Philadelphia-Style Ice Cream (No Eggs)
Mark E.
Great choice! Philadelphia-style ice cream is simpler and faster to make than custard-based ice cream since it doesn’t use eggs. It has a light, creamy texture and lets the flavors shine without the richness of egg yolks.
🍦 Philadelphia-Style Ice Cream Recipe (No Eggs)
Servings: About 1 quart
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 teaspoon vanilla extract (or other flavoring)
- Pinch of salt
📝 Instructions:
1. Mix the Ingredients
- In a mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and salt until the sugar dissolves completely.
- No need to cook—just make sure everything is well combined!
2. Chill the Mixture
- Cover the mixture and refrigerate for at least 2–4 hours (or overnight for best results).
- Chilling enhances the texture and improves the churning process.
3. Churn the Ice Cream
- Pour the cold mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
- The ice cream should be soft and creamy when done.
4. Freeze to Firm Up
- Transfer the churned ice cream into an airtight container and freeze for 2–4 hours until firm.
🍫 Flavor Variations:
- Chocolate: Add ¼ cup cocoa powder when mixing ingredients.
- Fruit Swirl: Swirl in strawberry, raspberry, or blueberry puree before freezing.
- Cookies & Cream: Fold in crushed Oreos after churning.
- Mint Chocolate Chip: Add ½ teaspoon mint extract and ½ cup mini chocolate chips.
- Coffee: Mix in 1 tablespoon instant espresso powder for a coffee kick.