The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 30, 2009
Best Homemade ice cream recipe I have ever tried.
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Cooking Level: Intermediate

Living In: Stockport, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 29, 2009
This was incredible. I don't think it could possibly be any creamier. I quadrupled the recipe for my 4 quart ice cream maker. Decadent, rich (don't tell anyone it's just cream and eggs!) and simply amazing. I did reduce the sugar to 3/4 for one recipe. Thanks Elizabeth!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 29, 2009
Absolutely heavenly! My only complaint is that it didn't make very much - next time I'll double it for sure.
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Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA
Living In: Prairie Grove, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 22, 2009
This is a delicious ice cream. As DPINKUS suggested, I used a pint of heavy cream and 1/2 C. of milk (skim) since that is what I had on hand. I did not alter the amount of cinnamon from what was in the original recipe. I let the mixture chill in my fridge overnight. I used my Kitchen Aid ice cream maker attachment to make the ice cream. The texture is great. It is very soft for scooping and I will be making this one again, for sure.
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Cooking Level: Intermediate

Living In: San Bruno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 20, 2009
Awesome! I let this "cool" in the fridge over night before putting the custard mixture in the ice cream maker. The ice cream is super smooth and super creamy. Also - instead of using cream I used whole milk.
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Home Town: Boulder, Colorado, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 17, 2009
wow this went over well! I made it as directed, and it wasn't too sweet, too rich, too cinnamon-y, or too anything, it was perfect. We served this with apple pie, then froze the leftovers. This ice cream even rolled up in a ball with the ice cream scoop really well, (after spending the night in the freezer), so we placed the scoops of ice cream between "Grand Ma's" oatmeal cookies. wow! We couldn't fail with this recipe.
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Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 16, 2009
I loved this, but the man and kids found the cinnamon flavor too strong. We served with fresh peaches, and the combo was great-- the fruit helped to tone down the cinnamon. This is a great old fashioned flavor of ice cream. I will make it again, but will use one tsp of cinnamon instead of two. The texture was very good and creamy. Thanks!
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Cooking Level: Expert

Home Town: Rockingham, North Carolina, USA
Living In: Simi Valley, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 15, 2009
The amount of cream was perfect to create the "creamy" consistency of high end ice creams but I found the cinnamon to be overpowering - just too much. Maybe use half as much?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 14, 2009
This makes a deliciously smooth and creamy ice cream! The recipe calls for 2 and 1/2 cups of mixed cream products. Instead of 1 1/2 cup of half and half I used 2 cups. For the heavy cream, I substituted a half cup of 1% milk to bring the total amount of liquid to the required 2 and 1/2 cups. I saved a few calories and fat grams and still ended up with the creamiest home made ice cream ever. I love cinnamon, but felt that 1 teaspoon was plenty. This is so rich that a little really does go a long way. Think I'll try it tomorrow over some fresh sliced peaches.
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 13, 2009
Very Easy and no Fail. Very creamy. Strong, but not overpowering taste. Some Ice creams with eggs I can taste the egg in the final product. I did not have that problem with this recipe. Great with an Apple Crisp or an Apple Dump Cake
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Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 11, 2009
This is an excellent ice cream and easy to make. The recipe is a keeper, thanks Elizabeth. We ate it all in one evening, just could not leave it alone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 10, 2009
Since getting my ice cream maker, I've made many a flavor. This is among the top three I've made. So far, it seems to have a diverse following, from as young as three years old, to adults as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 6, 2009
Oh my gosh! This ice cream is so good! Very rich and creamy, wonderful cinnamon taste. My only regret is I only made half the recipe. This just keeps calling me back for more! I followed the recipe exactly with no changes. Very delicious...thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 3, 2009
OK, the first night that I served this ice cream to my family, my son (who inhales anything) took a couple of bites and said, "does anyone want my ice cream". I thought it was too rich, and my husband asked was it cheesecake flavor, lol. But, a couple of days later, we decided to give it another try with some apple pie...OMG!!!! TO DIE FOR!! Now I know what the fuss was about. This is an awesome recipe, my only recommendation is to PLEASE eat it with something. Cookies, apple pie, something to complement the taste. Tonight I made some gingersnap cookies to try with it, and was sad to see that there was hardly any left (after our apple pie session =) ) I have to make another batch soon, because all we do now is dream of the endless things that we could eat this ice cream with. My hubby keeps saying he's craving apple pie (I know what he really means....lol)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 30, 2009
I didn't care for it at all. I love rich and creamy and really sweet - but this was way overload. Couldn't even eat a second spoonful. My kids liked it, but I made a double batch and threw the extra away. The cinnamon (and I LOVE cinnamon) was way to strong also. And I actually measured everything this time. Won't make this again!
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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 29, 2009
I made this as a double batch 2 times and it was awesome! Very rich and creamy! it was very, very sweet so on the 2nd batch I halfed the sugar and it was perfect! we love sweet stuff too but my kids even thought it was way too sweet. I will be using this as a base for everything!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 28, 2009
This is a new favorite.
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Cooking Level: Expert

Living In: Winnetka, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 27, 2009
Always a crowd pleaser. For a home made ice cream it's amazing. Leave it in the fridge for 2 months and it is still very easy to scoop.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 25, 2009
I have been wanting an ice cream maker for years and finally found a good deal recently I couldn't pass up. I have tried a couple different ice cream recipes but have been disappointed. They have turned out with ice crystals and were not very creamy. Not this recipe. This recipe was smooth, creamy, and the consistency was just what I was looking for. Yes, it is very rich as other reviewers have mentioned, but yummy nonetheless. I think the heavy cream and half and half mixture is what makes it so smooth and creamy. The other recipes I have used called for regular milk. When making this, be extra careful pouring the warm mixture into the eggs. Even though I poured the mixture slowly and was beating til the cows came home, I noticed very small bits of cooked eggs in mine - not so much though because hubby didn’t notice. So be extra careful with that step. Just wish it would have made more because it sure didn’t last long! Now I am trying to figure out how to make this into different flavors of ice cream! Thanks for the delicious recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 23, 2009
There's not much more I can add to what has already been said in terms of how DELICIOUSLY AMAZING this ice cream is. We are on a huge homemade ice cream kick this summer, and this has so far been our favorite. I made a few minor changes, just to cut down on the sugar AND the fat. Instead of using 1 cup of sugar, I cut it to 1/2 cup and find it's still PLENTY sweet. Instead of using the 1-1/2 cups of half-and-half, I used either one can of coconut milk or part milk and part half-and-half to substitute. When I calls for whipping cream, I avoid this altogether and instead use half-and-half or milk. I also add a dash of almond syrup or amaretto. So delicious!
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