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“This is a Philadelphia style ice cream recipe that my mother has used for many years, and it's always been a favorite. Try it as vanilla or use it as a base for other flavors.”
READY IN:
40mins
YIELD:
1/2 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald the milk and add the sugar and salt, stirring until it is dissolved.
  2. Add the cream and vanilla.
  3. Cool and turn into the ice cream maker freezer.
  4. Refrigerate over night, then turn it in the ice cream maker.
  5. If you want chocolate add 3 tablespoons of cocoa, or more. Or melt a bar of German baker's chocolate into the scalded milk. For chocolate chip, add about 1 2/3 cups of chopped chocolate chips when the ice cream is getting mushy (else they are all at the bottom of the freezer).

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