Help - need a recipie

I've tried to Google this, but I can't find it.

If anyone has a copy of Mark Bittman's How to Cook Everything, please give me the recipie for his Philadelphia style vanilla ice cream.  I just need the ingredients, not the directions.  And yes, I use the raw egg - it makes ALL the difference.  I'm going to turn it into cinnamon ice cream for Thanksgiving.

FWIW - I had this cookbook but it fell apart over the two years I owned it to the point where it was just a heap.  I got so PO'd I mailed the whole mess back to the publisher about two months ago and asked for a replacement (which they have never sent - they never even acknowledged receiving the heap).  I'll follow up with those dirtbags later - but in the meantime - help.

/non-political drivel

•  I suggest you write a troll diary

  You'll get all the recipes you need.

  by dtj on Sun Nov 19, 2006 at 02:07:26 PM PDT

  •  ah, the recipes

    are what I miss most after losing TU status.

    by Jesus was a Liberal on Sun Nov 19, 2006 at 02:12:53 PM PDT

  •  Bush is a god

    and all you liberals leave me cold

    -wally smith

    by sooner on Sun Nov 19, 2006 at 02:18:40 PM PDT

    •  I've always thought the way to get trolled

      was to write recipe diaries.

      by Crashing Vor on Sun Nov 19, 2006 at 06:08:50 PM PDT

  •  I'm surprised the diary police ...

    haven't shown up yet. But perhaps if they do, they'll post the recipe.

    It's particularly fun to see it spelled recipie. There are so many meta-references here it's positively dadaesque in its artistic brilliance!

    by Glinda on Sun Nov 19, 2006 at 02:21:58 PM PDT

•  sorry can't help

  after all the dog vomit today I can't even think about food ;-)

  Good Luck finding your ice cream recipie

  by crowgirl on Sun Nov 19, 2006 at 02:10:00 PM PDT

  •  sorry about sick Satchel

    googgly in the tummy?

    by Crisis Corps Volunteer on Sun Nov 19, 2006 at 02:14:55 PM PDT

•  I have that cookbook

  Let me find it and will post if I locate

  by dianeg5384 on Sun Nov 19, 2006 at 02:11:02 PM PDT

•  Sorry

  I have the book, but pages 657 through 688 are missing, and pages 689 though 720 are repeated.

  Weird.

  Googling though, I found this:

  Philadelphia Style Ice Cream

  This is an easy recipe that makes a rich, flavorful ice cream. It gets its name because of its popularity in early days in and around the Philadelphia , Pennsylvania area.  

  INGREDIENTS

  2 cups light 10% cream (Half & Half)
  1 quart whole (3.5 to 4.0%) milk

  3 cups sugar

  1 teaspoon Salt
  2 tablespoons vanilla extract

  METHOD

  Mix all ingredients using a hand mixer to blend thoroughly.

  Refrigerate until cold.

  Make ice cream following the instructions for your ice cream maker.

  Yield: About a gallon.

  http://www.inmamaskitchen.com/...

  by Crisis Corps Volunteer on Sun Nov 19, 2006 at 02:14:04 PM PDT

•  Here ya go:

  http://community.cookinglight.com/...

  Is the website where I found this.

  Basic Philadelphia Vanilla Ice Cream

  1 vanilla bean
  4 cups heavy cream
  3/4 cups sugar (superfine works best)
  pinch salt

  Split vanilla bean in half and scrape out seeds. Combine with all other ingredients until the sugar is disolved. Churn in an ice cream maker according to the manufacturers dirrections. Enjoy!

  by MTmofo on Sun Nov 19, 2006 at 02:18:26 PM PDT

•  Here you go...Philadelphia Vanilla Ice Cream

  P.S., Mine's falling apart too!

  Source: How to Cook Everything, Mark Bittman

  Philadelphia Vanilla Ice Cream

  Time:  About 10 minutes, plus time to chill and churn.

  "Since this doesn't require making a custard, it's even easier and provides a great base for flavored ice creams.  It may require some hunting around; top-quality cream that has not been ultra-pasteurized is essential if you want this to be really great!"

  "Philadelphia ice cream is traditionally made with no eggs at all, but the addition of just one smoothes it significantly.  Note that it is raw, however, and see The Basics of Eggs, page 731."

