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.