When I first started making ice cream at home, I relied solely on recipes that did not call for making an egg custard. It seemed a little advanced at the time, and making ice cream at home was a quick and simple pleasure. Now the tables have turned. I'm a French fanatic through and through. In their August 2012 issue, Food and Wine
wrote about the difference between American
style ice creams, complete with recipes and lush photos.
French ice cream is made with eggs so it's thick and custardy whereas American ice cream (also called Philadelphia-style) is made with sugar, milk and cream. I find French ice cream to be silkier and it doesn't develop nearly as many ice crystals as its little-bit-lighter cousin. And once you get the hang of making the simple custard, it's easy to duplicate over and over again to create wonderful, seasonal ice creams using fresh fruits, herbs, nuts, and spices.
Read more: French-Style Ice Cream Recipe and American-Style Ice Cream Recipe at Food & Wine
Which style do you lean towards?
4 Starter Recipes:
• Philadelphia Style Strawberry Ice Cream - Freeing My Martha
• American-Style Chocolate Chip Ice Cream - Real Simple
• French-Style Chocolate Ice Cream - Project Domestication
•Vanilla Bean Ice Cream Two Ways - Annie's Eats
Related: Try This! Philadelphia Style Ice Cream
(Image: Emma Christensen)