Philadelphia-Style Ice Cream

Name: Philadelphia-Style Ice Cream
Yield: Yield: approximately 7 cups (1 L 680 ml)
Cuisine: United States
Ingredients: 12 ounces (340 g) granulated sugar; 1 teaspoon (5 ml) vanilla extract; 1 vanilla bean, split lengthwise; 12 ounces (340 g) thick fruit pulp (optional); 2 cups (480 ml) heavy cream; 3 cups (720 ml) half-and-half

Preparation info

Yield: approximately
7 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

2 cups (480 ml) heavy cream
3 cups (720

Americas
United States
Dessert
Pennsylvania
Gluten-free
Vegetarian
ice cream

Method

Combine the heavy cream, half-and-half, and sugar and stir until the sugar is dissolved. Scrape the seeds from the vanilla bean into the cream mixture and stir in the vanilla extract (save the vanilla bean pod for another use). Add the fruit pulp, if using.
Process in an ice cream freezer following the manufacturer’s instructions. Store, covered, in the freezer