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Prep time
5 hours 15 minutes
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Cook time
15 minutes
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makes
2 pints
Author Notes
This style of ice cream is known as “Philadelphia Style." What makes it different from other styles is that the base doesn’t contain eggs. My version is loaded with blueberries, and flavored with vanilla bean, which always make blueberries taste even blueberry-er!
Eggless ice creams are known for being a bit icier than typical ice creams, but they also have a delightfully pure flavor. Let the ice cream soften at room temperature for a few minutes to soften it before scooping—even if it did become a bit icy, this should help bring it back to creamy perfection!
Adapted from The Fearless Baker. —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
Ingredients
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2 cups
(285 grams) blueberries (fresh or frozen, in season or wild bluebs are best!)
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3/4 cup
(150 grams) granulated sugar
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1/2
vanilla bean, split lengthwise
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1 1/2 cups
(350 grams) heavy cream
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1 cup
(230 grams) whole milk
Directions
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In a medium saucepan, combine the blueberries and sugar. Scrape the seeds from the vanilla bean and add the seeds and pod to the pan. Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low and continue cooking until the blueberries have softened and released their juices, about 10 minutes.
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Transfer the blueberry mixture to a blender and puree (vanilla bean and all). Strain the mixture into a large bowl.
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Stir in the cream and milk, mixing until uniformly combined. Transfer to the refrigerator to chill overnight.
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Transfer the chilled mixture to an ice cream maker and churn according to manufacturer’s instructions until the ice cream is thick and frozen (it should resemble soft serve). Transfer to a storage container, cover tightly, and freeze for at least 4 hours before scooping and serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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