Vanilla Bean Philadelphia-Style Ice Cream
Rich, creamy, and packed with real vanilla flavour, this Philadelphia-style ice cream is made without eggs, making it incredibly simple to prepare. Heilala Vanilla Bean Paste adds gourmet vanilla bean specks and a rich, aromatic flavour that shines in every scoop.
Prep Time: 15 minutes
Chill Time: 4–6 hours
Freeze Time: 4 hours (or overnight)
Makes: Approximately 1 litre
Ingredients
- 500g heavy cream, divided
- 150g granulated sugar
- Pinch of kosher salt
- 250g whole milk
- 3 tsp Heilala Vanilla Bean Paste
Method
In a small saucepan, combine 250g of the heavy cream, the granulated sugar, and a pinch of kosher salt. Heat over low heat, stirring gently, until the sugar has completely dissolved. Do not allow the mixture to boil.
Remove from the heat and stir in the remaining 250g of heavy cream, the whole milk, and the Heilala Vanilla Bean Paste. Transfer the mixture to a container and refrigerate until completely chilled.
While the ice cream base is chilling, place a loaf pan or your preferred freezer-safe container into the freezer.
Once the base is thoroughly chilled, churn it in your ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream into the chilled loaf pan and smooth the surface with an offset spatula or the back of a spoon. Press a piece of baking paper, wax paper, or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals from forming.
Freeze for at least 4 hours, or preferably overnight, until firm.
Serve on its own, or with warm brownies, apple crumble, fresh berries, or your favourite cookies for the ultimate vanilla dessert.