This is one of my favorite recipes for vanilla ice cream. It’s Philadelphia-style, which means it doesn’t get cooked on the stovetop like a custard-based ice cream. That also means you won’t spend much time standing over a hot stove.
Ice cream, of course, is always welcome after a barbecue, and you’ll really wow your guests when you tell them you’ve made it yourself. With ice-cream makers so affordable nowadays, there’s no excuse not to do it yourself.
|2||cups heavy cream|
|1||cup whole milk or half-and-half|
|1||vanilla bean, split lengthwise|
|¾||tsp. vanilla extract|
This content is from the book The Perfect Scoop by David Lebovitz.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite