Vanilla ice cream (Philadelphia style)
American-style vanilla ice cream without eggs: cream, milk, sugar and vanilla. Richer and firmer than gelato, with more fat.
Ingredients
For 1 kg of mix. Open it in the calculator to make any batch size.
| Cream 35% | 314 g |
|---|---|
| Whole milk 3.5% | 488 g |
| Skim milk powder | 42 g |
| Sucrose (table sugar) | 151 g |
| Vanilla extract | 5 g |
Balanced for Philadelphia style
- Fat
- 13.0%
- Sweeteners
- 15.1%
- MSNF
- 10.2%
- Total solids
- 38.4%
- Scoops best at
- −12 °C
Every number is inside the Philadelphia style template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Mix the sugar with the milk powder.
- Warm the milk and cream, whisk in the sugar mix, and heat to 85 °C to dissolve and pasteurise.
- Cool quickly, stir in the vanilla, and chill for 4 to 12 hours.
- Churn in your ice cream machine.
- Freeze until firm. Serve at about −12 °C: from a home freezer, let it rest 10 to 15 minutes.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.