Home Cooking

Ice Cream

Recurring problem with Philadelphia style ice cream


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 7

Recurring problem with Philadelphia style ice cream

Mauri | Mar 14, 2012 01:04 AM

When I make Philadelphia style ice cream I always seem to get this coat-your-mouth effect to it that I really dislike. I assumed it was that I just didn't like that much cream, so I tried reducing the cream, but it still turned out that way. I've tried cooking it for various amounts of time. The consistency and flavor are fine, but I really wish I could get rid of this one thing. Recently I went back to David Lebovitz's The Perfect Scoop recipe for Vanilla Ice Cream, Philadelphia-Style and followed that recipe strictly Again, that unpleasant coating feeling was there. So, at this point I feel like I've changed a bunch of variables in a bunch of ways and still have the problem.

What am I doing wrong? Is it the ingredients? I use milk and cream from the supermarket, of which there are only 2 or 3 brands to choose from. Could I be churning too long or too briefly? Any help or advice highly appreciated. By the way, I searched these forums and while there is a lot of ice cream discussion, I didn't find any mention of this. But if there is already a thread about this, I'd love to read it.

Want to stay up to date with this post?

Recommended From Chowhound