Philadelphia-style ice cream is egg-free. It has a light and delicate texture and flavor. It is also quicker to make, compared to French-style ice cream. [4] X Research source
French-style ice cream is also called custard style. It is made with egg yolks, which gives the ice cream a smooth, rich, and creamy taste and texture. [5] X Research source
The ice bath should be more “ice” than “water. " You will be tempering the eggs to reduce curdling, but some curdles may form. The strainer will catch them.
The mixture will be thick and dark yellow at first; keep whisking until it turns pale.
You can also use a vanilla bean pod instead. Split the bean in half, then scrape the seeds into the milk. Add in the pod as well. [6] X Research source Consider adding other herbs and spices to the milk for extra flavor, such as mint leaves, lavender flowers, coffee beans, chocolate, etc.
For extra flavor, stir in your favorite extract, liqueur, or flavoring oil. [7] X Research source
Insert the bowl into the bucket, then the beater. Fill the bucket (not the bowl) with 3 inches (7. 62 centimeters) of ice. Sprinkle salt evenly over the ice. Repeat these layers until the bucket is half-full. Pour cold water over the ice until the bucket is full.
If you have a manual or hand-cranked machine, you will have to turn the crank to the right. [11] X Research source
If you want to enjoy your ice cream as soft-serve, you can serve it now.
