Philly-Style Ice Cream Base Tutorial
Think of it as an ice cream Mother Sauce.
I love a rich custard just as much as the next ice cream fanatic, but a Philadelphia base is essential. Philly-style just means the ice cream is made without eggs, which makes it quicker, less fussy, and arguably better at taking on other flavors. If you use good cream and milk, a plain Philly base like this one can be as delicious as the best fior di latte gelato you’ve had in Italy.
Ice cream proportions aren’t something to mess around with, so it’s best to refer to the experts. I used Dana Cree’s formula from her book Hello, My Name Is Ice Cream, and that’s what’s in this post: in my words, with my own flavor suggestions, and my preferred stabilizer, guar gum. There’s nothing to be afraid of in gums. They’re used in such minute quantities, and they really improve the texture of ice cream.
