Philadelphia Style Vanilla Ice Cream

Anne Mendelson’s Milk is equal parts cookbook, culinary history, and inquiry into the evolution of the milk industry. Naturally, it’s the perfect source for a definitive ice cream recipe.

Of the two versions of ice cream that Mendelson discusses (custard-based and Philadelphia-style), she praises the Philadelphia style as “chancier, but, I think, more beautiful in its simplicity.” Risk-taker that I am, I tried this recipe last weekend, and it was everything Mendelson claimed: fresh, airy, lightly sweet. I strongly recommend giving this ice cream a try.

(Click on the image to download a PDF of the recipe card)

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