Philadelphia-Style Ice Cream Base
Made without eggs, this ice cream is much less rich than those made with a custard base. The lack of eggs also allows the flavorings to shine through, making it a light in texture yet intense in taste. Using a combination of granulated sugar and liquid sugar (corn syrup, honey or agave syrup) helps keep the texture smooth and silky.
- Serves: 1 person
- 3cups heavy cream
- 1cup whole milk
- ½cup granulated sugar
- ½cup/167 grams light corn syrup or substitute 1/3 cup agave syrup or honey
- ½teaspoon fine sea salt
- Your choice of flavoring (see note)
Step 1In a saucepan, combine cream, milk, sugar, corn syrup and salt, and bring to a simmer. Continue to simmer until sugar dissolves, then transfer mixture to a container and refrigerate until very cold, at least 4 hours and preferably overnight.
Step 2Churn in an ice cream maker according to manufacturer’s instructions. Serve immediately or transfer to an airtight container and freeze until hard.