philadelphia style ice creams are made w/o eggs... that's the only difference really. i used more heavy cream than half and half to make up for the lack of eggs... a decent ice cream has to have a fair amount of fat, especially a homemade ice cream, in order to have proper mouth-feel.
anyhoo... here's the recipe:
2 c half & half
2 3/4 c heavy cream
3/4 c superfine (not powdered) sugar
1 vanilla bean, split and scraped (save the pod and make vanilla sugar with it... it's great for making ice cream or even to put in your coffee)
1 t double-strength vanilla extract
1 t single-strength vanilla extract
combine all ingredients in a large, airtight container and whisk vigorously to dissolve the sugar. stash in your chill chest for an hour or so, then put it in your freezer for about 15 mins to get it good and cold.
meanwhile, prepare your ice cream maker. pour the dairy/sugar/vanilla suspension into the work bowl, and churn 20 mins or so. if you have the type of ice cream maker that i do, an attachment for a kitchen aid stand mixer, when the ice cream has churned for 20 mins or so, turn the power up gradually from stir to about 6 to beat a little more air into your ice cream batter.
place the finished ice cream in an airtight container and ripen in the freezer for at least 6 hrs before eating.