This is a very good, flavorful ice cream. I made a couple of changes for ease more than flavor, and a couple for flavor. For flavor, I added a tsp of vanilla extract to the berry puree. I used a ratio of 2/3 heavy cream to 1/3 half and half - this gives a better overall ice cream texture. For ease, I whisked the 1/3 part half and half with the egg yolks until it appeared completely mixed in, then added the sugar and corn syrup and stirred until desolved. I poured the mixture directly into a cold pot and added the cream, them whisked until completely blended. I heated over low heat, then once hot, increased the temp to medium low and cooked until mixture coated the back of a metal spoon. Doing this eliminates the need to strain, and also eliminates the possibility of your yolks turning into cooked egg bits. Adding corn syrup is great if the ice cream maker you are using has a metal mixing container. Many times the metal gets too cold and the mixture will stick to the insides like a sorbet. This did not happen with this recipe! I had perfect, flavorful ice cream. This recipe is also a good base for other flavors of ice cream, and not just of the berry variety. I definitely plan to experiment. We will use this recipe time and time again! It's a winner. Thank you to Christy J for sharing it.

Reviewed On: Jun. 27, 2009

Fast became a staple in our house, and my kids don't eat meatloaf! It's the most requested meal in the house. I poured through the reviews and made a few adjustments based on what I read: To the meatloaf mixture, I added 2 cloves of minced garlic, a tbsp of worcestershire sauce, used 1/2 cup of milk instead of 3/4, and I used bread crumbs instead of cracker. To the glaze: I added 1 tbsp of worcestershire, and reduced the ketchup and brown sugar to 1/4 cup. I did not like the glaze at the bottom of the loaf. My pan has drain holes at the bottom, and it made a mess. Using a regular loaf pan, the bottom comes out mushy. To get around a spill over, I took a spatula and made a small "ditch" between the pan and the loaf, and spread the glaze over the top and into the ditch. That works wonderfully, and the glaze is always perfect. Definitely a keeper in the recipe box!

Reviewed On: Jun. 23, 2009

Oh, Lisa, I can't thank you enough for sharing this recipe. I had the same one 15 years ago and made it at Christmas and Thanksgiving only. I'd lost it in the shuffle some 7 years ago and have missed it terribly. The ingredients are exact, and the flavor is identical. I am so happy to have it again, and to be able to put it back in my holiday menu line up.

Reviewed On: Aug. 5, 2008