It took me 3 attempts (the first two failed because I didn't have a thermometer), but the third time was the charm -- it tastes just like Cold Stone's cake batter ice cream! I highly recommend not trying to make this without a thermometer, because if you leave it on the stove just a little too long, it gets way too thick and ends up the consistency of pudding or frosting. EDIT, November 2010: I still make this all the time, but now I leave out the egg yolks and skip the cooking part entirely. I whisk together all the remaining ingredients and just pour them straight into the ice cream maker. The taste is exactly the same and it's a lot less work.
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It took me 3 attempts (the first two failed because I didn't have a thermometer), but the...