Go-to Base Ice-cream Recipe

2026/01/24

This is the ice-cream recipe that I consitently use as the base for all flavours and mix-ins.
It is known as "Philadelphia Style" ice cream and I essentially use the Serious Eats recipe from Mike Falkowitz. Frankly, as I am writing this I have realized that I have barely tinkered with this recipe so calling it my diffinative go-to might be premature.

Then again, there is only so much time in life to spend chasing perfection, and good homemade ice cream that only takes a few minutes to prepare before tossing in the machine is pretty hard to beat.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk, chilled*,
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 tablespoon Whiskey**

* I am using raw Water Buffalo Milk which is anywhere from 7-12%
**I usually omit this

Method

Chuck it all in a blender or use an immersion blender and then churn per instructions of your particular machine.

For me this is about 20 minutes in the Cusinart ice cream maker. It is delicious right from the tub or after being frozen for 4-5 hours in smaller containers. Easy!

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