Basic Philadelphia-Style Vanilla Ice Cream (No-Cook, No-Corn)

This recipe yields a rich, smooth ice cream using cane sugar for sweetness instead of corn syrup.

• Heavy cream: 2 cups (cold)

• Whole milk: 1 cup (cold)

• Granulated cane sugar: 3/4 cup (ensure it is organic or explicitly cane sugar, as some standard white sugars are processed using corn-derived products, though most people with corn sensitivities tolerate pure cane sugar well)

• Pure vanilla extract: 2 tablespoons

• Salt: 1/4 teaspoon

  
  

1. Whisk the base: In a medium bowl, whisk together the granulated sugar, whole milk, and salt until the sugar is completely dissolved.

2. Add dairy and flavor: Stir in the heavy cream and vanilla extract.

3. Chill: Cover the mixture and place it in the refrigerator for at least 2 to 4 hours, or until thoroughly chilled.

4. Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20 to 25 minutes).

5. Freeze: Transfer the churned ice cream to an airtight freezer-safe container and freeze for at least 2 to 4 hours to firm up before serving.

Pro-Tips for Corn-Free Ice Cream

Watch the vanilla extract: Some commercial vanilla extracts use a corn alcohol base. Look for extracts that use pure grain alcohol, brandy, or glycerin derived from palm/coconut, or make your own using vanilla beans and vodka.

Avoid commercial thickeners: Traditional recipes use egg yolks (French-style) instead of modified corn starch to thicken the custard. If you want a richer texture, whisk 3 to 4 egg yolks into warm milk before adding your sugar and cream.

Prevent iciness: Corn syrup is usually added to lower the freezing point and keep ice cream soft. Since you are omitting it, a tablespoon of vodka or alcohol-based extract can act as a natural anti-freeze agent if your ice cream gets too hard in the freezer.