml, cream and the milk) and the vanilla extract.
• Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
• Perfect Pairing
• To make Caramel-Chocolate Ripple Ice Cream, layer 1 cup each Fudge Ripple (page 210) and Salted Butter Caramel Sauce (page 174) into the just-churned custard.
• French vs. American
• There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs.
• French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or puréed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture. The advantage is that they're a little lighter tasting and are easier to make.

30-MINUTE PHILADELPHIA-STYLE ICE CREAM RECIPE

Steps:

• In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)

PHILADELPHIA-STYLE VANILLA ICE CREAM

Steps:

• 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.

PEACH ICE CREAM, PHILADELPHIA STYLE

Steps:

• Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.
• Cut the peaches into eighths and place in the blender with the peach nectar. Blend until the peaches are puréed. Stir the peach purée and vanilla into the cooled cream. Refrigerate until cold or overnight.
• Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

PHILADELPHIA STYLE ICE CREAM

Steps:

• Mix all ingredients using a hand mixer to blend thoroughly.
• Refrigerate until cold.
• Make ice cream following the instructions for your ice cream maker.

PHILADELPHIA STYLE COOKIES AND CREAM ICE CREAM

Steps:

• Crush the Oreo cookies by placing them in a plastic bag and using the heel of your hand to crush them.
• Using a wire whisk or hand mixer, mix milk and sugar until the sugar dissolves, about 1-2 minutes.
• Stir in heavy cream and vanilla extract.
• Pour into ice cream maker and churn for about 15 -20 minutes or according to manufacturer's instructions.
• Add crushed Oreo cookies to ice cream and churn for additional 5 minutes.

PHILADELPHIA-STYLE LEMON ICE CREAM

Steps:

• In a big bowl, whisk together all the ingredients; let stand at room temperature for 15-30 minutes, whisking occasionally, to allow sugar to dissolve.
• Pour through a strainer into a bowl and refrigerate, covered, for 3 hours, or until thoroughly chilled.
• Pour the mixture into an ice-cream maker and freeze according to the manufacturer's directions.
• The ice cream will be soft, but ready to eat; for firmer texture, transfer to a freezer container and freeze for at least 2 hours before serving.