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THE TAKE-IT-EASY ICE CREAM

Bergamot Ice Cream
• with more heavy cream •

(aka Philadelphia-style)

With fresh bergamots, milk, heavy cream, and sugar.

Philadelphia-style ice cream is our Take-It-Easy ice cream; it is what we make when we are short of time yet want to make something that everyone will love. Easy and superb, it is a delightful reminder of how great it is to make your own ice cream at home.

In this Bergamot Ice Cream, we intensify the bergamot flavours by massaging the peels with the sugar and adding the flavoured sugar to the milk. We love this method because it brings out all the aromas of this fragrant citrus.

3 more ways to make this bergamot ice cream:

with corn starch

THE ITALIAN WAY. This is your hot weather ice cream: easy to make and resistant to melting. It is also the lightest in heavy cream. With bergamots, milk, cream, sugar, and corn starch.

with egg yolks
(custard)

THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. Our winter favourite for its cosy mouthfeel. With bergamots, milk, cream, sugar, and egg yolks.

with xanthan gum

LIKE A PRO. The closest you can get to an eggless store-bought ice cream with just one extra ingredient: xanthan gum. With bergamots, milk, cream, sugar,and xanthan gum.

with corn starch

THE ITALIAN WAY. This is your hot weather ice cream: eggless, easy to make and resistant to melting. It is also the lightest in heavy cream. With bergamots, milk, cream, sugar, and corn starch.

with egg yolks
(custard)

THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. Our winter favourite for its cosy mouthfeel. With bergamots, milk, cream, sugar, and egg yolks.

with xanthan gum

LIKE A PRO. The closest you can get to an eggless store-bought ice cream with just one extra ingredient: xanthan gum. With bergamots, milk, cream, sugar, and xanthan gum.

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The ingredients

Do not reduce or replace anything; everything is there for a reason.

• Sugar: only use regular sugar (white granulated sugar).

Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.

• Milk: use whole milk, with around 3,5% fat. Do not substitute with skimmed milk (lower fat) or non-dairy milk. You need the fat, milk proteins and lactose that whole milk contains for this ice cream recipe. 

• Heavy cream: For this recipe, you can use heavy cream with 35% and up to 36% fat content. It is also OK to use heavy cream suitable for whipping or ultra-pasteurised cream, if it has the right fat content (35-36% fat). Do not use low-fat or non-dairy cream, the ice cream will be icy.

• Bergamots, fresh: the taste of the ice cream will be as good as the bergamots you use. You can judge a bergamot by scratching a small piece of the lemon and smelling it. If it feels good, it is perfect for this ice cream.

Whenever possible, use local, seasonal, unwaxed bergamots. Imported bergamots may be coated with wax, which makes them look shiny. Remove this wax before using their peel: rinse the bergamot under warm water while rubbing their surface with your hands.

Overview

This is a quick overview of the recipe. If you are new to ice cream making, do read the recipe before proceeding. 

Using a vegetable peeler, remove the peel from the bergamots and place in a large heatrpoof bowl.

Add the sugar and massage the peels with the sugar with your hands for 1-2 minutes.

Leave at room temperature for at least 3 hours, stirring occasionally. 

Pour the hot milk over the bergamot peels and stir to dissolve the sugar. 

Strain the milk over the saucepan

Pour the milk back into the bowl; add the cream and stir.

Chill the ice cream mixture overnight or until completely cold.

(a faster chilling method is also included in the recipe).

Churn in your ice cream maker until fluffed up and creamy.

Put it in the freezer for a few hours to set.

As soon as it sets, you can either serve it from the ice cream maker bowl or transfer to a container and store it in the freezer.

Watch us making it
The recipe

Bergamot Ice Cream | Philadelphia - style

  • Special equipment: ice cream maker
  • Yields: 1.4 litre/quart ice cream
  • Makes: 1.2 ltr (quarts) ice cream mixture (before churning), ideal for 1.5 ltr (quart) ice cream makers.
Ingredients:
  • 1 cup = 237 ml , 1 tablespoon = 15 ml
Notes:
If you find the heavy cream in this Philadelphia-style ice cream recipe is too much, do not try to reduce it. Instead, make this ice cream thickened with corn starch, which has the least amount of heavy cream a homemade ice cream can have.
 
In this Philadelphia-style ice cream, on the other hand, we do not thicken the ice cream mixture. So we need that much heavy cream to compensate for the lack of body in the ice cream mixture.

When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.

If you do not have a kitchen scale, follow these guidelines:

• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml

• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.

