AuthorAdepted from a recipe by Max Falkowitz Serious Eats
1/2teaspoonDiamond Crystal kosher saltor half as much table salt
1tablespoonwhiskeyI use Red Brick
2tablespoonsnon-fat powdered milk
Place in the freezer whatever container you’re putting the finished ice cream. I like to use a 9x5 loaf pan. Next, in a large mixing bowl, whisk all ingredients together until sugar and powdered milk completely dissolve. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to the cold container, cover and harden in freezer for 4 to 5 hours.