Reviewed: Aug. 11, 2009

Even with the ice cream malfunctions, this was yummy. Brought back wonderful childhood memories of July 4th Picnics and homemade ice cream- like Mom used to make!!! I did add some vanilla bean seeds but other than that. Didn't change a thing! THIS ONE IS A KEEPER.

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Andrea

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 7, 2009

My husband made this for a family reunion and it was hit! He used egg beaters because they are pasteurized. Mixed brownies into one batch and mango into another. Everyone loved it and my husband has decided that he needs to purchase an ice cream maker (the one we used was borrowed).

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TAYLORBUNCH

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

This is the best vanilla ice cream recipe on this site! We use our own chickens' eggs and have never had any foodborne illness.

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keeperathome

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

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Reviewed: Jun. 13, 2009

We have used this recipe alot, and shared it with friends! VERY good! We always sub Egg Beaters for the eggs, and we prefer French Vanilla pudding to vanilla. A summer favorite! THANK YOU!

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kidsluvmommyscooking

Cooking Level: Expert

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Reviewed: May 8, 2009

The recipe was a little sweet, but still great! I actually used pistachio pudding mix and almond extract instead of vanilla, and it tasted amazing!

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Jamie

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Reviewed: Apr. 16, 2009

It was really gritty. The texture tasted fine, but when we finished enjoying the ice cream our teeth were covered in a grit.

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MONKEYLOVE_AK

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Reviewed: Dec. 29, 2008

Oh yeah!!! This is soooo good! This will be the only recipe I use! It reminds me of the hand cranked, homemade icecream I had when I was growing up. I can't imagine that this tastes like gooey pudding (as one reviewer said), although, one time I did make a recipe that tasted just like that.... I think I did something wrong. That recipe had lots of eggs & I think I cooked it too long.

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Gail

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 22, 2008

excellent!

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Holly

Cooking Level: Intermediate

Living In: Frisco, Texas, USA

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Reviewed: Aug. 10, 2008

This is a very easy recipe. I had never made ice cream before, and it turned out great the first time. I even forgot to put the pudding in, and it was still very yummy. This has become the base for all my flavors. I like to add pureed fruit or peanut butter.

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IKCARAY

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jul. 5, 2008

Yumm-o! Had to make some modifications simply becuase I didn't have some of the stuff on hand to make it exactly. I used powdered milk to make 4 cups milk, and used 2% for the rest. Instead of using vanilla pudding, I used cheesecake flavored. Let me assure you, this stuff is AMAZING! YUMMY! Perfect!

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brandi

Cooking Level: Intermediate

Home Town: Paintsville, Kentucky, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Jun. 23, 2008

This ice cream was very delicious! Good consistency, taste, and easy to make. This was my first attempt to make ice cream alone and everyone was very impressed. Thank you for posting this recipe. The only suggestion that I may have is to use vanilla bean instead of the extract, but regardless it was still awesome.

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Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 16, 2008

too sweet for my husband and me.

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DUNKIEPUNK

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

This is the best homemade ice cream recipe!!! I made the recipe "as is" and it was delicious. I also made a banana version using banana pudding instead of vanilla, banana extract instead of vanilla extract, 4 ripe bananas, and a about a cup of mini nilla wafers. It was a HUGE hit.

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swimfamily

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Reviewed: Jun. 9, 2008

This was delicious. It worried me to eat raw eggs but, I tried it anyway and was pleasantly surprised. I pureed some fresh strawberries and added them to the mixture before freezing it in my ice cream maker. Yummy!

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Jun. 4, 2008

I have to say that this is the new 'go to' ice cream recipe.

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tina s.

Home Town: Abbott, Texas, USA

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Reviewed: May 29, 2008

My son wanted an Ice Cream Social for his graduation party. It was a HUGE hit. I went through 3 gallons of it. YUM!

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hainesfamily

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Bondurant, Iowa, USA

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Reviewed: Oct. 14, 2007

I made this and used a large jar of cherries, chopped, with juice. I also reduced the pudding to 1/2 package. It was excellent! Got rave reviews!

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CHJONES50

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Reviewed: Sep. 14, 2007

This is AMAZING ice cream! This is our go-to ice cream recipe now. It's a great base for almost any flavor you can think of!

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faust4ever

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Reviewed: Aug. 22, 2007

this is our stand-by recipe that's always a hit. i use powdered sugar and cut back to 1 cup. i've also made this into an amazing mint oreo by adding a tablespoon or two of peppermint extract and crushed up mint oreos.

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JHANE7

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Reviewed: Jul. 18, 2007

I could only give this one 3 stars because of the issues with freezing. I used my 4 qt. ice cream maker and followed the recipe exactly. Once I put the ice cream mixture into the ice cream maker, I added milk to the fill line as instructed. The only kind of milk that we ever have is fat free. I think this is my downfall. Once the ice cream maker was done doing its job, the ice cream was the consistency of a milkshake, so we poured it into a large Tupperware container and put it in the freezer. It took overnight to freeze, but when I checked it in the morning, it was rock solid! We had to set it out for a LONG time before serving. So, I suggest using the thickest, richest milk - probably even whole milk, that way it will get pretty firm in the ice cream maker, then you can freeze it. I will be posting a picture soon.

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