American-style ice cream uses only milk and/or cream as ingredients and is eggless. It owes its thick, heavy texture to the high amounts of milk and cream used. Federal law in the United States requires ice cream to contain at least 10% milkfat. American-style ice cream is also known as "standard" or "Philadelphia-style" ice cream, named after Nancy Johnson who patented the first commercial ice cream maker in Philadelphia in 1843. The flavor of American-style ice cream complements the creaminess and does not overpower other ingredients like fruit.

1. The whole of the ice cream manufacture in the United States makes American-style ice
cream, commercially and at home. Equated with the French-style ice cream, American-style
ice cream uses only milk and/or cream. It is also eggless. The Dairy Farmers of Canada
(DFC) calls this ice cream type as hard, orthodox or standard ice cream. Its most distinctive
feature is its fullness and refinement with a grain that’s thick and heavy.

2. American-style ice cream owes this grain from all the milk and cream used as basic
ingredients, aside from the sugar and seasoning from fruits, vanilla bean, chocolate,
blueberries, and more. In fact federal law in the United States, the largest consumer of ice
cream in the world, require all frozen products named ice cream to have at the least 10%
milkfat.
The American-style ice cream is also famous as “standard” or Philadelphia-style ice cream,
in honor of the artificer of the first commercial ice cream maker, Nancy Johnson, a
Philadelphia native, according to writer
Annmarie Kostyk in “Styles of Ice Cream”
from the Yahoo! Network. Johnson patented
her machine in1843, as highlighted by the
Wikipedia.
Perhaps the name also originated from
Philadelphia being famous for its eggless ice
creams in the start of the 1800s, as defined in
a glossary of terms by the California Milk
Advisory Board. The late American chef and
food writer James Beard notes Philadelphia as
the ice cream capital of the world, in a 1971
newspaper article referenced in Food Timeline.
When one says Philadelphia ice cream, it
meant ice cream of the finest quality during
those times.
The flavor of American-style ice cream is not
overpowering, says Kostyk. “The flavor of the cream comes across and the additions such
as fruits, nuts and flavorings such as vanilla, coffee or rum complement the cream.” An
example of an American-style ice cream recipe involves waking part of the heavy cream
with sugar and salt in a saucepan. For vanilla flavoured ice cream, the seeds scraped from a
vanilla bean are added into the mixture at this point. The mixture is heated and stirred until
sugar is melted. It is then added to the other half of the cream, milk and vanilla. It is cooled
down first before freezing in an ice cream maker.
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