Vanilla Ice Cream, Philadelphia Style
Source of Recipe
From "The Perfect Scoop" by David Lebovitz
"Philadelphia-style ice cream is made with no eggs, so it can be put together in a New York minute. It gets its 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. All cream, of course, is richer and creamier."
List of Ingredients
◦ 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
◦ ¾ cup sugar
◦ Pinch of kosher or sea salt
◦ 1 vanilla bean, split in half lengthwise
◦ ¾ teaspoon pure vanilla extract
Pour 1 cup 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 as well. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 2 cups cream, or the remaining 1 cup 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 for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
Makes about 1 quart