Reviewed: May 26, 2012

Great ice cream. Only gave 4 stars, because the vanilla flavor was a little strong for my personal taste. Otherwise very good!!!

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Reviewer:

CASEYSCOOKING

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Reviewed: May 22, 2012

This was my first attempt at homemade ice cream. I picked it because of the reviews and it used fewer eggs than others and I didn't have many on hand. It exceeded our expectations! It has wonderful consistency and tastes fabulous! I used whole milk in place of the half and half. I also scraped two vanilla beans into the mixture before I heated it (plus used the regular amount of extract). I WILL make it again and use it for a base for other flavors!

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CathyLouWho

Reviewed: May 13, 2012

I loved this recipe. very flavorful and creamy. I also loved the fact that the eggs were cooked and that you used the whole egg. I've gotten tired of stacking egg whites because of recipes that only use the yolk. this one is a keeper. I halfed the recipe, and used organic vanilla extract. For those living in France, I used Elle&vire creme Fleurette entiere (30 %) as the whipping cream and Elle&vire Fleurette 15% as the half and half cream. I cooked everything, let in cool then put in the fridge until cold then poured it in my ice cream maker. it was delicious.

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RBH

Cooking Level: Expert

Reviewed: Apr. 11, 2012

A DECENT ICE CREAM BUT WILL ADD MORE VANILLA NEXT TIME

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CynLynn

Reviewed: Feb. 29, 2012

Excellent recipe!! The first time I made it I used vanilla beans in place of the extract, second time I added 2 tablespoons cocoa powder....it was amazing!! This time I'm adding 1 tsp cinnamon and some puréed peaches...you can add anything to this basic vanilla recipe and make so many different flavors! My family loves how creamy it is!! :-)

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Reviewer:

Harleygirl

Reviewed: Feb. 22, 2012

I love the quick (no-double-boiler) method, but agree with others who mention cooking longer (180-185 degrees) for the best results. I was short 1/2 cup of heavy cream but went with the recipe anyways. Also, I used vanilla beans in place of the extract. Since it wasn't quite ready last night, I sampled it this morning (6am treat!) and loved how creamy and delicious this turned out! My bf prefers this recipe over some others I've tried, as it's not too custardy. --I stirred in some crushed oreos to half the batch...oooh what a treat! (Note: this recipe is nearly identical to Vanilla Ice Cream I.)

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jan. 21, 2012

I didn't have an ice cream maker, and it still came out good! My only problem was the egg smell, overall, it was delicious! Thank you for sharing! God bless!

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Chef Lexie

Reviewed: Nov. 12, 2011

LOVE this recipe! I didn't change a thing and it turned out perfect!!!

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amygirl

Reviewed: Nov. 1, 2011

Really, really good. We added crushed butterfinger when we put it in the icre cream maker.

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Aunt Ree

Reviewed: Oct. 14, 2011

Simple recipe with great taste! It was done perfectly after 30 minutes in the freezer (doubled recipe) . I put it in a container in the freezer and the next day it scooped like store bought! This is a keeper in our family.

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