This was positively, absolutely delicious. My husband proclaimed it "even better than the meal [I] had at Capital Grille", which hasn't stopped talking about for months. I used a frenched rack of lamb that we bought at Sam's Wholesale Club and it really couldn't have turned out more perfect. I will definitely make this again - but invite company over next time!

Reviewed On: Mar. 4, 2009

This was phenomenal! I took the advice of some other reviewers and cut back on the sugar (used somewhere between 3/4 of a cup and one cup). I also let the custard cool in the fridge overnight with a few cinnamon sticks thrown in. I fished out the sticks the next morning (before using the ice cream maker). DELICIOUS. It was excellent by itself, but I served it over warm gingerbread. Swoon! One negative: it doesn't make a whole lot of ice cream. Another positive: it doesn't make a whole lot of ice cream. If I'd had any leftovers after my guests departed tonight, I probably would have eaten them all in one sitting. Still - next time I'll double the recipe. I think there will be plenty of room in my 2-quart maker. I will definitely be making this again.

Reviewed On: Nov. 23, 2008

I've had this twice now and it was delicious both times! I didn't bother taking the crust off the bread and I think it was more delicious that way. It also froze remarkably well!

Reviewed On: Nov. 2, 2008