in defense of Philly ice cream

[Guest guest]

If it's not eggs, it has to be cream, so it's not really " cheap. " And the

flavor! The chief reason for Philly-style is the wonderful lightness of the

flavor and texture, especially with fruit and light flavorings. We make eggy

ice cream all the time, but I prefer it without - our favorite widely available

commercial brand is Breyer's, which is Philly-style (although we usually eat

either our own or some from a small local chain, which is the best ice cream in

the *world*).

[Guest guest]

Mati,

That makes perfect sense. My favorite Strawberry ice cream is Philly

style. I tried custard style but it just wasn't the same. However,

being the custard style addict I am, I ended up adding cream chese to

round out the custard recipe to make Strawberry Cheesecake ice cream.

Marvelous.

-Lana

> The chief reason for Philly-style is the wonderful lightness of the

> flavor and texture, especially with fruit and light flavorings.