30-Minute Philadelphia-Style Ice Cream

"The fastest, freshest ice cream you'll ever make. [Photographs: Vicky Wasik] Philadelphia-style ice cream doesn't have eggs, which means you can make it start-to-finish in just 30 minutes. It'll be the freshest, fluffiest ice cream you'll ever taste, though it's best eaten the same day it's made, so don't make more than you can eat in a short period of time. This recipe is easily halved. Why this recipe works: * Without eggs, the flavors of cream, milk, and vanilla shine through loud and clear. * A touch of Scotch adds big depth to vanilla extract. Note: The optional milk powder below will make for a creamier (and creamier-tasting) ice cream that holds up slightly better in the freezer after a couple days. If you're eating your ice cream day-of, the textural difference is negligible. But if you want something that stores a little better for a few days, it's a stabilizer to consider. If you don't have Scotch, another whiskey or a dark rum works well...."