Here’s what most people say when you brag to them about your recipe for no-cook ice cream:

“Ice cream is cooked?”

This seems to indicate that most people have never made ice cream. And that’s a pity, because although there are many wonderful ice creams out there in the world, ice cream that you make at home is uniquely delicious, with more fresh dairy and bright flavor than even the priciest pint.

Most ice cream is cooked because most ice cream is made from custard: eggs, dairy and sugar, whisked together and heated until thick and creamy. This sounds simple enough, but as anyone who has tried it knows, custard is cooking’s obstacle course. At each step, one wrong move sends you back to the beginning, with a panful of scorched cream or sugary scrambled eggs to show for your efforts.

That’s why it’s such a pleasure to discover that ice cream made just with hot milk, cream and flavorings (sometimes called Philadelphia-style) is not only foolproof and quick, but extremely delicious.