Sunday, July 18, 2010

Philadelphia Style Ice Cream

I received these recipes from a friend of mine who borrowed my ice cream machine.  We have owned this ice cream machine for about 6 or 7 years now and it was only ever used on special occasions.  Seeing how much she enjoyed using the machine made me feel bad for misusing the poor lonely machine.  Making the French custard style ice creams were such a hassle.  They were good, but not for every day. When my friend used the machine, the recipes needed had to be egg-less because of allergies.     I have since come to learn that this style of ice cream (egg-less) is called Philadelphia.  Philadelphia is my home town so that makes this set of recipes a keeper!

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"[38] ice cream. Ice creams made with eggs, usually in the form of frozen custards, are sometimes called "French" ice creams or traditional ice cream.[39]

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.





Chocolate

2 cups Heavy Cream
1 cup Milk
2/3 cup Sugar
1 teaspoon Vanilla
1/2 cup Cocoa Powder



Strawberry

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!

Notes:
  • 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.

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5 comments:

  1. We got an ice cream maker this summer and have been making lots of egg-less concoctions both with dairy and dairy free. You're right. It's so easy. I've been meaning to write a post about it too. Thanks for linking up.

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  2. Thanks for stopping by Linda. In all the years I have had this ice cream machine, I never make egg-less ice cream until my friend here in town gave me the recipe. Sounds sad for a foodie, but now I know. I would love to see what kind of ice cream you make.

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  3. I've got to try this! Our ice cream maker has not even been out once this summer! You made it sound easy!

    Thanks!
    Gina

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  4. What timing--right when I ask for ice cream, your post is here to save the day!

    I can't tell you how excited I am to try this, as I am not looking forward to the egg-y versions that require pre-cooking. These are fantastic--I might even try it tomorrow, as we have overnight guests and would love to treat them to something very different and very American. Homemade ice cream sounds perfect!

    Very glad you participate in Food on Fridays!

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  5. Just a quick report to say that I made your chocolate ice cream recipe for my son's birthday party, and it was tremendous! SO good and SO easy. I love that we get to use our own fresh, wholesome ingredients. The final product may be full of fat and calories, and it may be as expensive or more than a tub from the frozen food section of the grocery, but the taste is incomparable and the simplicity and control over the final product is totally worth it. I'm not a huge fan of ice cream, but I LOVED this!

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