Cooked - 30-minute Philadelphia-style Ice Cream Recipe

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2 cups heavy cream, chilled

1 cup whole milk, chilled

¾ cup sugar

½ teaspoon kosher salt

1 teaspoon vanilla extract

1 tablespoon not-peaty Scotch, such as Glenlivet 12 or Monkey Shoulder (see note)

2 tablespoons non-fat powdered milk (optional, see note)

In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)

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