
Huge fan of Alton Brown’s good eats. I followed his vanilla recipe, but left out the preserves. I hear is called Philadelphia style since it contains no eggs. It actually turned out tasting like ice milk you can pick up from DQ, which I love. It is not as thick or rich as Ben and Jerry’s for sure.
I rushed it a bit, only 4 hours of chill time before I churned it. Heck I bought the ice cream maker over a week ago and only got one sorbet out of it. I wanted the cool goodness. It did not firm up too much when I made it. A real runny soft serve, but it froze up really good. The vanilla was not as intense as I would of liked it, but still nummy as hell.
















