Philadelphia-style vanilla ice cream, two-bowl method
Adam Ragusea · ♥ 165.6K likes · 5.4M views · 9 min video
Read about ice cream and gelato in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Optionally chill the bowls and ingredients in the freezer 10 to 15 minutes.
Choosing and chilling the bowls
- ice
- 1 parts kosher salt
- 4 parts ice
Fill the outer bowl halfway with ice and stir in roughly one part salt to four parts ice.
Salting the ice
- 475 ml cream
- 235 ml evaporated milk
- 150 g sugar
- vanilla
Nest the inner bowl in the ice; add cream, evaporated milk, sugar and vanilla.
Adding the cream, milk, sugar and vanilla
Beat with a hand mixer on the lowest setting 8 to 10 minutes, working the edges and clearing anything frozen to the walls, until it stops getting stiffer or colder.
Put the whole rig in the freezer for about an hour; if it does not fit, freeze the inner bowl and recharge the outer bowl with fresh ice.
Beat again a few minutes until it deflates and starts to melt, scraping the walls with a spoon; about three minutes.
Quickly transfer to a lidded freezer-safe container and harden in the freezer 24 hours.
Hardening and tasting