I made two batches of ice cream following this recipe exactly. I was very disappointed. I used the kitchenaid ice cream maker attachment, left the bowl in the freezer for well over 24 hours, and let my milk/cream/sugar mixture chill to 36 degrees before beginning. It churned for 40 minutes the first time, and barely got post the slush stage. It also tastes more like flavorless ice milk. For the second batch I tried using it as a base for cookies n' cream, but that turned out horribly. I let it churn for about 25 minutes until it was looking thick, added in my crushed Oreos, and it turned to complete slush. After churning for an hour it never became thick or creamy.
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I made two batches of ice cream following this recipe exactly. I was very disappointed. I used...