Ice Cream

Philadelphia Style

3 cups of heavy cream

1 cup of whole milk

3/4 cup plain white sugar

teaspoon of vanilla extract

pinch of salt

(when sugar is dissolved, refrigerate for a few hours or overnight then put in the ice cream maker-then transfer quickly in container & freeze in the back of freezer for at least 6 hours)

Custard Style (French Style)

in a sauce pan

3/4 cups of sugar

1 cup of whole milk

6 egg yolks

2 cups of heavy cream

teaspoon vanilla extract

pinch of salt

(stir milk & sugar in medium heat

remove milk mixture from heat

add to egg yolks as whisking the yolks

(no air bubbles)

return all to medium-low heat sauce pan with spatula, till thicken up (dip a spoon, draw a line if it doesn't drip down, it's ready). put a fine mesh sieve on top of a bowl to catch cooked eggs

then add heavy cream & vanilla & salt

refrigerate for 8 hours or overnight, put in ice cream maker

transfer quickly in container & freeze in the back of freezer for at least 6 hours)

(up to 10 for thicker texture, extra cream & decrease the milk

or for thinner texture, down to 2 eggs an increase the milk)

flavors: cinnamon sticks, vanilla bean, mint, saffron (add before cooking)

strawberries and fruits puree have water, add before churning & increase cream & decrease milk

nut butters like peanut butters must be added after the cooking an decrease the egg and cream and increase the milk

caramel & chocolate be added during the process (decrease sugar)

chunky pieces like nuts or chocolate be added at the end of churning