Philadelphia ice-cream is pure cream over-sweetened, over-flavored, and then frozen.
Mrs.Corson’s Practical American Cookery. NY: 1886
To make good Philadelphia ice cream, use only the best materials. Avoid gelatine, arrowroot, or any other thickening substance. Good, pure cream, ripe fruit, or the best canned in winter, and granulated sugar, make a perfect ice cream. Next, get a good freezer, one working with a crank, and double revolving dasher, making a triple motion. ...
Rorer, Sarah. Philadelphia Cook Book. Phila: 1886
PHILADELPHIA ICE CREAMS, comprising the first group, are very palatable, but expensive. In many parts of the country it is quite difficult to get good cream…
The cream for Philadelphia Ice Cream should be rather rich, but not double cream. If pure raw cream is stirred rapidly, it swells and becomes frothy, like the beaten whites of eggs, and is "whipped cream." To prevent this in making Philadelphia Ice Cream, one-half the cream is scalded, and when it is very cold, the remaining half of raw cream is added. This gives the smooth, light and rich consistency which makes these creams so different from others.
Rorer, Sarah. Ice Creams, Water Ices, Frozen Puddings. [Phila.?]: 1915
PHILADELPHIA ICE CREAM.
Two quarts of milk (cream when you have it)
Three tablespoonfuls of arrowroot.
The whites of eight eggs well beaten.
One pound of powdered sugar.
Boil the milk, thicken it with the arrowroot, add the sugar, and pour the whole upon the eggs. If you wish it flavored with vanilla, split half a bean, and boil it in the milk.
Miss Beecher’s Domestic Receipt Book. NY: 1850
Perfectly fresh sweet cream makes the most delicious ice-cream, and what we term double cream, standing twenty-four hours, is best. This sweetened and flavored gives the justly renowned Philadelphia Ice-cream, having a cream-white tint and a full rich flavor.
Wilcox, Estelle. The New Practical Housekeeping. 1890