Phil’s Ice Cream Recipe

Ingredients:
 2 cups (1 pint) heavy whipped cream
 6 ½ fl. oz. sugar
 10 ½ fl. oz. non-fat dry skim milk powder
 2 eggs
 11 fl. oz. milk
 1 tablespoon real vanilla extract
NOTE: In the list above, ‘fl. oz.’ means measuring cup ounces, not weight.

Put the eggs, then the sugar and dried milk powder in a blender. Add the milk, vanilla
extract, and some of the cream, until the blender is mostly full. Blend until smooth,
making sure that all the ingredients are freed from the sides of the blender jar. Put the
mixture in the ice cream machine, and freeze.

For Vanilla Ice Cream: add an additional tablespoon vanilla extract. For French
Vanilla, also add 4 additional eggs.

For Chocolate Ice Cream: add 1 cup Dutch cocoa + 1 ½ additional ounce of sugar.
(Get the best cocoa that you can find, such as Droste or Callebaut.
It should say on the package ‘dutch cocoa’, processed with alkali.)

For fruit ice creams, puree the fruit in the blender. Otherwise it will come out icy.
If you have the time, soak the fruit in a liqueur for a few days before (such as raisins in
rum for rum raisin ice cream). The alcohol will keep the fruit from freezing, so it needn’t
be pureed. Be careful about how much liqueur makes it into the mix---alcohol is an
antifreeze, and too much will keep the ice cream from ever hardening.

Butter Pecan - Lightly sauté 1½ cups chopped pecans in ½ stick butter, then add ¼
cup molasses and ¼ cup corn syrup. Mix well while hot. Cool the mixture and add to
the ice cream mix. Add molasses to the ice cream mix to taste, but don’t overdo it.
Reduce the sugar in the mix, down to 4 fl. oz.

Death by Chocolate - Make chocolate ice cream, add chocolate chips, M&M’s and
other chocolate candy (chopped or in small pieces). Add them when you’re scooping
the soft-frozen ice cream out of the machine into a container, mixing well.

Malted Milk - Add ½ cup malted milk powder to the recipe (in the blender), and add
mini-sized malted milk balls. Reduce the sugar in the mix, down to 3 fl. oz.