“Philadelphia Style” Ice Cream is a simpler form of ice cream that skips the “custard” part of making ice cream which makes the process of making ice cream far more complicated, demanding, and intimidating.
Using just milk and sugar, you can make incredibly delicious ice cream that beats commercial brands tenfold.
Base Recipe
Sugar Blends
It turns out that sugar plays a big part in the texture of the ice cream when finally frozen.
Sugar alone, alongside the fat in the milk, prevents ice crystals from forming too big, and too crystaline.
Golden Syrup, a liquid sweetener, makes the ice cream more viscous/syrupy and keeps its liquid state even while frozen.
Dextrose, a complex sugar used in brewing and body building. The stuff that makes your powdered donuts feel cold. Make the ice that forms incredibly brittle and unable to lock together.
Here are some mixes I use to create a range of ice cream experiences. Tune to your preference!
Complex Sugar Recipe
- 214g White Sugar
- 25g Dextrose
- 12g Golden Syrup
White Sugar Recipe
- 230g White Sugar
- 12g Golden Syrup
Brown Sugar Recipe
- 180g White Sugar
- 50g Brown Sugar
- 12g Golden Syrup
Flavour Variants
With the outlined Base Recipe you can now make any flavour icecream you want!
As long as you keep the general ratio of sugar to liquids, and make sure not to overshoot the general volume of ingredients (~5 cups total), you can make any permutations you want!
Chocolate Ice Cream
Based on this recipe.
- ¼ cup unsweetened cocoa powder
- 6 ounces semisweet chocolate chopped (or chocolate chips)
- Cut back on ~100g white sugar.
Dissolve Cocoa Powder, and sugar, into whipping cream. Simmer for 30~ seconds until fully integrated.
Take off heat, melt in chocolate, stir until smooth.
Put back on stove, add the rest of the milk, heat through and stir until blended.
Strawberry Ice Cream
- Replace 1c of half n half with 1 cup of frozen strawberries
- Thaw and blend strawberries into the other cup of half an half until a slurry.
- Vanilla is optional.
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