Reviewed: Nov. 6, 2009

I tried to make the ice cream smoother by adding one package of instant vanilla pudding. (I used sugar free pudding) Instead of the 1 1/2 c. of regular sugar I added 3/4 c. of the Splenda sugar blend and added one vanilla bean. It turned out really good. Not a bit icy.

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jan

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Reviewed: Oct. 26, 2009

Good for a no cook. Better if you're impatient like I was, but still not quite the creamy yumminess that a custard based ice cream produces.

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Melissa

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Sep. 23, 2009

This is a good vanilla ice cream that sets up just a touch icey. I made it in an ice cream maker using french vanilla flavored coffeemate and half the amount of suggested sugar. Flavors mellowed with time, such that I think it tasted better the next day than fresh. Even straight from the freezer I was able to scoop it, though the texture did not lend itself to classic round smooth scoops (wedges of ice cream worked much better).

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MEUGENI

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Reviewed: Sep. 19, 2009

Fantastic, better than store bought Ice cream!!!! I found out though when one time I put a little bit too much vanilla flavoring in it it tasted even better so add a drop or 2 more to make it awsome!!! 50 stars!!!!

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Kara

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Reviewed: Sep. 15, 2009

I made this and was VERY disapointed! I thought there was no flavor to it....will be posting my grandmas old recipe and sticking to it!

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marciaj99

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Reviewed: Sep. 12, 2009

This was so good, and so easy!! I also took out some of the mixture, and added fresh peaches to it. Then I froze it in a separate ice cream maker. Excellent recipe!!

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Awest

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Reviewed: Sep. 5, 2009

So simple, yet so delicious! Everyone raves about this when I make it and it keeps well for many days. Also made a batch with smashed cookies and it was awesome!

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BARNARDCOL

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Reviewed: Aug. 24, 2009

I gave it five stars when I would love to give it a ten star. Thank you for tis recipe it is so easy on any tommy young and old, not too much sugar and easy to make with or without an ice cream machine. If and when you have left overs longer than a few days it still taste fresh. One of the best that I have had, I let the ingredients set for a few days the first time that I made it. The second time no one wanted to wait longer than a day to put it in the ice cream machine. Each time it was excellent.

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MYBADA

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 20, 2009

This was really great considering that there were no eggs in it. A little icy, but overall very yummy! Thank you!

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katiecooks

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

I was a little nervous, but did not want to chance using eggs with 2 year olds. This recipe turned out amazing! I will never use any other, but this recipe again. Thank you!

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CARIE

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Aug. 14, 2009

Soooo good! You couldn't ask for an easier ice cream recipe. I was left wondering why I EVER buy ice cream at the store.

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jmhmom

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Reviewed: Aug. 8, 2009

turned out great. easier than custard recipies.

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wokeupdead

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Reviewed: Aug. 5, 2009

This ice cream is terrific and it's the only kind I make for my family. (I am not a big fan of homemade ice cream with eggs in it.) This recipe is quick, easy, and you don't have to worry about dealing with raw eggs. The taste is rich and creamy, and this recipe is a great base to work with for creating other flavors.

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Paige

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

Pretty Good stuff. Tasted very good but the texture was just a bit off for me (not smooth)but somehow that could have been my fault since I'm totally new at this homemade ice cream thing. I let the icecream ripen overnight in the freezer and even the next day it scooped out very easily.

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Jul. 31, 2009

Rave reviews from the 14 people we served it to. Nothing left.... Did as suggested and dissolved the sugar in the half/half first and added 1/4 tsp almond as well. Helps (but not necessary) to also make mixture a day early and get really cold in the refrig.

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Angie

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Jul. 28, 2009

This is by far the BEST vanilla icecream my wife and I have ever had!!! We used the recipe exactly as shown at the top of the page, with one small addition-- we added the pulp of 1 vanilla bean (crushed and scraped from the bean) to the mix before placing it in the icecream maker. It added an awesome layer of flavor along with the vanilla extract, and gave it that "authentique" vanilla icecream look with the tiny black specks.

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agentblu15

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Reviewed: Jul. 26, 2009

This is delicious! I dissolved the sugar in the heavy cream and let it cool in the fridge until it was cold. Then proceeded as the recipe advises with the addition of a little bit of almond extract to add flavor. Mix ins would be a great idea!

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Curly4991

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Reviewed: Jul. 25, 2009

So easy! A tad flat in the flavor department but overall great consistency and again, so easy!

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Niki Jo

Cooking Level: Expert

Home Town: East Lansing, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 19, 2009

This reminds me of when I was growing up in the 50's. Very simple and very good. It's even better when you add mashed up bananas or strawberry before freezing. Crazy good stuff!

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Sunshine

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Reviewed: Jul. 14, 2009

yummy with few ingredients! I think I will try adding some of the french vanilla coffee creamer next time. I also plan on making the eggless cookie recipe from this site.

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