During my mom's visit last weekend, we decided to make ice cream. My mom has a phobia of eggs (I still love you, Mama), so we had to find a recipe sans eggs. Philadelphia-style ice cream just means that it is made without eggs. It's also a little faster to make because you don't have to make the custard base like you do with the French-style ice cream.
Since we had some juicy Chilton County peaches on hand, I chopped a couple and threw them in the ice cream right before it was ready. We also made some mixed berry syrup during her visit last weekend, so that's what you see on top of the ice cream in the picture below.
Ingredients:
3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
3/4 cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
3/4 teaspoon vanilla extract
Directions:
Pour 1 cup 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 cream (or the remaining 1 cup 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.
Makes about 1 quart
Source: The Perfect Scoop
1 comment:
Yum, yum! Rich and "no egg" yummy!
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