Baking & Desserts
jun 12, 2021

Philadelphia-Style Ice Cream

With an extra short ingredient list, luscious Philadelphia-style ice cream is a favorite treat to whip up in a flash. Unlike traditional French-style ice creams, Philadelphia doesn’t contain eggs, so there’s no custard to fret over. In about 45 minutes, you can remedy that no-ice-cream-in-the-freezer emergency!
Eat it unadorned (we wouldn’t dare call it plain) or topped with something fruity and seasonal, like a quick compote or grilled peaches.
Here’s how to make a quick fruit compote:
Almost any fruit will do, be it rhubarb fresh from the garden or that last quarter bag of blueberries in your freezer. Berries may be placed directly in a small saucepan. Fruits like apples, pears, or rhubarb should be chopped into small pieces before adding them to the pan. Add a small pinch of salt and 1 tablespoon of water, cover the pan, and heat on medium-low.
Harder fruits will take longer to cook than soft ones, and most berries need only a few minutes. Check them often, giving a stir each time. You want the fruit to soften but not go completely to mush. A little texture is nice. Give it a taste…does it need sugar? Add some, and stir to dissolve it. You could add a whisper of cinnamon or citrus zest or grated ginger. A squeeze of lemon juice after cooking will brighten it up.
When you’re satisfied with the texture and taste, spoon it into a bowl for serving.

Vanilla Ice Cream


Author Sasha Crehan

This ultra-vanilla ice cream is as fuss free to make as it is delectable to eat! Philadelphia-style ice creams tend to be a bit icier on the tongue than their French custard-based cousins. Adding a little corn syrup to the recipe gives it a slightly creamier texture and is especially recommended if you plan to freeze the ice cream for a week or more.

Adapted from: The Perfect Scoop by David Lebovitz
Yield   About 1 quart


3 cups (750ml) heavy cream, cold

¾ cup (150g) sugar

1 Tbsp corn syrup, optional

¼ teaspoon sea salt

1 vanilla bean, split in half lengthwise

1 teaspoon vanilla extract


Combine 1 cup of the cream in a medium saucepan with the sugar, corn syrup (if using) and salt. Scrape the vanilla bean seeds into the pan and add the scraped pod, too. Stir over medium heat until the sugar has completely dissolved.
Remove from the heat and add the remaining 2 cups cold cream and the vanilla extract.
Chill the mixture thoroughly in the refrigerator, or set the pan in an ice bath and stir until the liquid is very cold. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Store airtight in the freezer. The texture of the ice cream is best enjoyed within 2 weeks.