Honey Vanilla Ice Cream Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 2, 2015
This is the BEST recipe I have ever made for ice cream. Easy, and delicious! My family has made me promise to make this for all our gatherings!
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Reviewed: Jun. 10, 2015
Made this - followed the instructions exactly. I don't have an ice cream maker so after 4 hours I just bunged it into the freezer. Came out perfectly, so much so I now have to make some for 2 neighbours!
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Reviewed: Jan. 19, 2015
This was so smooth it turned out amazing thank you so much!!! LOVED it!
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Reviewed: Aug. 4, 2014
Made this for a dinner party in my Kitchen Aid mixer ice cream freezer. It did't freeze very well. Moved it to a container to continue freezing and was not ready for the dinner party, needed to freeze almost over night. Hubby like it and the neighbors, but I thought it was a little too sweet and creamy, but then again, I'm not a big ice cream fan. May try again with less honey.
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Photo by Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA
Living In: Ooltewah, Tennessee, USA

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Reviewed: Jul. 23, 2014
This is the best home made ice cream I've ever had! Tastes like butter pecan ice cream without the pecans. Will be the recipe I will go to when I need to make ice cream again.
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Photo by ~*CountryGirlGourmet*~
Reviewed: Jul. 20, 2014
My family loved this ice cream! It is very creamy and rich. It has a deeper flavor than your typical vanilla that leads to others guessing what flavor it is. I will be making this again and again.
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Photo by ~*CountryGirlGourmet*~

Cooking Level: Expert

Photo by lutzflcat
Reviewed: Jul. 16, 2014
Wanted to serve this tonight, I didn’t have enough time to chill the custard in the fridge for four hours, so I decided to use an ice bath. I placed the smaller custard bowl into a larger bowl filled with ice, and whisked regularly for about 25-30 minutes until the temp reached about 38 degrees F, then into the Cuisinart ice cream maker. We love Rainier cherries (sorry they’re available for such a short time), and I decided to add some to the custard. The tan color is not great for eye appeal, so next time, I think I’ll split the sugar into half white and half brown; maybe it’l be a little more white like you expect from vanilla ice cream. Thoroughly enjoyed, a real treat!
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Jun. 4, 2014
Thank you, M. McCarthy! I've tried numerous vanilla ice cream recipes, and this is the best one yet by far: Creamy, smooth, silky and rich, with a bit of a complex flavor. Your description says it best: Buttery. I could not imagine trying to make it 'healthier' or lower-calorie by substituting anything for the cream, and I also use whole milk. This is so rich, we only eat about 1/4 to 1/3 cup at a time, sometimes with fresh blueberries. I thank you, and so do my boyfriend, family and friends.
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Reviewed: May 11, 2014
I have one word for this ice cream - AWESOME!! I thought it might be super sweet because of the honey and brown sugar, but it was just fabulous. This recipe is a KEEPER!
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Reviewed: Feb. 7, 2014
This is probably the best vanilla ice cream I've ever had. The flavor is so pure because of the vanilla bean, and the honey and brown sugar flavors are not at all overpowering. Instead, they add a very distinctive note to the ice cream that is just absolutely delicious. The only changes I made for the recipe was to decrease the amount of brown sugar to 3/4 cup and I heated the milk and cream together instead of adding in the cream at the end. This will be my go-to vanilla ice cream recipe!
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Cooking Level: Intermediate

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