  1 vanilla bean or 2 teaspoons vanilla extract

  4 cups heavy cream or heavy cream mixed with light cream (or half and half), preferably not ultra-pasteurized

  3/4 cup sugar, preferably superfine

  1 egg (optional)

  Pinch salt

  1.

  by dianeg5384 on Sun Nov 19, 2006 at 02:22:21 PM PDT

  •  Sorry, somehow I posted this before I finished

    Source: How to Cook Everything, Mark Bittman

    Philadelphia Vanilla Ice Cream

    Time:  About 10 minutes, plus time to chill and churn.

    "Since this doesn't require making a custard, it's even easier and provides a great base for flavored ice creams.  It may require some hunting around; top-quality cream that has not been ultra-pasteurized is essential if you want this to be really great!"

    "Philadelphia ice cream is traditionally made with no eggs at all, but the addition of just one smoothes it significantly.  Note that it is raw, however, and see The Basics of Eggs, page 731."

    1 vanilla bean or 2 teaspoons vanilla extract

    4 cups heavy cream or heavy cream mixed with light cream (or half and half), preferably not ultra-pasteurized

    3/4 cup sugar, preferably superfine

    1 egg (optional)

    Pinch salt

    1. If you're using vanilla bean, split in half and scrape out the seeds(reserve the bean itself for vanilla sugar)

    2. Conbine all ingredients and stir until the sugar is dissolved.  Churn in an ice-cream maker according to the manufacture's directions.  Serve immediately or freeze. use within 2 days, warming in fridge for about 30 minutes before serving.

    hopefully i'm not committing a crime by posting this...I gave credit!

    by dianeg5384 on Sun Nov 19, 2006 at 02:28:55 PM PDT

    •  before I kill everyone with raw egg

      because this recipe sounds muy delicioso, do you mind taking a brief read of page 731...?

      Note that it is raw, however, and see The Basics of Eggs, page 731."

      Do you have a wave a pastry brush over it or something before you use a raw egg in a recipe?

      (I'm not a very knowledgeable cook if you call what I do cooking...)

      by ksh01 on Sun Nov 19, 2006 at 03:12:59 PM PDT

      •  Better than spells or incantations...

        From Melinda Lee's site

        PASTEURIZING EGGS AT HOME

        It is possible to pasteurize eggs at home - and easily, too! Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time - designed to kill specific bacteria. It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water - say, 142 degrees to be safe - for 3 1/2 minutes, the bacteria will be killed. It takes 5 minutes for extra large or jumbo eggs.

        Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temoerature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container.

        Eggs begin to cook at about 160 degrees, and will be "scrambled eggs" at 180 - but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes.

        Our listener, Andie, pasteurizes her eggs as soon as she brings them home from the market - a good way to avoid having to mark them, or creating confusion about which have been pasteurized and which have not.

        My six-year-old is goofy for Caesar salad, so I use this technique for the eggs in the dressing.

        by mxwing on Sun Nov 19, 2006 at 03:25:05 PM PDT

        •  Davidson's eggs

          are pasteurized in the shell and are therefore safe for dishes calling for uncooked eggs.

          However, don't try to cook and eat them as you would regular eggs.  They taste... off.  Unpleasant.

          by kate petersen on Sun Nov 19, 2006 at 04:24:43 PM PDT

        •  WOW Thanks nt

          by trillian on Mon Nov 20, 2006 at 06:14:09 AM PDT

      •  Lol, you wanna know what's on page 731???hmmmm??

        Rather than retype the whole thing, it basically discusses the dangers of salmonella from unrefridgerated or cracked eggs indicating that otherwise the risk is pretty low.

        by dianeg5384 on Sun Nov 19, 2006 at 04:37:49 PM PDT

        •  you may have saved a life

          heh...thanks. No cracked raw eggs.

          by ksh01 on Sun Nov 19, 2006 at 04:41:21 PM PDT

      •  What I do

        is I wash the egg thoroughly with soap and water before I crack it open and I make sure to pick an egg that is perfect - no hairline cracks, etc.

        Though salmonella can form inside a perfect egg and can get in through the egg pores, I suspect most often it is the shell that is contaminated that gets into the egg when the shell is broken.

