Hello, this is Chef John from foodwishes.com. Today, I’m going to show you my recipe for home made vanilla ice cream Philadelphia style, also known as American style not French style which has eggs. This doesn’t contain any egg custard. This is just sugar as you see here, cream alright and some milk.
Now, you can do combinations of cream and milk, just milk, just cream but this is my kind of favorite blend. All the amounts are on the website by the way as you all know.
So, we’re going to take the sugar, the cream, and the milk and we’re going to simply heat it up to melt and dissolve the sugar. We’re not really cooking anything here, we’re using low heat. We’re going to stir it and when you see kind of little foamy bubbles forming around the edge, see that? All right you see little wisps of steam, that’s when you know you’re pretty much done. Okay, so you don’t want this to boil or simmer. As soon as it’s hot and all that sugar is dissolved, just turn it off and transfer into a pourable glass container something like that or some kind of pitcher. Okay, we’re going to stir in two teaspoons of vanilla and what we’re going to do is we’re going to chill that for at least two hours until it’s really cold or overnight, even better and that really, really helps the texture of this ice cream mixture.
There’s my cuisinart ice cream maker, so simple to use, so easy. That’s the base, the motor, this is called the bucket which stays in your freezer so that freezes. All right so in that is some kind of liquid, it stays super cold. We’re going to put in the paddle it’s called, that’s guard or the cover and then we’re going to flip it on and make ice cream.
So, what you’re going to do is you’re going to pour in your cold ice cream mixture. It has to be cold, it has to be cold. So, you’re going to pour that in and that’s going to churn for about 20 to 25 minutes and you’ll see it actually will change pitch which is one of the great kind of meditations of making home made ice cream. You listen to it, it sounds like this and as it gets thicker, the sound changes you see that paddle kind of scrapping the edge. It basically scrapes the partially frozen ice cream and mixes it back in. So, you don’t get ant crystallization which is what makes bad ice cream.
Okay, this makes a really nice smooth creamy ice cream and there you go. It’s getting thick, it’s getting thick oh we’re there. So, once it’s that texture, that consistency, almost like a soft serve or a frozen yogurt type consistency, you’re going to take your spatula, you’re going to clean of your paddle and then you can serve this like this as kind of a soft serve version. What I like to do is put a piece of plastic over it. Make sure it’s tapped down so there’s no air pockets and then just put it in the freezer for a few hours and then it will kind of firm up.
And look at that, how beautiful is that? Look at it, come on. Get one of those cuisinart ice cream makers, they’re not expensive. You’ll see on the side I have a link to it and you know that would be nice but I’m not done. I’m going to go with two scoops and some delicious home made caramel sauce that I might show you, I haven’t decided. I might do a demo on that.
That was just wonderful, so, so delicious. Home made ice cream, nothing beats that. You’ve heard that before, and it’s so sure. So anyway, give that a try, go to the site, get all the ingredient amounts, the ingredients are key and as always, enjoy!
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