Phillystyledoublevanillaicecreamnoegg Recipes

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PHILLY STYLE DOUBLE VANILLA ICE CREAM (NO EGG)



Philly Style Double Vanilla Ice Cream (No Egg) image

Make and share this Philly Style Double Vanilla Ice Cream (No Egg) recipe from Food.com.

Provided by Steve_G

Categories     Frozen Desserts

Time 45m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 4

2 cups half-and-half
1 cup whipping cream
3/4 cup vanilla sugar (regular sugar works fine too, it's just not quite as intense)
1 vanilla bean, split and scraped

Steps:

  • You'll need a thermometer and ice cream maker for this recipe!
  • Combine all ingredients in a medium sauce pan and place on stove over a medium heat.
  • Bring the mixture to 170°F.
  • while stirring occasionally.
  • If you do not have a thermometer you can heat it to you see a bubble hit the surface of the mixture.
  • DO NOT ALLOW IT TO BOIL!
  • Remove from heat and cool slightly.
  • Place in airtight container and refrigerate overnight to allow flavors to meld.
  • If you're in a hurry you can place the pan in an ice bath.
  • Either way the temperature of the mixture will need to be at 40°F.
  • for most ice cream makers.
  • (This may not be necessary in a self contained freezer unit). Remove vanilla bean hull and freeze mix per manufacturers directions in your ice cream maker.
  • Wash and dry your bean hull, place it in 2 cups of sugar and in a few days you'll have vanilla sugar for your next batch of ice cream To firm up the ice cream place it in a lidded container in your freezer for an hour before serving.

30-MINUTE PHILADELPHIA-STYLE ICE CREAM RECIPE



30-Minute Philadelphia-Style Ice Cream Recipe image

Philadelphia-style ice cream doesn't have eggs, which means you can make it start-to-finish in just 30 minutes. It'll be the freshest, fluffiest ice cream you'll ever taste.

Provided by Max Falkowitz

Categories     Dessert     Ice Cream

Time 30m

Number Of Ingredients 7

2 cups heavy cream, chilled
1 cup whole milk, chilled
3/4 cup sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon not-peaty Scotch, such as Glenlivet 12 or Monkey Shoulder (see note)
2 tablespoons non-fat powdered milk (optional, see note)

Steps:

  • In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)

Nutrition Facts : Calories 298 kcal, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 0 g, Protein 3 g, SaturatedFat 14 g, Sodium 108 mg, Sugar 22 g, Fat 22 g, ServingSize makes 1 quart, UnsaturatedFat 0 g

VANILLA ICE CREAM, PHILADELPHIA-STYLE



Vanilla Ice Cream, Philadelphia-Style image

Categories     Sauce     Vanilla     Chill

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

3 cups (750 ml) heavy cream, or 2 cups (500 ml) heavy cream and 1 cup (250 ml) whole milk
3/4 cup (150 g) sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
3/4 teaspoon vanilla extract

Steps:

  • Pour 1 cup (250 ml) 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 to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
  • Remove from the heat and add the remaining 2 cups (500 ml) cream (or the remaining 1 cup, 250 ml, 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.
  • Perfect Pairing
  • To make Caramel-Chocolate Ripple Ice Cream, layer 1 cup each Fudge Ripple (page 210) and Salted Butter Caramel Sauce (page 174) into the just-churned custard.
  • French vs. American
  • There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs.
  • French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or puréed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture. The advantage is that they're a little lighter tasting and are easier to make.

PHILADELPHIA-STYLE VANILLA ICE CREAM



Philadelphia-Style Vanilla Ice Cream image

You only need 10 minutes to get this no-cook ice cream churning. It's very simple: just milk, cream, sugar and flavorings. It can taste icy at first, but once it softens, it's fluffy and creamy, and the lack of eggs and other stabilizers makes it extra light.

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 1 quart of Philadelphia-style ice cream

Number Of Ingredients 6

1 1/4 cups whole milk
3/4 cup organic cane sugar
2 teaspoons pure vanilla extract
1 teaspoon vanilla bean paste
1/4 teaspoon salt
2 cups heavy cream

Steps:

  • Combine the milk, sugar, vanilla extract, vanilla paste and salt in a large bowl. Whisk thoroughly to dissolve as much of the sugar as possible. Add the heavy cream and whisk gently until the sugar is fully dissolved and the mixture is smooth.
  • Transfer the mixture to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

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