About a month ago my office-mate purchased an ice cream maker attachment for her KitchenAid (I still haven’t figured out a name for it yet)…I’ve already written about my love affair with mine, but she brought in a sample 3 weeks ago and I was hooked and had to buy one. I also got The Perfect Scoop eBook and when I got home today and the sun was shining, I knew it was time to try out the new gadget…
Regarding the name – when I first started looking into making ice cream, most recipes require egg yolks and warming on the stove. The finished product is silkier, but takes a bit longer to prep. Making it Philadelphia style involves no egg yolks, and the end result is a supposed to be a bit firmer (as I haven’t made it with egg yolks yet, I can’t comment). The regular style takes more time, and is probably better for a weekend when you have more time…since I started making this after work, time was of the essence…
- 750 ml whipped/heavy cream
- 3/4 cup sugar
- 1 tablespoon Vanilla Extract
- 1/2 of a Vanilla Bean pod
- Take a vanilla bean pod, slice in half lengthwise. Scoop out the beans and put into saucepan along with used pod. Store other half for next time.
- Pour 250 ml of Whipping Cream, and all of Sugar into the saucepan over medium heat and stir until sugar is dissolved
- Pour mixture into a dish along with rest of cream and vanilla extract and chill in fridge until cold
- Wait in anticipation while mixture cools
- Attach ice cream attachment to your mixer and set to “Stir”
- Slowly pour chilled mix into running mixer
- Let it run between 20-30 minutes. Once the attachment starts to click, you’ll know it’s ready. If you wanted to throw chocolate chips or some fruit into the ice cream, you should do it after the first 15 minutes. The ice cream will be like Soft Serve (reminds me of Beacon Drive In when I was a kid) at this point…if you want something firmer then put it in the freezer for a couple of hours before eating.
If you don’t have an ice cream maker, you can always do it by hand using the instructions on this page.