Vanilla Ice Cream - Philadelphia Style

    I love ice cream!  For my family, ice cream was as a regular treat while at the same time it was special.  Everyone looked forward to ice cream.  My dad loved his black walnut and my mom liked her chocolate or coffee, the kids - we loved banana split flavor or Neapolitan.   I grew up with 1/2 gallons of ice cream in the freezer, trips to Thrifty's or when we moved back east, Carvel's soft serve twists on a sugar cone became a staple.  What a better way to cool off in the summer than eating a vanilla or chocolate twist dipped in chocolate or sprinkles.  I always went for the vanilla with colored sprinkles.   Sometimes we headed to Farrell's or Swenson's or Friendly's for something even fancier.  My grandfather took me for ice cream and treated me to a Jim Dandy sundae for no reason except that he asked me to go - I really felt special as there were a lot of cousins and getting time alone was rare and special.  We all  looked forward to  ice cream.  A favorite story from my mom's childhood is how my grandmother would treat my mom and her siblings by taking the waxed cardboard rectangular 1/2 gallon of ice cream container and cutting it four big slices for each, cutting right through the paper.  I don't remember ever making homemade ice cream, maybe once at my aunt's house the same year they made homemade root beer.

     I was initiated into the allure of hand cranked ice cream by my husband's family.  They have special memories of hand cranking a churn and producing the delicious treat.  When they reminisce about it, ice cream making was an event - they remember cranking the churn, whisking raw eggs into the mixture, trying to churn without rock salt (it never froze), and  all the son's taking their turn at the crank.  With my ice cream history, I gladly accepted their enthusiasm for homemade ice cream.  My first ice cream churn was electric and it was a big loud maker that required  a steady flow of ice cubes and rock salt, and had to be churned outside as it was messy  or in the sink.  Then, I received my current churn with an insert that you freeze, pour the ingredients in while the paddle is moving and within 30 minutes a soft ice cream is ready.  I love this maker! 

    This is my standby recipe.  It is easy to make and tastes delicious.  The difference between Philadelphia style and other styles is that eggs are not used versus a custard style vanilla ice cream.  This ice cream is sweet and just rich enough to compliment many pairings.  I pair with cakes, pies, fruit and brownies.  It works well with a rich hot fudge, easy chocolate sauce, or decadent caramel sauce, marshmallow sauce or, my personal favorite, strawberry sauce.

Vanilla Ice Cream Philadelphia Style 

Makes about 1 quart

2 cups (473 ml) of half and half 

1 cup (237 ml) heavy cream

2/3 (128 grams) cup sugar

Dash of salt

1  tablespoon of vanilla

Mix all ingredients together with a hand whisk or use an emulsifier hand blender.

Refrigerate for 30 minutes or longer.  The colder the base is the better.

Mix in your ice cream maker as directed.

Strawberry Frozen Yogurt

The recipe is so simple and would make perfect popsicles if you don't have an ice cream maker. I piped the frozen yogurt through a large pastry bag with a large star tip for the ridge effect.  Tuile cookie recipe.

Frozen Strawberry Yogurt

1lb of strawberries

2/3 cup sugar

2 tsp vodka or kirsch

 squeeze of lemon juice

1 cup of whole fat yogurt.

Macerate strawberries in sugar for 1 hour.

Puree add the rest of the ingredients, strain if desired.

Chill before using your ice cream maker or pour into popsicle molds

(I would omit the alcohol for the popsicle molds because it will freeze more firmly).

Baked Pears with Vanilla Ice Cream

I was half listening to Lynn Rosetto of the Splendid Table and she was describing a baked pear dessert she had with ice cream that she had when she was a child. It sounded delicious and so simple to make. I decided to give it a try just as she said you put the pears in when you sit down to eat dinner. The smell of cinnamon is wonderful along with the pleasing sound of the ice cream maker in the pantry churning up some delicious vanilla ice cream. The kids were so excited - wanting to know why they smelled cinnamon.

I just loved the combination of the warm pears with the cold vanilla ice cream (see below for recipe).

Baked Pears

2 d’anjou pears, peeled, cored and cut into wedges

1 tablespoon of fresh squeezed lemon juice

Zest of 1 lemon

1 to 2 tablespoons brown sugar

1 teaspoon cinnamon

2 to 3 tablespoons of cold butter, cubed

Preheat oven to 425 degrees Fahrenheit

Toss prepared pears in a medium bowl with lemon juice.

Add the lemon zest, brown sugar, and cinnamon and coat pears thoroughly.

Pour pears into a baking dish.

Sprinkle cold cubed butter on top of pears.

Bake at 425 degrees Fahrenheit for 30 minutes.

Increase oven temperature to 500 degrees Fahrenheit for 10 more minutes to get the sugar good and caramelly.  Watch closely at this point.

Vanilla Philadelphia Style Recipe

Preparation Time: 5 minutes

2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)

1 cup (237 ml) heavy cream

2/3 (128 grams) cup sugar

Dash of salt

1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).

Refrigerate for 30 minutes or longer

Mix in your ice cream maker as directed.

"Lava Java" Ice Cream

Two years we took a trip to Maui. It was a great trip. The kids and I went snorkeling for the first time, we all learned how to surf and we swam under a waterfall are just a few of the highlights. Hawaii was great (which is a bland description). We stayed in Kaanapali which is a short drive to Lahaina the touristy port town with its own charms. We found a local ice cream shop called Lapperts and it was delicious. When we were in Maui I fell in love with Lapperts' Lava Java ice cream. I had to have it every day. Here is my attempt at a mainland version. The coffee wasn't Kona and the chocolate sorbet seemed richer than Lapperts (I am not complaining about that!). It took me two years but I finally made it and it was delicious. The aroma of coffee scented the house and then the rich and creamy coffee ice cream paired with the chocolate sorbet was heavenly. I strongly recommend this combination. Now, I just need to figure out how to swirl them together.

coffee ice cream

Coffee Ice Cream

1 1/2 cups whole milk

3/4 cup sugar

1 1/2 cups whole coffee beans

Pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/4 teaspoon vanilla extract

Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Reheat the milk and coffee mixture, on medium heat, until again hot and steamy but not boiling. In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly to temper the egg yolks. Return the warmed egg yolks back to the saucepan. Stir the mixture constantly over medium heat with a wooden spoon until the mixture thickens and coats the spoon. When you run your finger through the custard should stay put - about 10 minutes.

Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla, and stir until cool.

Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker according to the manufacturer's instructions.

Makes one quart.

Chocolate Sorbet

1 cup + 2 tablespoons water

1/3 cup, packed unsweetened Dutch-process cocoa

1/2 cup sugar

3 ounces bittersweet chocolate (70% cocoa solids) - I did not want to chop my chocolate so I melted it over simmering water

1/4 teaspoon pure vanilla extract

Pinch of salt

Makes about 1/2 liter (1/2 quart); the recipe can be doubled.

Prefreeze the bowl of your ice cream maker as instructed by your friend the manufacturer.

In a medium saucepan, whisk together the water, cocoa powder, and sugar. 

Set the pan over medium heat and bring to a boil, whisking continually. 

Remove from heat, and add the chopped chocolate. 

Let rest for 30 seconds as the chocolate begins to melt, add the vanilla and salt, then stir until the chocolate is completely melted. 

Let cool on the counter, then refrigerate until chilled.

Whisk the mixture again just before using, and freeze using your ice cream maker per manufacturer's directions.