        I've never had a problem (and frankly I don't know anyone who has ever gotten salmonella) but I wouldn't use it for infants or elderly or the immune compromised just to be safe.

        But the egg makes it super smooth.  

        by trillian on Mon Nov 20, 2006 at 06:13:37 AM PDT

    •  Thank you thank you thank you

      You are a life saver.

      It is a great cookbook except for the crappy quality of the binding.

      by trillian on Mon Nov 20, 2006 at 06:16:41 AM PDT

•  Found this -- vanilla is the base recipe - should

  http://www.kitchenchick.com/...

  Mark Bittman: How to Cook Everything (with CD-Rom) · Mark Bittman: How to Cook Everything (with ... i have bookmarked your ice cream recipe since it posted! ...
  www.kitchenchick.com/2006/06/peanut_butter_i.html - 53k - Cached - Similar pages

  Peanut Butter Ice Cream

  1 cup peanut butter (after experimenting with several, including really high-quality gourmet ones, Jif Extra Crunchy gives the best results)

  3/4 cup granulated sugar

  1 cup whole milk

  1 - 1/3 cups heavy cream

  2 tsp vanilla extract (we use a generous teaspoon of Penzey's double-strength version, and by "generous" I mean that Joe kind of sloshes it in, so don't worry if you get a bit extra)

  Combine the peanut butter and sugar until smooth. Add the milk. Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla (don't stir too much, just a few strokes until it's well mixed).

  Place in your ice cream maker and let it run until it's as thick as it's going to get, then scrape it into a container. If you let it sit in a freezer overnight, it'll harden up and have the standard ice cream consistency you've come to know and love.

  by sara seattle on Sun Nov 19, 2006 at 02:22:25 PM PDT

•  Trillian...if you can't find the recipe

  ask Zephod, I am sure he can come up with a recipe.

  Of course, he only knows one recipe:

  Just drink very carefully

  Pan Galactic Gargle Blaster

  One bottle - Ol' Janx Spirit
  One measure - Santraginus V sea water
  Three cubes - Arcturan Mega-gin (iced)
  Four liters - Fallian marsh gas
  One measure - Qalactin Hypermint extract
  One Algolian Suntiger tooth
  A dash - Zamphuor
  One Olive

  Take the juice from one bottle of that Ol' Janx Spirit.
  Pour into it one measure of water from the seas of Santraginus V.
  Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzene is lost).
  Allow four litres of Fallian marsh gas to bubble through it.
  Over the back of a silver spoon float a measure of Qalactin Hypermint extract.
  Drop in the tooth of an Algolian Suntiger.
  Sprinkle Zamphuor.
  Add an olive.

  by Crisis Corps Volunteer on Sun Nov 19, 2006 at 02:25:47 PM PDT

  •  btw a picture of Zephod

    

    (okay, so he's a meerkat.)

    by Crisis Corps Volunteer on Sun Nov 19, 2006 at 02:30:57 PM PDT

    •  Ohhhhhhhh!

      I just love that show.

      by Miss Blue on Sun Nov 19, 2006 at 02:41:03 PM PDT

  •  A dash of Zamfir

    served from a Pan champagne flute no doubt.

    by ActivistGuy on Sun Nov 19, 2006 at 02:34:43 PM PDT

•  Philadelphia style ice cream

  does not contain eggs of any kind.  That's New York style ice cream.

  Philly style is milk, eggs, sugar and flavoring, period.  Purists insist that this is the only real ice cream, and that the New York style with eggs is really frozen custard.

  by Mehitabel9 on Sun Nov 19, 2006 at 04:23:45 PM PDT

  •  I'm having trouble here

    "Philadelphia style does not conatain eggs."

    followed by

    "Philly style is milk, eggs, sugar and flavoring"

    What am I missing?

    by kate petersen on Sun Nov 19, 2006 at 04:26:22 PM PDT

    •  needs more gargle blaster

      to cut the eggs.

      by baba durag on Sun Nov 19, 2006 at 04:59:46 PM PDT

    •  Me having a brain fart.

      It should have said: Philly style is milk, cream, sugar and flavorings.

      The management regrets the error.

      by Mehitabel9 on Sun Nov 19, 2006 at 07:23:36 PM PDT