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+ servings
Creamy and delicious
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5 from 2 votes

Philadelphia Style Vanilla Ice Cream

Homemade ice cream is made in two different styles. The first is Custard-style which contains egg yolks. Then, there is the Philadelphia-style which omits egg yolks. Ask the Master Taste Tester what kind of ice cream he wants, and the answer is always the same – simple vanilla ice cream.
Prep Time30 minutes
Cook Time5 minutes
Freezing Time4 hours
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 278kcal

Ingredients

  • 1 cup (8 ounces) whole milk
  • ½ cup plus 1 Tablespoon (4 ounces) granulated sugar
  • 1 vanilla bean split in half lengthwise
  • 2 cups (16 ounces) heavy cream
  • 1 Tablespoon vanilla extract

Instructions

  • At least 24 hours before making the ice cream, place bowl of ice cream maker in freezer.
  • Pour milk and sugar into a medium saucepan. Scrap the seeds from the vanilla bean into the saucepan. Warm over medium heat, stirring, until the sugar is dissolved.
  • Remove from heat; add the cream and vanilla extract. Chill mixture thoroughly in refrigerator or freezer until it reaches a temperature of 40° F or lower. Freeze the mixture in ice cream maker according to the manufacturer's instructions.
  • Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving. Yield: 1 quart.

Nutrition

Calories: 278kcal | Carbohydrates: 16g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 36mg | Potassium: 88mg | Sugar: 14g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg