Philadelphia Style Vanilla Ice Cream
May 17th, 2010
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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