Finally, it is getting just a tad bit warmer in this great state of Illinois. Warm enough that I am daydreaming about making ice cream again. Whenever I set out to make a new ice cream, I always am torn-do I make the richer, creamier custard style ice cream or the simpler, less time consuming Philly style?
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The drawback? You usually have to divide the yolks out of 8 eggs or so, which takes time and effort. Also, the eggs will occasionally curdle on you when cooking and need to be strained out of the custard before refrigerating.
How do I decide? Usually it’s a time and ingredients factor. If I have a lot of time and am making a pure flavor (like vanilla) I will typically make a custard. If I am adding a lot of mix-ins and am a bit tighter on time or energy, it’s Philadelphia style all the way. Homemade ice cream tastes so much bette than store bought ice cream anyway, it doesn’t make a huge difference which you choose.