Philadelphia vanilla ice cream

You can make this ice-cream recipe in an ice cream maker or just by using a plastic box and your freezer.

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Philadelphia vanilla ice cream

Servings:	Serves 8
Calories per serving:	164
Ready in:	4 hours, 15 minutes
Prep. time:	4 hours, 15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	26th April 2013

Best recipe review Nice ice! 5/5 Makes super ice cream. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 250 g Philadelphia Original
• 300 ml fresh custard
• 200 ml condensed milk
• 1 teaspoon vanilla extract

Method

1. Without an ice-cream maker
2. Mix together the Philly, custard and condensed milk. Stir in the vanilla extract. Spoon into a freezer proof container and freeze for 3-4 hours or until semi frozen.
3. Remove the ice cream from the freezer and whisk to break up the ice crystals then spoon back into the freezer proof container.
4. Freeze until completely frozen, preferably overnight.
5. Using an ice-cream maker
6. Mix together the Philly, custard and condensed milk. Stir in the vanilla extract.
7. Pour into your ice-cream maker and set to a 3 hour freeze-cycle.
8. Store in the freezer until ready to use.

Serving suggestions

Remove from the freezer about 20 minutes before serving to soften slightly.

Recipe source

• The Philadelphia recipe website

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

See also

Other recipes using Philadelphia Original cream cheese:

• Philadelphia dauphinoise potatoes
• Philadelphia meatball pasta
• Philadelphia breakfast muffins
• Easy Philadelphia cheesecake
• Philadelphia spiced lamb
• Philadelphia smoked salmon party crackers
• Philadelphia scallops with sweet ginger and lime
• Philadelphia vanilla ice cream
• Philadelphia jacket potatoes with chicken mustard and honey
• Philadelphia asparagus and parma ham quiche
• Philadelphia cream cheese, sundried tomatoes and capers over spaghetti
• Philadelphia cream cheese, sundried tomatoes and capers over spaghetti (V)

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