The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 27, 2009
this recipe is perfect. i made it for a family gathering and everyone loved it. i did ice cream once before ad it was hard but this one is creamy. i tried it on blueberry pie, apple pie, in rootbeer and by itself and i dont know what which i like more. im about to make more tonight. next i think i will try chocolate. then raspberry chocolate chip, mint chocolate chip and when i feel like getting really creative i'll try a peanut butter chocolate chip with a caramel swirl.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 20, 2009
Sooo creamy. Yummy.
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Home Town: Shelton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 20, 2009
Incredible. I first made it for a cookout and I added a quart of fresh crushed strawberries. The next time I served it buffet style. Everyone agreed it was perfect without adding a thing!
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Cooking Level: Expert

Home Town: Livermore, Kentucky, USA
Living In: London, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 18, 2009
My son loves custard style ice cream so I added 2 more egg yolks and a teaspoon more vanilla.Very rich and creamy, just what we were looking for.Thanks for this great recipe!
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Cooking Level: Expert

Home Town: Long Beach, California, USA
Living In: Muskogee, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 12, 2009
This was AWESOME....we loved it a bunch, we're making it again next week with apple pie for guests we have coming over!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 10, 2009
fabulous and I can't get enough. Iserved it over peach cobbler last night.
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Cooking Level: Expert

Home Town: Norwalk, Iowa, USA
Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 2, 2009
I've tried others..this is the only one you need.
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Cooking Level: Beginning

Home Town: Perkasie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 26, 2009
Wonderful. I doubled the vanilla.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 24, 2009
Turned out perfectly. It was my first time making a custard style ice cream. I wish i left it in the ice cream maker so it could set up longer i stopped it after 20 mins, i will let it go for 30 mins next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 17, 2009
My son's 18th birthday party is this weekend and I promised him that I would make homemade chocolate chip ice cream to go with his chocolate chip cake. I was bored with the recipes in the booklet that came with my ice cream maker and they never tasted just right - always kind of grainy with a filmy aftertaste. So I went looking for one to use today and this one takes the cake! I modified it just a bit and doubled the recipe and here is what I used - **note this made a perfect 4 quart serving size!** 4 eggs, 2 cups of sugar, 1/2 tsp of salt, 4 cups of whipping cream, 2 cups of half and half, 2 cups of milk (I used 2%), 3 T vanilla, mini chocolate chips. I started by taking the sugar and the eggs and creaming them until they were thick and gooey. In a medium pan, I put all the milk and cream in and stirred it constantly. Once it was hot, I added the vanilla and the egg/sugar mixture. I continued cooking on medium heat about 15 minutes, still stirring constantly. After about 15 minutes, it will start to thicken nicely and stick to the back of the spoon. I pour my custard into a bowl and lined the top of the custard with plastic wrap before adding the lid. Let it cool for a few hours in the fridge then popped it in my Rival and started churning! I added the chocolate chips about halfway through the churning process. It took a full 40 - 45 minutes but it was perfect when it came out! I felt like I was eating an ice cream sundae fresh off of the farm! Thank you so much
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Kettering, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 13, 2009
This is a great custard style recipe, don't be afraid to add more vanilla though. I don't like things too "vanilla-y" and this recipe doesn't have enough even for my taste! Can't wait to experiment with different flavors and mix ins!
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Cooking Level: Intermediate

Home Town: Wilkinson, Indiana, USA
Living In: Shelbyville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 8, 2009
This ice cream was great and my kids loved it too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 6, 2009
I don't like the hard consistency that homemade ice creams are notorious for, so I added 1 TABLESPOON of pure vanilla extract which contains alcohol. This also added extra vanilla flavor. Instead of real eggs, I used egg substitute since that's what I had on hand. Once the ice cream had ripened in the freezer overnight, it was still creamy. I also used this as a base for cookies n' cream and blueberry cheesecake ice cream. UPDATE: I've made this a few times more, and in addition to the vanilla extract, I've also added 2 teaspoons of vodka (flavorless) to maintain a softer consistency in the freezer. I have a 2 quart mixer, and this recipe almost overflows, so keep this in mind especially if you plan to add mix-ins.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 26, 2009
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 18, 2009
This is without a doubt the alltime best ice cream I have ever made - and I've made a lot of ice cream. After reading other reviews the only thing I did differently was to double the vanilla. In addition to the wonderful taste, the texture is perfection. This is my new ice cream recipe. I seriously doubt a better ice cream recipe can ever be found. Try it - you will NOT be disappointed.
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Cooking Level: Expert

Living In: Bartlesville, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 15, 2009
This was perfect for my Cuisinart Ice Cream Maker. I only used 1 cup of cream because that's all I had, and 3 cups of 2%. I added one more egg then called for, and a bit more sugar, too. The ice cream was indeed creamy and smooth and oh-so-good! Served with Fresh Strawberries on top. There were NO left overs.
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 8, 2009
Didn't change a thing other than next time I will double the recipe. It was rich, creamy, and delicious!
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Cooking Level: Expert

Living In: Denton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 8, 2009
We really enjoyed this recipe. I add two crushed up heath bars at the end of the cycle and let it set up in the freezer overnight.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 4, 2009
I loved this recipe! I followed the directions and it turned out perfect. So rich and creamy. The family loved it too!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: May 30, 2009
This was delicious. I followed the recipe exactly with excellent results. I used the ice cream attachment for my Kitchen Aid mixer. I did think it would overflow, but it did not. (It came close, though!)Update: I made it again, this time taking some of the vanilla out toward the end and adding in strawberries. It was delicious!
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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