Reviewed: Jul. 1, 2009

This blew me away. My daughter (for her birthday) requested that I add chocolate chips, which I did. Everything else I kept the same. It was wonderful!

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: Feb. 11, 2009

Tried this recipe just to use up some extra whipping cream I had in the house. We thought this was fantastic! There is just such a difference in homemade ice cream versus store bought. This was excellent as mint, but also is a great base recipe to add anything you want to it! WIll make again for sure! UPDATE: Even got better over time! A week later in freezer, mint had done wonders and was amazing!

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Jan. 8, 2009

This is a very good basic recipe that doesn't call for a ton of eggs. I would try the peppermint extract recommendation next time. Just made 2nd batch and changed my rating to 5 stars! I used 2 tsp peppermint extract, in place of 2 tsp van extract, as recommended above. It's super good. Our best yet!

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VirginiaGent

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Jul. 30, 2008

As is I would have given it 4 stars. But with my changes this recipe rocks. Simply add six drops red food coloring for a nice pink tone and replaced 2 teaspoons of vanilla extract with peppermint extract. WOW! What a difference!

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