Philadelphia Ice Cream
|Sugar||3⁄4 Cup (12 tbs)|
|Light cream||2 Cup (32 tbs), scalded|
|Vanilla extract||1 Teaspoon|
|Heavy cream||2 Cup (32 tbs), whipped|
Stir the sugar and salt into the scalded cream; set aside to cool.
Blend in the extract.
Pour mixture into refrigerator trays and freeze until mushy.
Remove from freezer and turn into a chilled large bowl.
Beat with a rotary beater just until smooth.
Fold in the whipped cream.
Return to trays and freeze until firm, about 2 hours.