Wondering which ice cream base is right for you? This guide breaks down the differences between custard-style and Philly-style ice cream — eggs or no eggs — and helps you choose the best one for your flavour goals, time, and texture preferences.
If you’ve ever wondered why some ice cream recipes call for egg yolks and others skip them entirely, you’re not alone. The truth is, there’s more than one way to churn a delicious creamy scoop — and the base you choose sets the tone for everything that follows.
What are the two most traditional homemade styles?
- 🥚 Custard-Style (aka French-style) — rich, silky, egg-based
- 🥛 Philadelphia-Style (aka Philly-style) — clean, bright, egg-free
Each brings its own vibe, from prep time to final texture. And knowing when to use each one? That’s the scoop we’re serving today.
✅ In This Article:
- What’s the real difference between custard-style and Philly-style ice cream?
- Pros and cons of each method
- How to choose based on flavour, prep time & dietary needs
- A side-by-side comparison table
- When to use each base
- Links to recipes that showcase both styles
What’s the Difference Between Custard-Style and Philly-Style Ice Cream?
Let’s start with the basics. Both custard-style and Philly-style ice cream use the same core ingredients: milk, cream, sugar, and flavourings. But one thing sets them apart — eggs.
Custard-style includes egg yolks, cooked gently into a custard before churning. This gives the ice cream its rich, dense texture and incredible mouthfeel — the kind you expect from classic French vanilla or dark chocolate.
Philly-style? No eggs, no cooking. Just mix, chill, churn. It’s faster, lighter, and tends to taste more of milk or cream — especially lovely for delicate flavours like strawberry, peach, or mint.
Side-by-Side Comparison – Custard vs Philly Ice Cream
The table below highlights the key differences between each method:
| Feature | Custard-Style | Philly-Style |
|---|---|---|
| Main Ingredients | Milk, cream, egg yolks, sugar | Milk, cream, sugar (no eggs) |
| Texture | Rich, dense, custardy | Lighter, cleaner, airier |
| Flavour Profile | Deeper, more luxurious; great for indulgent flavours | Fresher, milk-forward; ideal for fruit or herbal notes |
| Ease of Prep | More steps: tempering, cooking, chilling | Quick and easy: mix and chill |
| Best For | Vanilla bean, chocolate, caramel, coffee | Strawberry, mango, mint, lemon |
Typical Prep Times:
- Custard-style (egg-based): Usually takes around 30–40 minutes to prepare, including cooking and tempering the eggs, plus extra time to chill before churning.
- Philly-style (egg-free): Can be ready in 10–15 minutes, and often doesn’t require additional chilling time before churning.
💡 Did You Know?
“Philadelphia-style” ice cream became popular in 18th-century America as a quicker, eggless alternative to the French custards of the time. With no need to temper yolks, it was perfect for warm weather kitchens before refrigeration was widely available.
So… Which One Should You Choose?
There’s no shortage of debate in the ice cream world — some people swear by the custard-style egg version for its unbeatable richness and texture, while others are firmly in the Philly-style camp, favouring its lighter, fresher feel and no-fuss prep.
Each side has valid points. And truthfully? There’s no wrong choice — just different outcomes.
If you’ve never tried the egg-based custard style, you might find that once you do, you’ll never go back. But for others, the simplicity of Philly-style is a perfect fit.
At the end of the day, it comes down to what matters most for your recipe:
Is it depth and silkiness? Or speed and lightness?
Are you infusing rich chocolate or fruit-forward flavours?
Do you want that classic scoop-shop feel, or something more refreshing and airy?
Try both. Taste the difference. And then you can decide your own house favourite.
| Your Priority | Best Base |
|---|---|
| Ultra-creamy texture | Custard-style |
| Light, fresh flavour | Philly-style |
| Speed & simplicity | Philly-style |
| Deeper flavour notes | Custard-style |
| Egg-free preference | Philly-style |
Where to Start? Try These Recipes
📌 If you want to try Custard-Style (with eggs):
➡️ How To Make Custard-Style Ice Cream – Silky, Smooth & Fool Proof
➡️ Homemade Cadbury Creme Egg Ice Cream
➡️ Honey Mustard Ice Cream – A Unique Sweet & Savoury Scoop
➡️ Tribute to Dark Chocolate Toblerone – Make Your Own Homemade Ice Cream Version
📌 If you want to try Philly-Style (egg-free):
➡️ Homemade Peach Ice Cream & Lollipops
➡️ Homemade Malted Milk Ice Cream – Creamy, Crunchy and Delicious
➡️ Nutella’s Gone Vegan – Try Our Healthy, Easy Recipes That You’ll Love
💬Tell Us – Eggs or No Eggs, Which Works Best For You?