• milk and cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.

Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions, while any deviations you may notice do not affect the outcome.

This recipe makes a 1.2 litre/quart ice cream mixture, and its lemons syrup (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).

If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only):

for the ice cream mixture: milk 34.3% / heavy cream 48.4% / sugar 17.3 % in desired total weight of ice cream mixture

and bergamots: about 1-1½ bergamot for every 350 g of ice cream mixture

For example, if you want to make 1000 g (approx. 1 litre) of ice cream mixture, you need:

• 1000 g x 34.3% = 343 g milk

• 1000 g x 48.4% = 484 g heavy cream

• 1000 g x 17.3% = 173 g sugar

• 3-4 bergamots for their peel

You can combine double cream with whole milk to make heavy cream for this recipe.

To make 585 g (20.6 oz) heavy cream, stir together:

  • 410 g double cream (14.4 oz) (with approx. 50% fat)
  • 175 g whole milk (6.2 oz) (with approx. 3.5% fat) -note that this milk is extra to the 415 g; 14.6 oz asked in the recipe-

The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe just as if you had the 585 g (20.6 oz) heavy cream needed.

This bergamot ice cream is perfect as it is. However, if you want to boost its flavour you can add the peel of half a lemon along with the bergamot peels, in step 1. 

A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.

If you do not have one, we strongly encourage you to buy one, preferably a flexible one. 

Instructions
Plan ahead:

The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator. Alternatively, if you have plenty of ice cubes, you can have the ice cream mixture cold and ready for churning in less than one hour; to find out how, read “A faster way to chill the ice cream mixture” under step 3.

If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.

Step 1: Make the bergamot sugar

Remove the peel from the bergamots in wide strips using a vegetable peeler. Place them into a large heatproof bowl.

Add the sugar (210 g; 7.4 oz) and massage thoroughly with clean, dry hands for 1-2 minutes, rubbing the sugar against the peel. When you finish massaging, scrape your palms against the rim of the bowl to remove any excess sugar stuck on your hands and push it down to the peels with a rubber spatula.

Leave to sit at room temperature for at least 3 hours and up to 24. Keep a rubber spatula in the bowl during the whole process and occasionally stir

Step 2: Dissolve the sugar

Warm the milk: in a medium saucepan, pour the milk (415 g; 14.6 oz) and warm over medium heat, often stirring, until it is very hot and steamy (this is at 75° C / 167° F if you have a thermometer). Do not let it boil.

Pour the hot milk over the bergamot peels and set the timer to stir with the spatula for one minute; this is important for the sugar to fully dissolve.

Strain the milk: place a fine-mesh sieve over the saucepan and pour everything, milk and peels, over it. Stir with the rubber spatula, gently pressing the bergamot peels left on the sieve to release their oils.

Discard the peels, or read below how to turn them into bergamot powder.

Add the heavy cream: pour the bergamot milk back into the large bowl and add the heavy cream (585 g; 20.6 oz). Stir to combine.

If you have a spice grinder, you can use the leftover bergamot peels to make a bergamot powder. To do so:

  1. Leave the bergamot peels in the sieve and wash them under running water.
  2. Pat them dry with a kitchen towel.
  3. Place them on a baking tray and spread them onto a layer.
  4. Set the oven to a low temperature, 50° C – 90° C (122° F – 194° F), preferably with the fan on. 
  5. Place the baking tray in the middle rack of the oven and leave the bergamot peels until they feel dry to the touch. Stir once or twice during the process. This can take several hours. Check occasionally and lower the oven’s temperature if they appear to get brown on the edges.
  6. Let the bergamot peels cool completely.
  7. Ground the vegetable peels to a fine powder using a spice grinder.
  8. Store in an airtight container in the fridge for up to one week. 

Sprinkle the bergamot powder over anything you like. We use it to flavour our porridge, yogurt etc.

Step 3: Chill the ice cream mixture

Before churning, the ice cream mixture must be chilled to fridge-cold temperature. There are two ways to do this:

Option 1: Overnight Chill in the Fridge (Low Effort)
Transfer the blended mixture into a clean container, cover, and refrigerate overnight.
No ice bath needed.
This is the easiest option and gives the flavors more time to develop.

Option 2: Ice Bath Chill (Ready in About 40 Minutes)
To have it ready for churning fast, cool the mixture to fridge-cold using an extra-cold ice bath. This is The Ice² Bath — you can watch everything you need to know about it here (highly recommended).

Here’s how:

• Fill a large bowl or basin halfway with plenty of ice cubes and cold water.

