Can you help me modify this ice cream recipe to Philadelphia-style?
I want to make this wildflower-honey vanilla ice cream recipe Philadelphia-style. I've read that for a flavor like vanilla many prefer a custard-based ice cream but I'm hoping the other way will be okay too because I really don't want to bother with the eggs and making custard and all that.
How would I modify this to leave out the eggs? Also, apparently the recipe has left out the step with adding vanilla. Here, on this blog post it's added in but I'm not sure if it would need to be done differently when making it Philadelphia-style.
Any tips? Thank you!
I was just thinking, maybe it would be easier to take a Phila. style vanilla ice cream recipe and then add wildflower honey to that rather than try to modify this recipe. If I do that, any idea how to figure out the amount/ratio of honey to add? Would it be a similar dairy/honey ratio as in the recipe above?
Adapting that particular recipe would not give you fantastic results. Better to look for recipes achieving the outcome desired, such as:
This is just totally great. Simple and lovely. But there are others:
http://www.scoopadventures.com/home/m... ---just infuse the milk and cream with vanilla bean and perhaps add an extra touch of vanilla extract
If you like Jeni's Splendid ice cream, follow the following recipe, replacing lavender with vanilla bean: