Until now, all the ice creams I’ve featured here have been made in the French-style, meaning that it is made from a custard base that includes eggs. This method relies on egg yolks to give richness to the ice cream. However, today’s recipe is a Philadelphia- or American-style ice cream that is made without eggs. It is an adaptation from Jeni Britton Bauer’s recipe for The Milkiest Chocolate Ice Cream in the World featured in her book, Jeni’s Splendid Ice Creams at Home. Traditionally, Philadephia-style ice cream is made from an uncooked base, but Jeni’s technique requires boiling the liquids to remove as much of the water in the mixture as possible. This step, as well as adding cornstarch to absorb any remaining water, eliminates ice crystals and keeps the ice cream smooth. A big thanks to Jeni for figuring this out and for sharing it with all of us!