I forgot my copy of the book at home (I'm at my parents) and I wanted to make the Philadelphia Style Vanilla Ice Cream recipe. Can someone post it or PT it to me?
Here you go Kim - from p. 25 of the perfect scoop.
Vanilla Ice Cream, Philadelphia-Style
3 cups heavy cream (or 2 cups heavy cream and 1 cup whole milk) 3/4 cup sugar pinch salt 1 vanilla bean, split in half langthwise 3/4 tsp vanilla extract
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining cream (or milk and cream combination, is using) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and freeze the mixture in your ice creamm maker according to the manufacturer's directions.
Jerry
The traveler sees what he sees. The tourist sees what he has come to see. ~G.K. Chesterton
And don't forget to remove the vanilla bean, like I did. Frozen, smashed vanilla beans are not easy to extract from the finished product, nor are they very appetizing.
Sharon
Posts: 207 | Location: Silicon Valley, California | Registered: 08 November 2003
Frozen, smashed vanilla beans are not easy to extract from the finished product, nor are they very appetizing. 
. Thanks for the reminder though. The mix is chilling now and I'll put it into the machine shortly.