• Nest the bowl with your ice cream mixture inside the ice bath.

• Stir the mixture occasionally to help it chill evenly.

• As the ice melts, add more ice cubes to keep the bath as cold as possible.

• Check the temperature of the ice cream mixture with your finger (it should feel ice-cold) or use a thermometer.
It’s ready when the the temperature  drops below 12°C (54°F).

If the ice bath isn’t cold enough, the mixture won’t chill properly, so be generous with the ice and stir often.

Step 4: Churn the ice cream

Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your finger into it.

Prepare the ice cream maker according to the manufacturer’s instructions. 

Blend before churning: briefly blitz the ice cream mixture with an immersion blender, stopping once to scrape down the sides and bottom with a rubber spatula. This improves consistency and ensures a smooth, even texture.

Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.

This ice cream mixture expands and becomes airy as it churns. You’ll know it’s ready when it looks smooth, creamy, and slightly wavy—similar to soft-serve ice cream. Churning time varies depending on your machine and can take anywhere from 30 to 70 minutes.

To check the texture, lift a spoonful. It should be thick enough to stay on the spoon, but still soft. If it looks too thin or starts melting immediately, it needs more time.

If you’re unsure, let it churn for 10 more minutes. Keep in mind that it won’t look like store-bought ice cream at this point—it will still be soft. It only becomes firm and scoopable after a few hours in the freezer.

Stop the machine once the mixture is thick and creamy. If you continue churning beyond that point, the mixture can start losing the air it has built up and may seize, resulting in a dense, heavy texture.

One important note: some ice cream makers are programmed to stop automatically after a fixed time, but that doesn’t always mean the ice cream is ready. If your machine stops and the mixture still looks too soft, simply restart it and continue churning until the texture improves.

 

Step 5: Put the ice cream in the freezer to set

Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and: 

· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl 
· cover the ice cream bowl and place it in the freezer 
Setting time depends on many factors; see notes below for indicative times.

Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.

The setting time depends on the type of ice cream maker you’re using. Here are the general guidelines:

3–5 hours for machines with removable freezer bowls (these bowls must be pre-frozen before churning)

Under 1 hour for machines with built-in compressors and aluminum bowls
⚠️ Important: Ice cream in aluminum bowls sets quickly. Do not leave it for too long—once fully frozen, it can become extremely hard and difficult to remove without risking scratches to the bowl. Always monitor it closely.

To check if the ice cream is ready, aim for an internal temperature of –11°C (12°F). If you don’t have a thermometer, use this simple test:

Insert a round-tip knife all the way to the bottom of the ice cream:
✔ If it goes in smoothly but meets gentle resistance, it’s ready
✖ If it feels hard on top but soft underneath, it needs more time
✖ If it’s too firm to insert the knife, it’s over-frozen and likely too hard to scoop

If it’s over-frozen, don’t worry—head to the next section for how to bring it back to scoopable.

If the ice cream sits in the freezer in the removable freezer bowl for too long after it has set, it can become too hard to scoop or remove.

To make it scoopable again:
Place the bowl in the refrigerator and allow the ice cream to soften gradually.

Here’s how long that may take:

4–10 hours for removable freezer bowls (pre-freeze models)

1–2 hours for aluminum bowls (from compressor ice cream makers)

Note: These times are approximate and may vary depending on your fridge and the amount of ice cream. Check the texture occasionally as it softens.

Once the ice cream is soft enough to scoop—or its internal temperature reads approximately –11°C (12°F)—you can:

✔ Transfer it to another container and store it in the freezer
✔ Or serve it directly from the bowl

Just be sure to avoid digging into an over-frozen bowl with hard utensils, especially if using a nonstick-coated or aluminum bowl.

Straight after churning, the ice cream has a soft-serve consistency and melts almost instantly on contact. At this stage, it’s too soft to serve neatly or transfer easily—it’s simply too messy to handle.

Freezing the ice cream immediately after churning allows it to set properly. This step brings it to the right texture: scoopable, stable, and easy to portion or transfer into a storage container.

It’s the final step that turns churned ice cream into finished ice cream.

Storing and serving

Storing: Transfer the finished ice cream to a lidded container and store it in the freezer for up to one month.
Cover it well to protect it from absorbing any unwanted freezer smells.

Scooping: Like all artisanal-style ice creams, this one freezes hard over time.
To make it scoopable again, place the container in the refrigerator for 45–60 minutes, or until the internal temperature reaches about –11°C (12°F).
Once softened, it’ll scoop cleanly and serve beautifully.

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