Dana Cree Blank Slate Philadelphia-Style Ice Cream Base

Philadelphia-Style Ice Cream Base from Hello, My Name Is Ice Cream by Dana Cree

Combine the milk powder and sugar. Mix the milk powder and sugar in a small bowl (1).

Boil the dairy. Place the cream, milk, and glucose in a medium heavy-bottomed saucepan over medium-high heat and cook, whisking occasionally to discourage the milk from scorching, until it comes to a full rolling boil.

Add and cook the milk powder. Whisk the milk powder mixture into the pot. Reduce the heat to a low simmer and continue cooking for 2 minutes (4), whisking to prevent scorching (3).

Chill. Immediately pour the ice cream base into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down (2).

Strain. When the base is cool to the touch (50°F or below), strain it through a fine-mesh sieve. (This step is optional but will help ensure the smoothest ice cream possible.)

Cure. Transfer the base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)

Churn. Place the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.

Harden. To freeze your ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.

Texture agents:

(1) Best texture: Commercial stabilizer
3g (1 teaspoon) mixed with the sugar before it is added to the dairy.

(2) Least icy: Guar gum or xantham gum
1g (1/4 teaspoon) whirled in a blender with the ice cream base after it is chilled in the ice bath.

(3) Easiest to use: Tapioca starch
5g (2 teaspoons) mixed with 20g (2 tablespoons) of cold milk, whisked into the ice cream base after it is finished cooking.

(4) Most accessible: Cornstarch
10g (1 tablespoon plus 1 teaspoon) mixed with 20g (2 tablespoons) of cold milk, whisked into the simmering ice cream base, and cooked for 1 more minute.