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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Ashley

Cooking Level: Expert

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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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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: May 21, 2009

This was a WOW!!! My mom said it was great especially when I added caramel sauce on the top. THANKS.

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Noor

Cooking Level: Professional

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Reviewed: May 18, 2009

This is such an easy, tasty vanilla ice cream recipe! Even though it is a cooked version, I found this to be very easy to make, and everyone loved it! I used this recipe as a base for homemade cookie dough ice cream and used the "Cookie Dough for Ice Cream (eggless)" recipe on this site. Although one recipe didn't make enough cookie dough for this ice cream recipe, the results were absolutely delicious. I will definitely make this again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: May 14, 2009

This wasn't creamy. It tasted like frozen sweetened cool whip. I'm still looking for the perfect ice cream recipe.

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Angelideet

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Reviewed: May 9, 2009

This is a great Hagan Daz style ice cream. Rich and creamy. Also, a great base for other ice creams. I made a fantastic rum raisin. This is my "go to" recipe for homemade ice cream!

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Clay

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Reviewed: May 2, 2009

I increased the vanilla to 1 Tbl to give it a strong vanilla flavor, added an extra egg yolk, and cooked it to a slightly higher temperature, based on the previous reviewers suggestions. Excellent recipe. Smooth, creamy with a nice body to it. Highly recommend it!

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Chief cook & gardener

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Reviewed: Jan. 16, 2009

It's definitely a custard, but it's delicious!

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Marieka

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Reviewed: Jan. 13, 2009

I loved it! The only reason I didn't give it 5 stars is b/c it is more of a frozen custard than an ice cream. I personally love frozen custard and will definitely be making this again!

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Jen

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Reviewed: Dec. 15, 2008

Superb!! My kids loved it and said it was better than store-bought and I only buy Breyers and Edy's. Only my husband didn't care for it; he thought it tasted like whipped cream - it wasn't sweet enough for him. -Update: Even though I rated this 5 stars, I still came up with small pieces of egg white no matter how slow I heated it. So I did what I knew to do and that was to warm the milk to a light simmer and combine the eggs, sugar and salt separately and temper the egg mixture. This time it was perfect. No little pieces of egg yolk.

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GodMadeMePretty

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Reviewed: Oct. 23, 2008

made this in my old fashioned hand crank freezer and i will never buy ice cream again! i did add about a quarter of a gallon of 2% milk though b/c my freezer is REALLY big and the recipe barely filled up the bottom! it was still absolutely delish and i will make it probably every few days for my husband!

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jeneelouise

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Reviewed: Oct. 17, 2008

I decided to try this in spite of having a good family recipe handed down. It was a smash at work and was even requested I make it later for someone's birthday. It's going to be the new family recipe now. I didn't have half and half, so did 1/2 whipping cream and 1/2 2% milk instead and it worked out beautifully.

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Christa

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Reviewed: Sep. 24, 2008

This recipe is really rich. It was good but it was like a heart attack in a cup. I would make it with half and half instead of with cream and non fat milk instead of half and half.

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ChickenWing

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

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Reviewed: Sep. 16, 2008

Very good and so creamy!

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Luv2Bake65

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

This is so good!! We couldn't stop eating it!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Aug. 17, 2008

I enjoyed this recipe; tasted like I expected, but the other two members of my household had a bite or two and then refused any more. Apparently they thought it had a funny "sulfuric" after taste from the eggs, and I have to agree that it at least didn't smell too appetizing for the same reason. Very creamy with a good texture however.

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rosebudn

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Reviewed: Aug. 6, 2008

Delicious!!! I used vanilla bean paste instead of extract, so there were black vanilla bean specks throughout the ice cream. Letting the ice cream chill in the refrigerator overnight before freezing in the ice cream maker really improves the flavor. Thanks for the awesome recipe!

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