Eggless Philadelphia Style Vanilla Ice Cream
Rich, creamy, and deeply fragrant with real vanilla, this Philadelphia-style ice cream is the kind of scoop that makes you wonder why you ever bought the store-bought stuff. The Philadelphia method skips the traditional custard base entirely, which means no tempering eggs, no stovetop fussing, and no worrying about whether a carton at the grocery store was made on shared equipment with egg-containing products. Instead, heavy cream, whole milk, and sugar come together in a single bowl, with a split vanilla bean and a splash of pure vanilla extract doing all the heavy lifting on flavor. The double hit of vanilla — seeds scraped straight from the pod plus extract — gives every bite that warm, floral depth that feels genuinely luxurious. After a quick chill and a spin in the ice cream maker, you get a pale, thick, soft-serve-style base that firms up beautifully in the freezer over a few hours. This recipe makes six generous servings, so it's perfect for a dinner party finish or just keeping a loaf pan stashed in the freezer for whenever the craving hits.
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Learn more →Ingredients
6 servings
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 vanilla bean, split and scraped
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
Instructions
- 1
In a medium mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved, about 2 minutes. The mixture should feel smooth between your fingers with no gritty texture.
- 2
Add the vanilla bean seeds and the scraped pod, the vanilla extract, and the fine sea salt to the cream mixture. Whisk briefly to distribute the seeds evenly throughout.
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