Vanilla Bean Ice Cream – Philadelphia style

I had a craving for ice cream again. Browsed through Annie’s eats website again and found a beautiful piece where she shares about the differences on the French and Philadelphia style of making ice creams! Interesting! I made my first vanilla bean ice cream using the French custard method. Now it is time to test out the Philadelphia one!

The steps were amazingly simple. From the first experience on the first trial; we decided to decrease the sugar volume this time. However only after finishing the whole recipe did I read that one should not attempt to reduce the sugar as it is a component of how well the ice cream keeps. Sugar apparently does not freeze thus the ice cream will have lesser opportunities of icing up!

Ah well, since what was done is already done. I shall trust that all will turn out well!

Turns out; a brilliant recipe! Did taste some icicles but it was still good!

Think this will be my favourite ice cream recipe from henceforth!

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And made full use of my cute measuring cups that I bought! Doubled up as a bowl!

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Vanilla Bean Ice Cream (Philadelphia-Style) from Annie’s eats!

Ingredients:
2 cups heavy cream, divided
1 cup whole milk
¾ cup sugar (I reduced the sugar to 1/2 cup)
Pinch of salt
1 vanilla bean, split lengthwise
1 tsp. vanilla extract

Directions:
Combine 1 cup of the cream with the sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove the mixture from the heat and stir in the remaining 1 cup of cream, the milk and the vanilla.

Cover and refrigerate until the mixture is well chilled. Remove the vanilla bean before churning. Freeze in an ice cream maker according to the manufacturer’s instructions.

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