Yesterday's New York Times Dining section was completely devoted to ice cream. Yesterday I wrote about Julia Moskin's article on the city's most expensive ice creams. Today it's about Melissa Clark's forays into making egg free or Philadelphia style ice cream. She offers good advice and tips on churning out a better than the store kind.
When I was making ice cream I always made the eggless kind. To me this was the purer , better tasting. After all what could beat rich cream .A custardy ice cream is great however it requires a lot of work and patience along with some luck. If you're a novice stick with the Philly or American version as it's sometime called. The trick is using good cream, natural ingredients and just regular sugar. Another trick is combing heavy cream and milk with a ratio of 65 to 35 percent .This is from pastry chef and owner of the ice cream company The General Greene, Nick Morgenstern. he also recommends adding a dash of salt to bring out the flavors as well.
I like the recipes that come with the article. They were a summer berry, made with a combination of raspberries, strawberries, blueberries and blackberries)maple spice , roasted hazelnut vanilla and bittersweet chocolate. The maple spice sounds intriguing because it combines maple and cinnamon flavors . I can see this over a piping hot waffle. The dark chocolate recipe calls for rum and that's an interesting twist. This I can see on it's own in a little shot glass served after a steak dinner.
Ice cream is a great treat. An even greater treat is having homemade. Think about making a simple Philadelphia style kind during these hot days.