Comments on: The Great Ice Cream Debate

By: Jonathon

Jonathon — Thu, 24 Dec 2009 16:32:28 +0000

This is the best ice cream we have ever tasted. I have always loved chocolate almond, but its hard to find with whole almonds. So we added one cup whole almonds and one vanilla bean. Will never purchase store bought ice cream again. Thanks…..

By: Josh

Josh — Wed, 25 Nov 2009 00:52:15 +0000

Awesome, thanks for posting this Alton adaptation, it’s one of my favs! I would like to point out though, that 1 1/2 cups of sugar is quite a bit more than Alton’s recipe calls for. His uses 9 ounces of sugar, which is a lot closer to 1 1/8 cups. And some people even think his 9 ounces is too sweet, like me. I prefer 8 ounces, which is right at 1 cup.

By: David

David — Sun, 08 Nov 2009 19:06:58 +0000

The best, and richest, vanilla ice cream on earth is Philadelphia style with flecks of real vanilla throughout the ice cream (use Tahitian vanilla beans as they are the rarest and finest vanilla beans). I can also state categorically that Philadelphia style, made from nothing but heavy cream and sugar, is in no way whatsoever icy, as others have suggested. The frozen cream is in my opinion even richer than the French frozen egg custard that replaces a portion of cream with milk and eggs.

BTW, Philadelphia style does not contain ANY milk or eggs. A mixture of 2 parts cream and 1 part milk with raw egg is called country style (or American or NY style), which is distinct from Philadelphia style. Furthermore, country style produces some excellent ice cream as well. Country style is the style used at Ben & Jerry and Coldstones (they don’t make frozen custards and their ice cream isn’t icy). Philadelphia style is so rich that some people prefer the less rich country style. Plus a premium quality country style ice cream makes a perfect base for adding mix-ins like brownies, cookie dough, whole cherries, etc.

By: icecreamfreaks

icecreamfreaks — Fri, 31 Jul 2009 23:10:58 +0000

I love coming up with my own ice cream recipes at home. What I have found is that I prefer the Custard Style ice creams over the Philadelphia Style.

Why? Well, even though it takes less time and is easier to make Philadelphia Style, without the addition of eggs it’s just too hard to get the texture right.

It either ends up being too creamy and leaves a coating on the tongue or, with less cream, it becomes too icy.

For me, adding egg yolks does the trick. I end up with a rich, creamy, smooth ice cream that just hits the spot.

If you look at most of the store bought brands, they have added thickeners and stabilizers to get the texture right. There is also much more air in manufactured ice creams as opposed to homemade ice cream.

Your ice cream pictures look delicious, by the way.

By: jo

jo — Sat, 30 May 2009 17:17:53 +0000

WE made chocolate coconut milk ice cream on Memorial Day, and it was easy, creamy and declicious. It was such a nice surprise and option to get away from the dairy!