Philadelphia ice cream, also known as American ice cream or New York ice cream, is easily one of my favourites. It provides a lighter, refreshing ice cream that’s perfect for a wide range of add-ins including fruit, chocolate or nuts. For those that find ice cream made with eggs too heavy and “eggy”, this is the recipe for you.
Why you should love Philadelphia ice cream
- It has fantastic taste and is easier on the stomach than heavy French style ice creams.
- There is no cooking so it’s quick to make.
- This base is versatile and works well with many flavours.
3 tips for better Philadelphia ice cream
- Adjust fridge to its coldest setting so that the milk and cream are really cold before churning.
- If you use an ice cream maker which requires pre-freezing the bowl, adjust the setting to its coldest.
- Philadelphia ice cream doesn’t tend to store well for long periods – it’s best eaten within a few days of churning.
Optional ingredients that will lift your ice cream to another level.
I love this recipe for its simplicity. That said, you can add extra ingredients to improve the ice cream’s stability and texture.
Alcohol: Add 2 tablespoons of vodka (at least 40% proof) to your ice cream during churning. This reduces the freezing point of the ice cream and produces an easier to scoop, softer ice cream.
Egg: You could also consider adding a raw egg during whisking – however there are Salmonella risks involved in doing this so keep it in mind. These act as a stabiliser and will increase the life of your dessert.
Skim Milk Powder: Create an ice cream with more body and a delicious creamy mouth feel using milk powder. I’ll sometimes add 2 tablespoons during whisking stage.