Try This! Philadelphia-Style Ice Cream

Have you ever had a craving for homemade ice cream, but just couldn't summon the willpower to drag out a sauce pan and make the custard base? We have four words (and a hyphen) for you: Philadelphia-Style Ice Cream.

This style of ice cream is made only from cream, sugar, and any flavorings - no eggs required! All you have to do in order to make it is mix everything together, churn, and freeze. Some recipes have you heat the milk a bit to make sure the sugar is dissolved, but just as many recipes skip this and move straight to churning

Because there are no eggs, the flavor of the cream really takes center stage. The ice cream is delicate-tasting and surprisingly smooth.

Here are a few Philadelphia-style ice cream recipes to try!

• Philadelphia-Style Vanilla Ice Cream from the Food Channel
• Coconut Ice Cream from All-Recipes
• Philadelphia-Style Chocolate Ice Cream from Dinner and Dessert
• Philadelphia-Style Cherry Ice Cream from Grandparents.com

Have you ever made or eaten Philadelphia-style ice cream?

(Image: Flickr member st0rmz licensed under Creative Commons)

Comments (10)

I've only ever made a variation of the Jeni's vanilla w/o eggs there that you link to, and it was quite easy and tasted fabulous (made a honey lavender ice cream).

posted by any such name on July 6th 2009 at 11:05am
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We used to make a Philadelphia style chocolate chip ice cream growing up. I didn't even *know* that you usually made ice cream with eggs until I moved out of my house. And even now, even though I usually make it with a custard base (because it's easier to scoop when frozen), I still crave the Philadelphia style.

posted by laetitiae on July 6th 2009 at 11:49am
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Does it count as Philadelphia-style if you just put store-bought Kefir in your ice cream maker? I'm addicted to the stuff. So good!

http://www.abreadaday.com

posted by eprewitt on July 6th 2009 at 2:34pm
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I've found that substituting coconut milk for some of the cream in a Philadelphia-style ice cream improves the texture. If you don't like the chewiness of Phily-style and can't be bothered with either custards or Jeni-style (which also works quite well), it's an easy fix.

posted by BillJ on July 6th 2009 at 3:27pm
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Virtually all the Philly-style ice creams in The Perfect Scoop turn out great. Peanut butter, tiramisu, cheesecake, the Philadelphia-style vanilla, they're all great. I only rarely bother with custards.

posted by jm chen on July 6th 2009 at 5:50pm
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When I was doing research for my book Last Dinner on the Titanic, my research of Edwardian ice cream called this style of ice cream American ice cream and custard based ones French.

posted by Dana McCauley on July 6th 2009 at 7:16pm
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...I know this won't exactly appease the germ-conscious members here, but there is a third option. Many old ice cream recipes, including my Grandmother's, simply call for uncooked eggs.

That said, some time in the fridge to cool, before churning the mixture, makes a big difference.

posted by Kakugori on July 6th 2009 at 9:01pm
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I only ever make Philly style. I even adapt all the interesting custard base recipes I run across. They have all been very successful.

posted by Coffeeshakti on July 6th 2009 at 10:55pm
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While i prefer custard base simply for its scoopability, I do Philly style with my son simply because there's no heat involved. He's only two, and not quite ready to help me out stove-side. Generally we'll make a half batch and just eat it all after it's churned.

posted by meleyna on July 7th 2009 at 9:04pm
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Coffeeshakti, how do you adapt them? Thanks.

posted by twosavoie on July 8th 2009 at 1:52pm
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