Apparently there is an easier way to make ice cream, and it's called "Philadelphia style" -- it's made with just milk, cream and flavorings; no eggs. The New York Times
It is fluffy and light, letting flavors like vanilla, lemon or just fresh cream come through more clearly. “The beauty of Philly-style ice cream is that it pairs well with so many desserts,” said Eric Berley, who runs the Franklin Fountain, a retro-style ice cream parlor in Philadelphia, with his brother, Ryan.
Mr. Berley said that because this style contains more air and water, it is actually colder and lighter than other ice creams — the better to set off the flavors and textures of warm pies, rich cakes and sweet fruit. It is less filling and dense, so it can be paired with another dessert without making the whole thing too heavy...
Why Philadelphia-style? When ice cream first became popular in the United States in the 19th century, all-dairy ice cream was the norm.
Custard-based ice creams were referred to as “French style” — as in French vanilla — and they became synonymous with elegance and luxury. Superrich ice creams made with cream (no milk), or with cream and eggs, acquired names like “Waldorf” and “Delmonico.”
But the earlier formula of milk and cream lived on in Philadelphia: in cartons of Breyers, founded there in 1866; in the cones at Bassetts in Reading Terminal Market, the oldest family run ice cream business in the country; and at the marble counters of the Franklin Fountain.
“Philadelphians have great respect for history,” Eric Berley said. “We wouldn’t change something as important as ice cream very lightly.”
Original source: The New York Times
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