Reducing the sugar to ½C. improves the texture, increases the overrun to about 50%, and kills the over-sweet after taste. Unlike others, I found the recipe's vanilla amount to be perfect once the amount of sugar was reduced. There were reviewer complaints about a buttery or butterfat taste. I believe that to be due to trying to dissolve all the sugar without using an ice bath to keep the cream chilled. The room temperature and the natural temperature rise due to stirring or whisking would warm the cream enough that they were churning butter. It has happened to me in the past, and is a nasty surprise when butter is not the goal. Try whisking the sugar into the half-and-half, then stirring in the cream. This recipe is what ice cream is all about. Mmmm good!
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Reducing the sugar to ½C. improves the texture, increases the overrun to about 50%, and kills...