Reviewed: Nov. 22, 2006

Great! Modified recipe: used 1.5 c 1/2&1/2 instead of milk, reduced cream by 0.5c. Also, didn't fully whip cream, as per other's suggestions. Smooth & creamy after 1 hr in fridge, eventually got icy in deep freeze after 1 wk.

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pswint

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Reviewed: Jun. 20, 2006

I really like this recipe-itis a good basic ice cream recipe. I made it a few times and I used egg beaters and fat free half and half instead of heavy cream. I did not whip it either. I tried using Splenda instead of sugar, but it was not as good. It was just good to be able to make a fat free ice cream that was delicious!

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Reviewer:

Ilovetocook

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Rustburg, Virginia, USA

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Reviewed: Feb. 10, 2006

Very rich and creamy texture. I will definitely use this recipie again. I didn't whip the cream before mixing it together with the egg mixture because I wanted a more dense texture. I was very happy with the results. I also did not have enough lemon juice, so I just left that out. Wonderful recipie!!!

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happymama2

Cooking Level: Expert

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Reviewed: Jun. 22, 2003

I compromised and beat my heavy cream a little, but not enough to form peaks. Nice and creamy...a bit like McDonalds soft serve. Only made 1/2 a can in my freezer so I had to ration for the friends I made it for. Got rave reviews from my friends but I think I'll try a different recipe next time.

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TINABC

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Reviewed: Mar. 15, 2002

i admit i changed this a bit by not whipping the cream at all and just putting it in and mixing it then putting it in the freezer, but when i did this it was just like Haagen-Daazs in my opinion - dense and rich thanks and i hope i didnt upset the creator by modifying it a bit!

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