Reviewed: Feb. 22, 2012

I love the quick (no-double-boiler) method, but recommend cooking until 180-185 degrees for the best results. AND skip the whipping part! Crazy. I used h/h in place of milk and vanilla beans instead of extract. I sampled it this morning (nice 6am treat!) and loved how creamy and delicious this turned out! My bf prefers this recipe over some others I've tried, as it's not too custardy. --I stirred in some crushed oreos to half the batch...oooh what a treat! (Note: this recipe is nearly identical to Creamy Vanilla Ice Cream.)

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Reviewer:

FNChef

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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jun. 29, 2011

The flavor was good. But the texture wasn't like eating ice cream..... more like eating whip topping instead of ice cream.

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Reviewer:

CINDY

Reviewed: May 31, 2011

We LOVED this recipe. This was our first homemade ice cream of the season. The whipping cream makes all the difference in this recipe. It is so creamy and not icey like the homemade ice cream we used to have as a kid. We added a sleave of Thin Mint Girl Scout cookies that we had been saving for months for this very occasion. This recipe will always be our base vanilla ice cream from here on out. Loved it!!

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Reviewer:

mattandpennykitchen

Reviewed: Nov. 27, 2010

This ice cream is simply amazing. I followed the advice of several other reviews and did NOT whip the cream. Air is not a good thing in ice cream. I also did not add the lemon juice as suggested, and instead of vanilla extract, I used 1/2 of a split and scraped vanilla bean in the custard mixture. I also added a couple drops of yellow food gel colour to give it an extra rich look (I love using food colour!). The suggestion to use a tablespoon or so of alcohol to prevent hardness probably isn't necesarry but I tried it anyway. I used a 1.5 quart cuisinart ice cream machine and by the time it was finished, it was nearly overflowing with the paddle in. If you have a smaller machine, consider halving the recipe or only freezing half of the mixture at a time. This recipe would also be an excellent base for creating your own flavours of ice cream. A couple handfuls of crushed oreos would be amazing in this!

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Reviewer:

Adriana

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

Reviewed: Oct. 5, 2010

The texture is just right. I did what other suggested and did not whip the cream. I skipped the lemon juice because I forgot it. I hope to make this again soon!

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Reviewer:

Catherine Bennet

Reviewed: Jul. 20, 2010

LOVE IT

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Reviewer:

clniese

Reviewed: Feb. 16, 2010

Forgot the lemon juice, but that was ok because I reduced the sugar to 3/4 cup anyway. I did not whip my cream. I probably will next time, as I rather like the fluffy soft-serve you get at fast food joints, and I may add another egg if I made this specific recipe again. It froze a bit more solid than the last ice cream I made, which had more eggs. Still it didn't freeze TOO solid -- just about as solid as store-bought, really. Thanks for the recipe, it was a great accompaniment to "Bananas Foster II" from this site. I did use naples34102's suggestion to strain my egg mixture and I must say, that was ingenius--I removed a ton of scrambled egg bits by doing that!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 4, 2009

this was my first time making ice cream and the texture was beautiful, it was so rich so you only need a little :) my only complaint is that its waaaay too sweet! i recommend cutting the sugar down by half!

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Reviewer:

marisa

Cooking Level: Intermediate

Living In: Guelph, Ontario, Canada

Reviewed: Nov. 22, 2009

This worked beautifully - but I did change things up. I didn't use the lemon and, like many of the reviewers, I did not whip the cream - in fact, I didn't use cream. I made it lactose-free by using 1 cup 2% lactose-free milk and 2 cups soy "creamer." It ended up a little too sweet; next time I would reduce the sugar by probably a quarter cup because lactose-free milk is a little sweeter to begin with. Also, it's a good idea to temper the egg mixture, just like with a regular custard. In the last couple minutes of churning I added a tablespoon of Irish cream liqueur. yummy.

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