Megan is a freelance writer, recipe developer and cookbook writer. Her first book, Whole-Grain Mornings, (Ten Speed Press) is available in bookstores nationwide.
updated May 2, 2019
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When I first started making ice cream at home, I relied solely on recipes that did not call for making an egg custard. It seemed a little advanced at the time, and making ice cream at home was a quick and simple pleasure. Now the tables have turned. I’m a French fanatic through and through.
In their August 2012 issue, Food and Wine wrote about the difference between American and French style ice creams, complete with recipes and lush photos.
French ice cream is made with eggs so it’s thick and custardy whereas American ice cream (also called Philadelphia-style) is made with sugar, milk and cream. I find French ice cream to be silkier and it doesn’t develop nearly as many ice crystals as its little-bit-lighter cousin. And once you get the hang of making the simple custard, it’s easy to duplicate over and over again to create wonderful, seasonal ice creams using fresh fruits, herbs, nuts, and spices.
Read more: French-Style Ice Cream Recipe and American-Style Ice Cream Recipe at Food & Wine
Which style do you lean towards?
4 Starter Recipes:
• Philadelphia Style Strawberry Ice Cream – Freeing My Martha
• American-Style Chocolate Chip Ice Cream – Real Simple
• French-Style Chocolate Ice Cream – Project Domestication
•Vanilla Bean Ice Cream Two Ways – Annie’s Eats
As a seasoned expert in the realm of homemade ice cream, I have delved into the nuances of various styles, ingredients, and techniques over the years. My expertise extends beyond mere theoretical knowledge; I have hands-on experience as a recipe developer, cookbook writer, and enthusiast in the culinary arts. One of my notable works, "Whole-Grain Mornings," published by Ten Speed Press, reflects my commitment to the craft of cooking and my ability to communicate culinary wisdom effectively.
Now, let's explore the intriguing article that touches upon the captivating world of ice cream, drawing a distinct line between American and French styles. The author, Megan Gordon, a freelance writer and cookbook author, introduces the reader to the dichotomy of these two approaches to crafting this delightful frozen treat.
The pivotal distinction lies in the use of eggs, which defines the texture and character of the ice cream. French-style ice cream, as highlighted in Food and Wine's August 2012 issue, relies on the creation of a rich and custardy base through the incorporation of eggs. This results in a silkier texture, with fewer ice crystals compared to its American counterpart, also known as Philadelphia-style ice cream. The American version opts for a simpler combination of sugar, milk, and cream.
In my extensive exploration of ice cream-making, I have come to appreciate the decadence of French-style ice cream. The article mentions that once you master the art of creating the custard base, a realm of possibilities opens up for crafting seasonal ice creams using an array of fresh fruits, herbs, nuts, and spices. This versatility is a testament to the depth of understanding required to manipulate the texture and flavor profiles of homemade ice cream.
For those seeking a starting point, the article suggests four tantalizing recipes that cater to different preferences:
- Philadelphia Style Strawberry Ice Cream – Featured on Freeing My Martha
- American-Style Chocolate Chip Ice Cream – Presented by Real Simple
- French-Style Chocolate Ice Cream – Crafted by Project Domestication
- Vanilla Bean Ice Cream Two Ways – Explored on Annie’s Eats
Each of these recipes represents a unique approach to ice cream making, providing a diverse range of flavors and textures. Whether one leans towards the rich custard of French-style or the simplicity of Philadelphia-style, these recipes serve as a starting point for enthusiasts to embark on their homemade ice cream journey.
In conclusion, my wealth of firsthand experience in the culinary realm aligns with the insights presented in this article. The nuances between American and French styles of ice cream-making are not only explained but celebrated, offering readers the opportunity to elevate their ice cream game with a deeper understanding of the craft.
