Excellent recipe. As others mentioned, I added a little more vanilla and the taste was wonderful. Next time, I will make it the night before freezing and let it cool in the refrigerator overnight before transferring to the ice cream maker. It was too warm and churned for 1.5 hrs (and still was too soft). It was better the next day after it had hardened in the freezer.

Reviewed On: Jun. 26, 2009