When you need to whip up dessert, stat!
So: You have 30 minutes to make dessert. You want something good. And impressive. And easy. And you don't want brownies.Most of the time when you make ice cream, you have to fuss with separating eggs and carefully cooking custard. You need to strain and chill your base before you can spin it. Basically, if you start making ice cream in the morning, it might be ready by dinner.of the recipe and you have an ice cream that doesn't need to be cooked first.
So the Philadelphia ice cream that gave Philly-style ice cream its name may not have been ice cream in our modern sense of the word, and it may even have had eggs, the key ingredient Philly-style ice cream lacks. By using vanilla extract instead of vanilla beans, you can skip heating up the base altogether. All there is to do then is whisk cold cream and milk with sugar until the latter fully dissolves, then add salt, vanilla, and my favorite"secret" to vanilla ice cream: a wee drop of Scotch whisky. Its heather, honey, and malt flavors are the best vanilla boosters I know,* and while smoky, peaty Scotches are rather distinctive, an unpeated Scotch blends right in.
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