Philadelphia-Style Vanilla Ice Cream

I had previously made the French-style Vanilla ice cream from The Perfect Scoop cookbook and though it was a bit time consuming, it was spectacular... This time I wanted to try the less time consuming variation in the cookbook and try the recipe without egg yolks in it. This was much simpler to make and churn, however, I must say, it lacked the depth and richness of the ice cream with the yolks in the custard and the texture was more..."grainy", if that's the word... Still a good ice cream overall, I can't complain too much, but I personally prefer my previous attempt.

Vanilla Ice Cream, Philadelphia-style
Recipe courtesy of The Perfect Scoop, by David Lebovitz, page 25

Ingredients

• 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
• ¾ cup sugar
• Pinch of salt
• 1 vanilla bean, split in half lengthwise
• ¾ teaspoon vanilla extract

Directions

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 the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) 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 then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.