Reviewed: Jul. 8, 2008

Wonderful!!! Made this over the Fourth of July weekend in a hand crank ice-cream maker. I adjusted the recipe to be 5 eggs, 2 1/2 c sugar, 1/2 t salt, 6 1/4 c whipping cream, 5 c 1/2&1/2, 1 T Vanilla, 1 vanilla bean. Adjustments I made to the recipe to lighten it up were to replace the whipping cream with the 1/2&1/2, and use 2% milk for the called for amount of half and half. I also reduced the sugar by a half cup, and cooked a vanilla bean with the custard to give the ice cream a boost. Very yummy stuff!

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: Jul. 4, 2008

Easy-(be patient.....) The best recipe there is. Don't waste your time with uncooked....you won't be happy. Get it really cold before freezing in your machine.

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MARYTNY

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2008

This is the first ice cream I have made from scratch with my new ice cream maker. The other ones were from mixes and were very icy and I was afraid it would always be that way. But this ice cream is not the slightest bit icy! It's sooo smooth and creamy. I will probably never make a no-cook ice cream recipe after enjoying this stuff.

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ANANTADHARMA

Cooking Level: Intermediate

Home Town: Portage, Wisconsin, USA

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Reviewed: Jun. 27, 2008

I didn't really like the flavor of this, but I forgot to add the vanilla in until I had already made it. I don't know if that had anything to do with it or not. It was okay, but I don't think I'll be making it again.

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HEATHERLOVES2COOK

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Reviewed: Jun. 21, 2008

This is a wonderful ice cream recipe. I did what another reviewer suggested and used 1 egg and 3 yolks. Fabulous!!!

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ALAMEDAKID

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Reviewed: Jun. 19, 2008

This is the best vanilla homemade icecream I have ever made. It beats my family's recipe by far. I made a mistake and added the vanilla to the initial ingredients and so cooked it too. This didn't make any difference. I did add extra vanilla as some others had suggested (1 TBSP). Do not add any extra milk - it looks thick and is supposed to be! I doubled my recipe which provided more than enough for 7 people. Everyone agreed with how good it was. Thanks for the recipe - it will be our tradition to use this one now!

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MGILLOCK

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Reviewed: Jun. 5, 2008

I just got an ice cream maker a few weeks ago and have been obsessed with trying different ice cream recipes every since. Of the many I have tried back to back, this is hands down the best! Wonderful creamy taste and texture. I added extra vanilla to taste and it tastes like Blue Bell! I recommend using this as a base for other flavors like cinnamon or chopping up candy and mixing it in!

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kmcdaisy

Cooking Level: Intermediate

Home Town: Wilton, Connecticut, USA

Living In: Austin, Texas, USA

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Reviewed: May 29, 2008

I made this recipe twice on Memorial Day to give my kids something fun to do in the kitchen. The first time I followed it to the tee and it was GREAT! The second time we decided to make Mint Chocolate Chip ice cream with it. We used 1 tsp. vanilla extract, 1 tsp. mint extract, some green food coloring then added 1 c. semi-sweet chocolate chips to the mixture half way through churning. This also turned out wonderful. My kids liked it so well that they said "I don't know why anyone buys ice cream at the store. This is way better and really easy." This also freezes like the really good ice cream (not hard as brick). I think that says it all and it is definitely a keeper. Thanks for such a great recipe.

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Sheila L.

Cooking Level: Intermediate

Home Town: Fairmont, West Virginia, USA

Living In: Lebanon, Pennsylvania, USA

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Reviewed: May 25, 2008

I've been looking for a good ice cream base .. and boy have I found it ! My daughter loves Cotton Candy Ice Cream. Can't wait to use this Vanilla Ice Cream Recipe as the starter. It was a huge hit with the Memorial Day crowd. Tasted just like store bought. Definetly need to add extra vanilla! YUM.

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Reviewed: May 25, 2008

I made this recipe first and am used to using only egg yolks and also scalding the cream while making the custard separately and tempering it with the hot cream. The ice cream was still very good. Next time I will use recipe #VII

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Russ F.

Cooking Level: Professional

Living In: Morganton, North Carolina, USA

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Reviewed: May 12, 2008

This is very good. I doubled the recipe for my 4 quart freezer (still didn't come all the way up to the fill line).

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KCECKS

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Reviewed: Mar. 17, 2008

WOW! This is amazing! In the past, I have tried ice cream recipes, all of which have hardened once put in the freezer for storage. This recipe however, resulted in an ice cream which froze like any store bought ice cream, smooth and pliable. The flavor was also top notch! The only variation I made, was I added the seed of one vanilla bean into the custard mixture, as well as the vanilla extract. Highly recommended!

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Qwerty Chef

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

We Wisconsinites are known for our frozen custard, and we like it rich! So instead of two eggs I used 1 egg and 3 egg yolks, and 1 T. of vanilla paste (has the little vanilla bean specks in it). Normally I temper the eggs separately as in traditional custards, but this method is a lot easier. If you have a candy thermometer, getting the mixture to as close to 180 degrees, being careful NOT to let it come to a boil, will produce the creamiest ice cream, as will care in not over churning. Proportions of milk, cream or half and half can vary so much in vanilla ice cream recipes, and this one is perfect!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 5, 2008

I have been goofing around with my ice cream maker and this is my favorite recipe I have made so far! Served it with "Hot Fudge Sauce II" from this site, but I doubled the chocolate in that recipe. Cooking the custard took forever though! I had to stir it for 45 minutes! My boyfriend said it was worth it though!

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Andrea

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

Very good and creamy. Very rich and decadent, a perfect match to Grandma Ople's Apple pie recipe, also on this site.

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Lynne Garrison

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ridgecrest, California, USA

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Reviewed: Sep. 1, 2007

I have to give this the maximum stars for taste. It really is the richest, most creamy recipe you will find. However, for some reason it's very slow to freeze. We have to crank our machine for 35 minutes!! We've made this so many times and we have to do the same thing. Maybe because of the richness?

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ERINPOTTER

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Reviewed: Aug. 26, 2007

Amazing. I love this recipe.

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M2MIN

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 25, 2007

This is the best ice cream ever. We have made it numerous times this summer and it comes out great. Store bought ice cream is blah compared to this. We use pure vanilla (5 tps) and it has such great vanilla taste! Everyone who has tried it has asked for the recipe.

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Liz

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Reviewed: Aug. 19, 2007

Thanks for the help daughter in college and loves ice cream!!I substituted a 14oz can of sweetened condensed milk and filled the can with 1% milk for the half and half. Then added 3 TBS of sugar instead of the cup. It came out great! PS skip the eggs and cooking!

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ResQMe

Cooking Level: Expert

Home Town: Thor, Iowa, USA

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Reviewed: Aug. 16, 2007

This was ok. It turned out a little icy, instead of purely creamy, but I'm not sure if that was a problem with my ice cream maker. I added Heath Bar, Reeses peanut butter cups, and chocolate chips. I'll probably keep looking for the perfect ice cream base.

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Sugar Luver

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Tampa, Florida, USA

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Creamy Vanilla Ice Cream

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