I must admit when I saw this "simple" recipe I was skeptical, I'm mean it's no cook, a few ingredients, eh, I'll try it. This is one of the best batches of ice creams I've ever made! The fact there are no eggs is even better! I scaled the recipe back to 1 qt using the calculator on the site (or what was supposed to be 1 qt, it was more like 1 1/3 pt). After reading some of the reviews & some stated the ice cream was a little grainy from the sugar, I decided to heat the cream, 1/2&1/2 & sugar to a simmer (whisking periodically). After heating, add the salt & vanilla to the mixture, whisk a little more, let it cool & refrigerate overnight, 2-4 hrs is sufficient. The flavor was fabulous. I'm starting on my next batch now because a pt is not nearly enough for my family (plus I’m no longer “testing” the recipe, it’s ok to make a BIG batch :-)). I know this is supposed to be a QUICK recipe, but I think the 2 ½ hrs (min) cook & cool time is well worth it – especially if it means you’ll have SMOOTH & tasty ice cream. Thanks for the wonderful recipe JKINFLA!! UPDATE: I forgot to mention that I sub'd 1/4 of the 1/2&1/2 for eggnog (NOT a 1/4 CUP, 1/4 of the amt of called for in the recipe). That being said, I made 2 more batches 1 Chocolate cookies n cream-to die for!!and 1 vanilla no eggnog. The plain needs more vanilla. I recommend using vanilla bean and/or double, even trip vanilla. I still think this is a good recipe though.

Reviewed On: Dec. 16, 2009

Ok, I cheated. . . I think this recipe is good that's why I rated it a 4-star. That being said, here is my tweaked recipe: I wanted spicy/sweet so I used an Apple Jerk seasoning on the pork chops and I didn't use the oven to keep them warm. After reading the reviews of pork chops drying out in the oven I steered away from the oven. I just put the hot (temperature) apples and sauce on top of the pork chops. I also didn't put the salt and pepper in the sauce. My family LOVED this dish.

Reviewed On: Dec. 14, 2009

My mom has been making this for years. We all love it! Although this sounds very minor, this casserole tastes even better when the eggs AND the butter are left out to become room temperature.

Reviewed On: Dec. 10, 2009