This ice cream is super easy to make, mostly with items you probably already have. I had to sub 1c of sugar with 1c of brown sugar, and it still had a good flavor. I wish I hadn't added as much milk at the end, because it seemed to dilute the choc flavor a bit, so next time I won't add nearly as much. I'd also exchange some heavy cream for at least half of the milk, just because it needed to be creamier and less "ice milky" once ripened - it was actually a little better soft serve than ripened. I also added some Reese's mini cups for additional texture. Thanks to Kathryn for the recipe!

Reviewed On: May 30, 2009

This is THE best home-made ice cream I've made to date - and I didn't change a thing! I give it 5 stars for creaminess, texture, and simplicity. The ice cream base is fantastic - so smooth and creamy - it will be my new vanilla ice cream base, period! It's also extremely important to allow it to ripen after freezing - preferably overnight - as this will bring out the cheesecake flavor. I still longed for a little more blueberry flavor, because it wasn't very pronounced, so maybe next time I'll add a little cinnamon to the blueberry sauce. Thank you, Melissa, for sharing this fantastic recipe!

Reviewed On: May 25, 2009

I love making this bread, and I'm out of starter, so I'm delighted to see the makings of it. One variation we love is instead of adding raisins - I add 1 cup canned pumpkin (not the pie filling), a few dashes of allspice and cinnamon, and toss chocolate chips with a little flour and fold them in - and it's delicious - a real keeper!

Reviewed On: Mar. 25, 2008