Philly Style Double Vanilla Ice Cream No Egg Recipes

VANILLA ICE CREAM RECIPE (NO EGGS)

Steps:

• In a mixing bowl, add milk, sugar, and a pinch of salt.
• Whisk on low speed using the whisk attachment of a hand blender or stand mixer until all the sugar is dissolved.
• Add vanilla extract and heavy cream.
• Mix well with a spatula or a spoon (do not whisk).
• Chill the mixture in the fridge for about 2 hours.

PHILLY STYLE DOUBLE VANILLA ICE CREAM (NO EGG)

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.

PHILADELPHIA STYLE ICE CREAM

Steps:

• Mix all ingredients using a hand mixer to blend thoroughly.
• Refrigerate until cold.
• Make ice cream following the instructions for your ice cream maker.

NO EGG VANILLA ICE CREAM

Steps:

• Stir milk, vanilla, condensed milk and salt in a medium bowl.
• Beat heavy cream in a large bowl with an electric mixer until stiff peaks form.
• Gently fold in milk mixture.
• Pour into ice cream machine.
• Or, if you don't have one, just pour into shallow 1 1/2 quart metal bowl or pan.
• Operate ice cream machine per manufacturer's suggestions, or just place the shallow pan into the freezer, and stir once after 2 hours.

VANILLA ICE CREAM, PHILADELPHIA-STYLE

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.