Vanilla Ice Cream, Philadelphia-Style: Summer, means finding fresh and cold desserts to enjoy. Who’s screaming for ice cream this time? I guess it’s me again and the millions of people who enjoy a nice vanilla ice cream scoop on a hot summer day. Vanilla Ice Cream is said to be the most popular flavor of ice cream. That may be true, because if you think about it, what is the most common ice cream a child is first introduced to? The answer is Vanilla Ice Cream. I think, maybe because many people believe it is the safest ice cream for a baby or a toddler to consume. Not sure! Can’t find any study on Vanilla Ice Cream consumption. Interesting and bizarre!
Sometimes early last year I purchased my first ice cream maker and had been using a lot. I have tried many recipes; some were flaps and others successful. I started out making a basic vanilla ice cream found in the recipe booklet that came with the ice cream maker. My first testers were my little cousins, niece, and nephew. I remember them being so amazed watching the paddle churn the mixture and freezing it right in front of their little angelic eyes. So cute!
I tried other recipes found in my other cookbooks but was not quite satisfied. I wanted an ice cream recipe book “alone” to master the skills of ice cream making. So I purchased my first ice cream recipe book, The Perfect Scoop by David Lebovitz. (this is not an advertisement, just a personal opinion and no compensation is received for this notice.) With all the recipes I have tried so far, this Vanilla Ice Cream, Philadelphia-Style from David Lebovitz’s book is winning many hearts. It is creamy and rich. Using vanilla pods or a good vanilla extract is an excellent idea when making any flavored ice cream. Vanilla pods have a creamy, sweet, smooth and mellow flavor and therefore the perfect ingredient to add to ice cream.
“Vanilla Ice Cream, Philadelphia-Style ice cream is made with no eggs so that it can be mixed in a New York minute. It gets it name because at one time there was a proliferation of dairy farms around Philadelphia. I’ve made this vanilla ice cream, successfully with all heavy cream as well as with a mixture of cream and milk, and I like it both ways.” David Lebovitz, The Perfect Scoop, 2007.
I am delighted to share this recipe with you. Make your ice cream today! There is nothing better than homemade ice cream.
- 3 cup 750ml heavy cream, or 2 cups (500 ml) heavy cream and 1 cup (250 ml) whole milk
- 3/4 cup 150g sugar
- 3/4 cup 150g sugar
- 1 vanilla bean split lengthwise
- 3/4 teaspoon vanilla extract
- Pour 1 cup (250ml) 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 of another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.