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Philadelphia ice cream vs. custard/egg based

queenscook | Feb 4, 201211:48 PM

Usually when I make "ice cream," it's actually dairy-free, so that it could be eaten along with meat meals, as I keep kosher. However, I have occasionally made real dairy ice cream, and plan to make more now and then. I have had great success with making Philadelphia-style ice cream, and I'm wondering why those who make ice cream with custard-bases do so. It just seems so much easier to simply mix together the dairy (I use a 1-2-3 ratio of heavy cream, half and half, and fat-free half-and-half) with the other ingredients (sugar, etc.), and put it in the machine. Making a custard would entail cooking it, letting it cool, etc. Seems like more of a pain than necessary, especially since I have gotten high praise for the ice creams made from the eggless/non-cooked base I'm using. Any opinions on the differences?

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