Are you team custard or team Philly? Do you crave that dense, velvety richness — or are you all about the light, no-fuss chill and churn?
Share your go-to base and favourite flavours in the comments below, or tag us on social with #frostedfusions — we’d love to see what you’re scooping!
The Final Scoop
Eggs or no eggs — that really is the question. And the answer? It depends on your scoop goals.
Custard-style delivers unmatched richness, body, and that classic texture — perfect for indulgent flavours or when you want to impress. Philly-style, on the other hand, is all about ease, speed, and clean, fresh flavour — ideal for fruit-forward or dairy-light recipes.
There’s no one-size-fits-all winner. Try both. Play with flavours. Get curious. The more you experiment, the more you’ll discover your own house favourites — and that’s where the real fun begins.
Whether you’re team custard or team Philly, we’re here to help you churn out confidence one scoop at a time.
We hope that you have enjoyed our article – Eggs or No Eggs? Choosing Between Custard-Style & Philly Ice Cream – and that we’ve helped you feel more confident in picking the perfect base for your next frozen creation.
If you have any questions, drop us a comment below — we’re always happy to help you troubleshoot, swap tips, or chat all things ice cream.
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The article “Eggs Or No Eggs? Choosing Between Custard-Style & Philly Ice Cream” is a well-structured and highly informative guide. It effectively demystifies the two primary homemade ice cream bases by focusing on the single most important difference: the use of eggs. The clear breakdown of how this ingredient choice impacts flavor, texture, and prep time is incredibly helpful for home cooks. The side-by-side comparison table is an excellent visual aid that simplifies the decision-making process, making the content easy to understand and apply.
The article notes that Philly-style is a “quicker and easier” method. Can you provide a more specific time comparison, for example, the typical prep time difference between making a classic vanilla custard-style base versus a Philly-style base before churning?
Hi Seth,
Thank you so much for your thoughtful comment! I’m really glad you found the guide clear and helpful.
You’re spot on about Philly-style being quicker and easier.
To give a more specific idea: a classic custard-style base usually takes around 30–40 minutes to prepare (including cooking the eggs and chilling the mixture), whereas a Philly-style, egg-free base can often be ready in 10–15 minutes and usually doesn’t need extra chilling before churning.
I think I’ll add this detail to the article so future readers can plan their time more easily — thanks for the excellent suggestion!
All the very best,
Cherie
This is a super helpful breakdown—thanks for making the difference between custard-style and Philly-style so clear! I love how you compare their textures, flavor focus, and ease of prep side-by-side—it really helps home cooks choose the right base for their recipe and mood. I’m curious:
When experimenting with flavors, do you ever mix elements of both styles—like adding just a touch of egg yolk to a Philly-style base for a creamier texture?
Do you find one style holds up better for storage or serving over a couple of days, especially when homemade freezers can lead to iciness?
Hi Leahrae,
Nice to see you again, and thank you for your comment – I’m so glad the article and guidance was helpful!
You’ve asked some really thoughtful questions.
Yes, I do sometimes experiment with a hybrid approach — adding just a touch of egg yolk to a Philly-style base can give it a slightly creamier texture without fully committing to a custard. It’s a great trick when you want something in between quick-and-easy and ultra-silky.
As for storage, custard-style ice creams tend to hold up slightly better over a couple of days, thanks to the stabilising effect of the egg yolks, which help reduce iciness. Philly-style is still wonderful, especially freshly churned, but if you’re planning to keep it in the freezer for a few days, adding a small stabiliser like a bit of corn syrup or even a hybrid yolk trick can help maintain that smooth, scoopable texture.
It’s all about balancing your timeline, freezer quirks, and how creamy you want the end result — the fun is in experimenting!
For more hints, tips, and guidance on nest practices for storage, head over to our article – Ice Cream Storage Solutions – Essential Tips To Keep Your Homemade Ice Cream Perfect!
Hope this helps, but of course, please do let me know if you need more guidance.
Thanks again for dropping by.
Cheers
Cherie