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My earlier vid about the two bowls method of making ice cream:    • Ice cream made with two bowls —  no m...  

**PHILADELPHIASTYLE VANILLA STILLFREEZE RECIPE, MAKES AT LEAST 1 QUART/LITER**

1 pint (2 cups, 475 ml) cream
1 cup (235 ml) milk (I prefer evaporated milk)
3/4 cup (150 g) sugar
1 tablespoon vanilla extract
pinch of salt (optional)

Mix all the ingredients in a wide pan or very large bowl — don't worry if the sugar doesn't all dissolve. Put it in the freezer. Take it out after half an hour at the most. Scrape all the frozen stuff off the sides, break it up, and stir the mixture vigorously to spread the cold around the bowl, break up ice crystals into smaller crystals, and whip in a little air. Put it back in the freezer and repeat that process until you have softserve ice cream. Cover or transfer to a sealed container and put it back in the freezer to harden, at least overnight.