Step 1

Freeze the ice cream bowl the night before. Most ice cream machines have a bowl that you need to freeze beforehand. If you forgot or didn't get to freeze the bowl, make the ice cream base first. Put the base into the fridge and the ice cream maker bowl into the freezer. Churn the ice cream the next day.Philadelphia-style ice cream is egg-free. It has a light and delicate texture and flavor. It is also quicker to make, compared to French-style ice cream.

Step 2

Set up an ice bath. Even though you won't be cooking the ice cream base, you still want it to be as cold as possible. Fill your sink with enough cold water and ice so that it comes up ½ to ⅔ of the way up the side of your mixing bowl. The ice bath should be more ice than water.

Step 3

Stir together the heavy cream and the milk. Pour both into a large bowl or saucepan, and stir them together. Make sure that you have enough room for the sugar as well.

Step 4

Add the sugar and whisk it until it dissolves. This will take about 3 to 4 minutes. Taste the mixture and make sure that it doesn't feel grainy. If you are using a glass bowl, look at the bottom and make sure that there are no grains of sugar.

Step 5

Stir in the vanilla extract. At this point, you can also add in other flavoring extracts or oils.

Step 6

Chill the mixture in the ice bath. Set the bowl down into the sink. Make sure that the ice comes up ½ to ⅔ of the way up the sides of the bowl. Leave the bowl in the ice bath for 30 to 45 minutes.

Step 7

Cover and refrigerate the mixture for 3 to 24 hours. Take the bowl out of the ice bath. Place a sheet of plastic wrap right onto the surface of the mixture. Put it in the fridge, and leave it there for 3 to 24 hours.