I cut this recipe in half using 3 eggs, 3 cans evaporated whole milk, 1 whole can whole milk sweetened condensed milk, 1 cup sugar, 1 T. vanilla for more vanilla flavor, and 1/2 whole milk. It was amazingly creamy and had the best consistency frozen. Not too hard. My husband said it was the best of the 3 recipes I tried. A definite keeper!

Not very good

Very good and easy too! I used egg substitute instead, as I have two small children, and it turned out great!

I made this in my kitchenaid ice cream maker attachment. I'm not sure if it was the recipe or if it's just me, but in order for this to actually become ice cream, I had to make sure the mixture was almost frozen before I even put it in the ice cream maker (which had been sitting in my freezer for at least 24 hours before I used it). After churning for about 20 minutes, it started to look like ice cream. Then about 5 minutes later, it was back to looking like melty soft serve. So, after lots of re-freezing and re-churning, I finally had my ice cream. It was okay, kind of rich, but I will try and add more vanilla next time since the freezing process really takes that away... Also, this recipe freezes well. It doesn't turn into a brick, either. It just likes to stay kind of soft.

My third grade class cooks each month. This recipe is easy to make with kids. It's so sweet that it didn't even need all of the toppings we had.

Wow! BEST Vanilla Ice Cream I've EVER had! But then instead of using vanilla extract, I used THREE vanilla beans! My husband does NOT like vanilla Ice Cream but he RAVED over this one and wanted more!

Absolutely delicious..Great for allergy sufferer Thanks