https://wiki.daveking.com/index.php?title=Vanilla_Ice_Cream_(Philadelphia_Style)&feed=atom&action=history
Vanilla Ice Cream (Philadelphia Style) - Revision history
2024-03-28T09:34:47Z
Revision history for this page on the wiki
MediaWiki 1.34.0
https://wiki.daveking.com/index.php?title=Vanilla_Ice_Cream_(Philadelphia_Style)&diff=4010&oldid=prev
Dlk: /* Source */
2019-12-31T13:25:10Z
<p><span dir="auto"><span class="autocomment">Source</span></span></p>
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 13:25, 31 December 2019</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l38" >Line 38:</td>
<td colspan="2" class="diff-lineno">Line 38:</td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>__NOTOC__</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>__NOTOC__</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Food]]</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Recipes]]</ins></div></td></tr>
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Dlk
https://wiki.daveking.com/index.php?title=Vanilla_Ice_Cream_(Philadelphia_Style)&diff=3900&oldid=prev
Dlk at 13:31, 13 October 2019
2019-10-13T13:31:48Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 13:31, 13 October 2019</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l21" >Line 21:</td>
<td colspan="2" class="diff-lineno">Line 21:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Combine the half-and-half and heavy cream in a medium saucepan and place over medium heat. Attach a candy or deep-fry thermometer and bring the mixture to 175 degrees F, stirring occasionally.*** Remove from heat.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Combine the half-and-half and heavy cream in a medium saucepan and place over medium heat. Attach a candy or deep-fry thermometer and bring the mixture to 175 degrees F, stirring occasionally.*** Remove from heat.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># Add the sugar, <del class="diffchange diffchange-inline">vanilla bean and </del>salt, and <del class="diffchange diffchange-inline">keep stirring </del>until the sugar is completely dissolved, then cover and steep 20 minutes.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># Add the sugar, salt, and <ins class="diffchange diffchange-inline">vanilla bean if using that option. Stir </ins>until the sugar is completely dissolved, then cover and steep 20 minutes<ins class="diffchange diffchange-inline">. Add the vanilla extract now, if using that option</ins>.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># Fish out the vanilla pod and transfer the mixture to an airtight container and refrigerate for at least 6 hours or up to overnight.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># Fish out the vanilla pod<ins class="diffchange diffchange-inline">, if using that option, </ins>and transfer the mixture to an airtight container and refrigerate for at least 6 hours or up to overnight.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Assemble your ice cream churn according to the manufacturer's instructions. If you're using an electric machine, turn it on, then pour in the ice cream mixture. (This will prevent seizing.)</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Assemble your ice cream churn according to the manufacturer's instructions. If you're using an electric machine, turn it on, then pour in the ice cream mixture. (This will prevent seizing.)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Churn the ice cream until it reaches soft-serve consistency and almost doubles in volume.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Churn the ice cream until it reaches soft-serve consistency and almost doubles in volume.</div></td></tr>
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Dlk
https://wiki.daveking.com/index.php?title=Vanilla_Ice_Cream_(Philadelphia_Style)&diff=3899&oldid=prev
Dlk at 13:29, 13 October 2019
2019-10-13T13:29:00Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 13:29, 13 October 2019</td>
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<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>|vanilla bean, split and scraped</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>|vanilla bean, split and scraped <ins class="diffchange diffchange-inline">or 2 tsp vanilla extract</ins></div></td></tr>
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Dlk
https://wiki.daveking.com/index.php?title=Vanilla_Ice_Cream_(Philadelphia_Style)&diff=3869&oldid=prev
Dlk at 01:57, 15 July 2019
2019-07-15T01:57:54Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 01:57, 15 July 2019</td>
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<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>|grams sugar **</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>|grams <ins class="diffchange diffchange-inline">(1 cup) </ins>sugar **</div></td></tr>
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Dlk
https://wiki.daveking.com/index.php?title=Vanilla_Ice_Cream_(Philadelphia_Style)&diff=3867&oldid=prev
Dlk at 01:48, 15 July 2019
2019-07-15T01:48:34Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 01:48, 15 July 2019</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l8" >Line 8:</td>
<td colspan="2" class="diff-lineno">Line 8:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|cup heavy cream*</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|cup heavy cream*</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>|align=right|<del class="diffchange diffchange-inline">5 &frac12;</del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>|align=right|<ins class="diffchange diffchange-inline">212</ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>|<del class="diffchange diffchange-inline">ounces </del>sugar **</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>|<ins class="diffchange diffchange-inline">grams </ins>sugar **</div></td></tr>
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<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">|align=right|2</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">|ounces peach preserves or jam (not jelly)</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
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<td colspan="2" class="diff-lineno">Line 21:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Combine the half-and-half and heavy cream in a medium saucepan and place over medium heat. Attach a candy or deep-fry thermometer and bring the mixture to 175 degrees F, stirring occasionally.*** Remove from heat.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Combine the half-and-half and heavy cream in a medium saucepan and place over medium heat. Attach a candy or deep-fry thermometer and bring the mixture to 175 degrees F, stirring occasionally.*** Remove from heat.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># Add the sugar<del class="diffchange diffchange-inline">, preserves</del>, vanilla bean and salt, and keep stirring until the sugar is completely dissolved, then cover and steep 20 minutes.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># Add the sugar, vanilla bean and salt, and keep stirring until the sugar is completely dissolved, then cover and steep 20 minutes.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Fish out the vanilla pod and transfer the mixture to an airtight container and refrigerate for at least 6 hours or up to overnight.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Fish out the vanilla pod and transfer the mixture to an airtight container and refrigerate for at least 6 hours or up to overnight.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Assemble your ice cream churn according to the manufacturer's instructions. If you're using an electric machine, turn it on, then pour in the ice cream mixture. (This will prevent seizing.)</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Assemble your ice cream churn according to the manufacturer's instructions. If you're using an electric machine, turn it on, then pour in the ice cream mixture. (This will prevent seizing.)</div></td></tr>
