Equipment
Ingredients
Main Base
- 710 ml heavy cream, chilled
- 240 ml milk, whole
- 120 g sugar, granulated
- 166 g corn syrup
- 2½ g salt, fine
- flavoring
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 523 kcal
- Protein
- 5 g
- Carbohydrates
- 29 g
- Fat
- 44 g
- Fiber
- 0 g
- Sugar
- 29 g
- Sodium
- 224 mg
- Saturated Fat
- 28 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 138 mg
- Potassium
- 168 mg
- Calcium
- 124 mg
- Iron
- 0.1 mg
- Magnesium
- 12 mg
- Phosphorus
- 102 mg
- Zinc
- 0.6 mg
- Vitamin A
- 505 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 2.4 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.30 mg
- Niacin
- 0.1 mg
- Folate
- 53 mcg
- Water
- 127 g
- Caffeine
- 11 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Put the heavy cream, milk, sugar, corn syrup, and salt into a saucepan.
Heat the mixture over medium heat until it reaches approximately 85°C (185°F), stirring occasionally until the sugar is completely dissolved.
Pour the liquid into a container and refrigerate for at least 4 hours, or until it reaches 4°C (40°F).
Pour the cold base into your ice cream maker and churn following the manufacturer's directions.
Serve the ice cream immediately for a soft texture, or transfer to an airtight container and freeze until firm.
Chef's Notes
- For optimal flavor development and texture, chill the ice cream base overnight. This allows the fats to solidify and the sugars to fully hydrate.
- Ensure your sugar is completely dissolved before proceeding. Undissolved sugar can lead to a gritty texture in the finished ice cream.
- When heating the base, avoid boiling. Overheating can scald the milk, resulting in an off-flavor and potentially a less smooth texture.
- The addition of corn syrup is crucial for preventing large ice crystals and ensuring a scoopable texture, especially in home freezers.
- Always add any extracts or flavorings after the base has been heated and cooled, as heat can diminish their potency.
Storage
Refrigerator: 3 days — Store base in a sealed container before churning.
Freezer: 2 weeks — Best texture within the first 14 days.
Troubleshooting
Ice cream has a grainy or icy texture
Cause: The base was not cold enough before churning, or the sugar did not fully dissolve.
Fix: Melt the mixture, ensure sugar is dissolved, chill thoroughly, and re-churn.
Prevention: Ensure the base is chilled to 4°C (40°F) and the sugar is fully dissolved during the heating phase.
Cultural Context
Philadelphia-style ice cream is a classic American dessert known for its smooth, creamy texture and rich flavor. Unlike French-style ice cream, it traditionally omits eggs, relying on a carefully balanced ratio of dairy and sweeteners to achieve its signature consistency. This eggless base is a testament to American ingenuity in ice cream making, offering a clean canvas for a multitude of flavorings.
