Saturday, August 23, 2014
Inquirer Daily News

Philadelphia-Style Vanilla Ice Cream


Makes about 1 quart or 8 servings
3 cups heavy cream or 2 cups heavy cream and 1 cup whole milk
3/4 cup sugar
1 vanilla bean, split in half lengthwise
3/4 teaspoon vanilla extract

1. Pour 1 cup of the cream into a medium saucepan. Add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan, then add the pod to the pot. Warm the mixture over medium heat. Stir until the sugar dissolves.
2. Remove pan from the heat. Add the remaining cream, milk (if using) and vanilla extract.

- From The Perfect Scoop by David Lebovitz (Ten Speed Press)
Note: For ripple or swirl ice cream, layer 1 cup caramel, fudge or other desired sauce into the churned custard. For Philadelphia Peach Ice Cream, chop 2 pounds ripe peaches, pitted and peeled, to desired consistency in a blender or processor with 2 tablespoons lemon juice. Omit the vanilla bean and extract. Prepare the cream-sugar base above. Chill and add the peaches to the cold cream base. Process as directed. (For more flavor, sweat the peach pits and skins in the cream on low heat for 15 minutes before adding the sugar. Strain and discard the skins and pits.)
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