Reviewed: Aug. 2, 2008

Good Recipe...Very expensive, but I've been wanting to try it. I made mine as chocolate. I followed the recipe but added almonds and chocolate syrup to taste. Then froze in freezer for 24 hrs after it came out of ice cream machine.

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Mike

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Reviewed: Aug. 1, 2008

Made this tonight for guests and they raved about it and just generally seemed impressed that I would go to the "trouble". HA! This was soooo much better than another recipe I tried from this sight that used whipped cream. It's so easy and very creamy. This will become my standard recipe for vanilla!

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Fern

Home Town: Easley, South Carolina, USA

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Reviewed: Jul. 28, 2008

This is the first time I made ice cream and was a little scared to use the recipes with raw eggs so I came across this one and I'm so glad I decided to make it. It was so easy and so delicious. I cut the recipe in half only because there is 2 of us and I'm mad I did because I need to make more already. So much better than store bought. I didn't think it was too sweet like others had said. This is a great vanilla ice cream, next time I'm going to add oreo's.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Jul. 26, 2008

very creamy. I added about 1/4 cup irish cream coffee creamer and it was really good.

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Jul. 12, 2008

Great vanilla flavor.

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SPACIESTACIE

Cooking Level: Intermediate

Living In: Marshall, Texas, USA

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Reviewed: Jul. 11, 2008

It was ok! I prefer a creamier ice cream. This was very icy. My adult kids want me to go back to the old way and that's Junket Tablets used to make ice cream. You buy them in baking dept. as puddings and gelatins. My Mom always used it and it makes a very good creamy ice cream.

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von

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Reviewed: Jul. 8, 2008

I changed the serving to 12. Instead of heavy cream, I used whipping cream. I have an old stove, and put the temperature on 3. I didn't let the creams boil or even simmer, just let the sugar dissolve. I tasted the ice cream as a liquid, and also had my husband try it. We agreed it was pretty darn good. I found it to be too sweet since I was going to make Kahlua (homemade, and non alcoholic.) flavor. I added in another cup of half and half, and another quarter cup of the whipping cream. I added about a an 1/8 of a cup of the Kahlua mix. The ice cream did come out with an icy texture, but it was still good, and my husband actually prefers it that way. We both agreed to keep this base, and make chocolate next time.

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WannaBeChef

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

my family love this icecream.we will keep on making this. thank you

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gidget

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

My family loves this recipe. It's very easy. Tip for keeping it soft even after it's been in the freezer for a while: don't add the cream to the mix before it goes into the ice cream mixer. While the freezer is working, use an electric mixer to whip the cream into stiff peaks. After the freezer stops, let the iced mix harden for about ten minutes. Fold the whipped cream into the iced mix until combined. Allow to harden for at least two hours in the freezer or it will be too soft to serve.

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TexasGirl

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Reviewed: Jun. 3, 2008

Made this without alterations and it was wonderful. Everyone in the family raved over it and it was a great option for the pregnant women in the group who didn't want to eat the raw eggs.

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Jana

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Reviewed: Jun. 2, 2008

We used this for a recent Girl Scout cook out. I doubled it for the large maker we own. We only took home a very small amount as most people had second. The recipe was so loved that one family was inspired to get their own ice cream maker. :)

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Amy

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Reviewed: May 26, 2008

This recipe's makes a great base for multiple ice cream recipes. I made strawberry and "cherry cordial"(cherries and dark/semi sweet chocolate chips) using the base straight(as-is). * for any fruit mix-ins: Add sugar to fruit in a freezer bag; zip and squeeze the fruit and sugar together. Add the fruit mix-ins AFTER the ice cream is made. I do cook some of the cream ingredients and add egg to this recipe; while I know this is a "no-cook/no-egg" recipe, I wanted that creamy "Haagen-Daas" texture. I add 4 eggs, using yolks only first, then the whites. It worked beautifully for my pina colada ice cream. Some egg bits do cook in it; a sieve or strainer is best. Also handy is a 2-quart pitcher with multiple openings--great for chilling the mixture/custard before freezing. If you like custard-style, use the slotted opening when pouring the custard; that will get out any egg solids your sieve missed. Using this recipe straight or making it custard, this is my Master Ice Cream Base.

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Janell L. Clark

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: North Charleston, South Carolina, USA

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Reviewed: May 15, 2008

Good ice cream as is. I like to reduce the fat by using fat free half and half, and 2% milk instead of heavy cream.

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Alta

Cooking Level: Expert

Living In: Independence, Missouri, USA

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Reviewed: May 10, 2008

Easy, delicious, creamy!

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ROCKSTIZZLE

Cooking Level: Intermediate

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Reviewed: May 7, 2008

Very easy! I never remember how much 1/2 and 1/2 to buy so I go with all heavy cream and mix with 50/50 with milk. This is a family favorite now.

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Nickie

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Reviewed: May 5, 2008

What a great recipe! This ice cream tastes just like the kind my parents made when I was a kid. I cut the recipe in half and also added 1 extra tsp. of vanilla. This recipe does produce an icy product but that to me is what homemade ice cream is. It will not be creamy like Ben & Jerry's but you will get an authentic homemade flavor. I'll be making this all summer! Thanks for the recipe!

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Weatherlass

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Reviewed: Apr. 5, 2008

This was wonderful & simple to make :)

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 22, 2007

Great recipe. Simple and easy. To solve the problem of gritty sugar in the ice cream, use powdered sugar instead. No need to dissolve, no need to heat.

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Ashley Wooding

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Port Washington, Wisconsin, USA

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Reviewed: Nov. 18, 2007

What a great, simple recipe. I actually made eggnog ice cream using this recipe. I used 3 cups of organic egg nog, 1 cup of heavy cream (to make up for the fact that I accidentaly bought lowfat eggnog- but I used two kinds and one was full-fat) and 1/2 cup half-and-half. Just used 2 tablespoons of sugar since the eggnog is already sweet. I did add about 1/4 teaspoon of nutmeg, and only half the vanilla. Rum extract would have been good but I didn't have any. Only took 2 minutes to put together and about 20 minutes in my ice cream freezer. So good! The whole family enjoyed.

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