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Creamy and delicious
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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 mins
Cook Time5 mins
Freezing Time4 hrs
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Chula King


  • 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.