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).

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.

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!

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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.

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.

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.

...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.

I only ever make Philly style. I even adapt all the interesting custard base recipes I run across. They have all been very successful.

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.

Coffeeshakti, how do you adapt them? Thanks.