A Classic Philadelphia Style Ice Cream Base

This%20recipe%20is%20for%20a%20basic,%20very%20traditional,%20Philadelphia%20style%20ice%20cream.%20The%20primary%20characteristics%20of%20this%20ice%20cream%20are:%20a%202%20or%203%C2%A0%20to%201%20cream%20to%20milk%20ratio,%20no%20eggs,%20and%20an%20uncooked%20mix.%20It%E2%80%99s%20main%20strength,%20a%C2%A0%20simple,%20pure,%20super%20fresh,%20uncooked%20taste,%20also%20results%20in%20its%20primary%20weakness;%20after%20more%20than%204%20%E2%80%93%206%20hours%20in%20your%20freezer,%20what%20you%20make%20will%20become%20rock%20hard,%20with%20a%20slightly%20grainy%20texture%20from%20ice%20crystal%20formation.%C2%A0%20This%20style%20ice%20cream%20is%20best%20eaten%20right%20out%20of%20your%20ice%20cream%20maker%20or%20after%20just%20a%20few%20hours%20in%20your%20freezer,%20when%20it%20will%20be%20delicious.%20I%20would%20also%20suggest%20pre-chilling the mix even if you have a built in compressor ice cream maker.  You want everything as cold as possible when you go to freeze this in your ice cream maker.  I would also suggest you use the freshest, highest quality ingredients you can for this recipe as you will taste the difference.

Here is a recipe for about a quart of ice cream.

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