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<td colspan="2" class="diff-lineno">Line 30:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />* Heavy cream is often labelled "heavy whipping cream" or "whipping cream" and has a fat content of 36 to 40 per cent.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />* Heavy cream is often labelled "heavy whipping cream" or "whipping cream" and has a fat content of 36 to 40 per cent.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><br />** Base recipe calls for 1 cup (~7 oz) of sugar <del class="diffchange diffchange-inline">and no preserves</del>. Fruit preserves can be substituted for sugar, tablespoon for tablespoon, to make various flavours of ice cream. Three tablespoons are the default for this substitution. </div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><br />** Base recipe calls for 1 cup (~7 oz <ins class="diffchange diffchange-inline">or 212 grams</ins>) of sugar. Fruit preserves can be substituted for sugar, tablespoon for tablespoon, to make various flavours of ice cream. Three tablespoons are the default for this substitution. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />*** Why the heat? Well, for one thing, we need to dissolve the sugar, but just as important, we need to shut down certain chemical structures in the dairy that could be an impediment to the smoothness we so desire.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />*** Why the heat? Well, for one thing, we need to dissolve the sugar, but just as important, we need to shut down certain chemical structures in the dairy that could be an impediment to the smoothness we so desire.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>
Dlk
https://wiki.daveking.com/index.php?title=Vanilla_Ice_Cream_(Philadelphia_Style)&diff=3865&oldid=prev
Dlk at 00:21, 10 July 2019
2019-07-10T00:21:42Z
<p></p>
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 00:21, 10 July 2019</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />* Heavy cream is often labelled "heavy whipping cream" or "whipping cream" and has a fat content of 36 to 40 per cent.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />* Heavy cream is often labelled "heavy whipping cream" or "whipping cream" and has a fat content of 36 to 40 per cent.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><br />** Base recipe calls for 1 cup (<del class="diffchange diffchange-inline">7oz</del>) of sugar and no preserves. Fruit preserves can be substituted for sugar, tablespoon for tablespoon, to make various flavours of ice cream. Three tablespoons are the default for this substitution. </div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><br />** Base recipe calls for 1 cup (<ins class="diffchange diffchange-inline">~7 oz</ins>) of sugar and no preserves. Fruit preserves can be substituted for sugar, tablespoon for tablespoon, to make various flavours of ice cream. Three tablespoons are the default for this substitution. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />*** Why the heat? Well, for one thing, we need to dissolve the sugar, but just as important, we need to shut down certain chemical structures in the dairy that could be an impediment to the smoothness we so desire.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />*** Why the heat? Well, for one thing, we need to dissolve the sugar, but just as important, we need to shut down certain chemical structures in the dairy that could be an impediment to the smoothness we so desire.</div></td></tr>
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Dlk
https://wiki.daveking.com/index.php?title=Vanilla_Ice_Cream_(Philadelphia_Style)&diff=3862&oldid=prev
Dlk: Created page with "==Ingredients== {| |align=right|2 |cups half-and-half |- |align=right|1 |cup heavy cream* |- |align=right|5 ½ |ounces sugar |- |align=right|2 |ounces peach preserves o..."
2019-07-10T00:17:01Z
<p>Created page with "==Ingredients== {| |align=right|2 |cups half-and-half |- |align=right|1 |cup heavy cream* |- |align=right|5 ½ |ounces sugar |- |align=right|2 |ounces peach preserves o..."</p>
<p><b>New page</b></p><div>==Ingredients==<br />
<br />
{|<br />
|align=right|2<br />
|cups half-and-half<br />
|-<br />
|align=right|1<br />
|cup heavy cream*<br />
|-<br />
|align=right|5 &frac12;<br />
|ounces sugar<br />
|-<br />
|align=right|2<br />
|ounces peach preserves or jam (not jelly) **<br />
|-<br />
|align=right|1<br />
|vanilla bean, split and scraped<br />
|-<br />
|align=right|1<br />
|pinch kosher salt<br />
|}<br />
<br />
==Directions==<br />
<br />
# Combine the half-and-half and heavy cream in a medium saucepan and place over medium heat. Attach a candy or deep-fry thermometer and bring the mixture to 175 degrees F, stirring occasionally.*** Remove from heat.<br />
# Add the sugar, preserves, vanilla bean and salt, and keep stirring until the sugar is completely dissolved, then cover and steep 20 minutes.<br />
# Fish out the vanilla pod and transfer the mixture to an airtight container and refrigerate for at least 6 hours or up to overnight.<br />
# Assemble your ice cream churn according to the manufacturer's instructions. If you're using an electric machine, turn it on, then pour in the ice cream mixture. (This will prevent seizing.)<br />
# Churn the ice cream until it reaches soft-serve consistency and almost doubles in volume.<br />
# Move to an airtight container and harden in the freezer for at least 2 hours before serving.<br />
<br />
==Notes==<br />
<br />
<br />* Heavy cream is often labelled "heavy whipping cream" or "whipping cream" and has a fat content of 36 to 40 per cent.<br />
<br />** Base recipe calls for 1 cup (7oz) of sugar and no preserves. Fruit preserves can be substituted for sugar, tablespoon for tablespoon, to make various flavours of ice cream. Three tablespoons are the default for this substitution. <br />
<br />*** Why the heat? Well, for one thing, we need to dissolve the sugar, but just as important, we need to shut down certain chemical structures in the dairy that could be an impediment to the smoothness we so desire.<br />
<br />
==Source==<br />
<br />
Good Eats, season 1, episode 6<br />
<br />
__NOTOC__</div>
Dlk