Philadelphia-Style Vanilla Ice Cream

Page 66

Cuisine: North American | Course Type: Desserts

(1 review)

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Recipe Review

This is an ideal recipe if you want to make home-made ice cream in a hurry or you don't have any eggs. It's simplicity itself: cream, milk, sugar and vanilla, and nothing else. Since you're using cold milk and cream, it doesn't require the long cooling of a cooked custard ice cream and can be made in one day if you start early enough.

Compared to a classic French vanilla, it lacks depth, but as the recipe says, it's great for cones and other ice-cream based desserts, and as usual with home-made ice creams, you're still better off than buying commercial!

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