French Vanilla Ice Cream – Philadelphia Style
What Started it all:
The gourmet world famous best French vanilla ice cream that tastes like heaven Philadelphia style meaning it does not use egg or heat. Also compatible with the ninja creami
Alright, listen up! We’re going to whip up a heavenly French vanilla ice cream that’s so good, it’ll make your taste buds dance. This recipe is egg-free and perfect for the Ninja Creami. Let’s get to it, shall we?
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 vanilla bean (split and scraped)
- A pinch of salt
Instructions
- Combine the Ingredients: In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, and salt. Make sure that sugar is dissolved, or I’ll have you whisking until your arms fall off!
- Add the Flavor: Stir in the pure vanilla extract and the seeds scraped from the vanilla bean. You want that rich, luxurious flavor, so don’t skimp on this step!
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight if you’re really serious about this. We’re not in a rush, but we want it cold!
- Prepare the Ninja Creami: Once chilled, pour the mixture into the Ninja Creami container. Follow the manufacturer’s instructions for your specific model. Don’t mess it up!
- Process the Ice Cream: Select the "Ice Cream" setting and let the machine work its magic. You’re going to want a creamy, smooth texture. If it’s too soft, you can refreeze it for a bit and then process it again.
- Serve: Once you’ve got the perfect consistency, scoop that divine ice cream into bowls or cones. You can even sprinkle some extra vanilla bean seeds on top for a touch of elegance.
- Enjoy: Now, sit down and savor every single bite of this heavenly creation. You’ve earned it!
There you go! A French vanilla ice cream that’s simple yet absolutely divine. Serve it up at your next gathering, and watch everyone rave about your culinary genius. Remember, perfection takes practice, so keep at it!