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Related CoursesThe Whole Scoop
This recipe is super simple. If you have a great churner, you don't even really need to infuse the vanilla and sugar into the cream. Give the ingredients a good blend and you will find you get a pretty similar result.
This eggless ice cream base is very clean tasting, if you use a great vanilla (need I stress, Heilala is my preference?) then you will enjoy it a lot just like this.
Officially it is called Philadelphia ice cream, and came about when the locals back in the day in Philly (clearly) got rid of the time consuming custard making for ice cream. This base is awesome with muted flavours, like vanilla, but like all the other base recipes that we are showing you in the course, it can be treated to an upgrade with just about anything. The texture once fully frozen is a lot harder than French Vanilla ice cream.
All throughout Philadelphia there are ice cream shops proudly selling this ice cream in all the flavours you can imagine, but it has also become known as New York Ice Cream, or as we have called it, American Style Ice Cream. It can be made entirely with the Thermomix. We have written that version HERE.
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- 600 Grams Cream divided BUY
- 1 Tablespoon Vanilla Bean Paste BUY
- 1/2 Teaspoon vanilla bean powder
- 150 Grams raw sugar
- 250 Grams whole milk
- 1 Pinch Pink Salt Flakes BUY
Place 250g of the cream with the vanilla bean paste and powder and sugar into the Thermomix bowl and warm 8 min/80°C/speed 1.
Add the remaining cream, milk and salt into the Thermomix bowl and blend 10 sec/speed 8.*
Pour into a flat tray or jug and cool completely before churning in an ice cream churner according to manufacturers instructions.
Thermomix method; Pour into a flat tray and freeze. Break into pieces and place half into the Thermomix bowl. Blend for 20 sec/speed 8. Add remaining frozen chunks and keep blending with the aid of the Thermomix spatula until desired consistency is reached. You should serve immediately once re-blended in the Thermomix.
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