Philadelphia-Style Ice Cream

Preparation info

  • Difficulty


  • Yield: approximately

    7 cups

Appears in


  • 2 cups (480 ml) heavy cream
  • 3 cups (720 ml) half-and-half
  • 12 ounces (340 g) granulated sugar
  • 1 vanilla bean, split lengthwise
  • 1 teaspoon (5 ml) vanilla extract
  • 12 ounces (340 g) thick fruit pulp (optional)


  1. 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.
  2. Process in an ice cream freezer following the manufacturer’s instructions. Store, covered, in the freezer.