A little tid-bit from Wikipedia:
In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is referred to as "Philadelphia style" ice cream. Ice creams made with eggs, usually in the form of frozen custards, are sometimes called "French" ice creams or traditional ice cream.
So with that, I had to try it. The result was an extremely rich and creamy ice cream to be compared with expensive store bought quality ice cream. And you know what? Not making the egg custard makes this process so super easy to make. You just add and start. On a diet? No problem, just use milk. Dairy allergies, just use soy. Your options are endless.
If you have a ice cream maker than these versatile recipes are for you. Just add your ingredients and you are good to go.
2 cups Heavy Cream
1 cup Milk
2/3 cup Sugar
1 teaspoon Vanilla
1/2 cup Cocoa Powder
1 1/2 cups Heavy Cream
1/2 cup Whole Milk
1/2 cup Sugar
1 teaspoon Strawberry Extract
16 to 19 ounces frozen Strawberries (thawed)
or pureed fresh
- Mix pureed fresh berries with 2 Tbls of sugar and let stand for a half an hour.
- Alternatively, take frozen berries out of freezer to thaw. Add 2 tablespoons of sugar and stir.
- Mix the remaining sugar with the whole milk over low heat until sugar has just dissolved. Stirring occasionally. Add cream and take off heat.
- Add the berry mixture to the cream mixture and place it all into your ice cream maker.
- Process and eat!
- I only have a 1 quart ice cream maker. Using a one quart measuring cup will ensure that you are not adding too much to your machine.
- Adding strawberries too large will cause the ice cream not to freeze up very well.
- I like to make sure my sugar is melted, but its not necessary.
- Adding the sugar to fruit to melt the sugar will work.
- Using Jam will work instead of sugar.
I will be posting this to The Gluten Free Home Maker's Gluten Free Wednesdays as well as Ann Kroeker's Food on Fridays.