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.
Servings: 8 servings
- 1 cup (8 ounces) whole milk
- 1/2 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
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.