Reviewed: Sep. 22, 2007

This stuff tastes too much like fast food ice cream. Not nearly creamy enough and too sweet.

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nelliott1234

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Reviewed: Sep. 22, 2007

Great! :)

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Kimberly

Home Town: Chesapeake, Virginia, USA

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Reviewed: Aug. 14, 2007

Wonderful. Have had it just vanilla and as a base for other flavors.

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Jill

Cooking Level: Expert

Home Town: North Syracuse, New York, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Aug. 2, 2007

This is my first try at homemade ice cream with my Kitchenaid ice cream attachment. I thought this recipe was very icy and reminded me of ice milk or something even less rich than that. My husband thought it was good. I also thought it was flaky like snow. For all the half and half and heavy cream I was eating it sure didn't taste like half and half or heavy cream. I'm going to try some recipes with cooked eggs in them, it just sounds like that might be what I'm looking for. I also thought the taste was very bland. I froze the bowl for 24 hours.

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jude24

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Reviewed: Jul. 24, 2007

This recipe is easy and flexible. I made two batches one vanilla and one chocolate. With both recipes I slightly heated one cup of half and half to help dissolve the sugar and salt I also added the coco at this time for choclate for the same reason. I also added more vanila I used pure vanila extract and doubled the amount as well as added a tablespoon more of sugar. In both instances I tasted my mix before freezing. I am already planning more flavors like espresso , strawberry , mocha . I will keep updating my flavors though. I hope this helps . Ice Cream Man

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the ice cream man

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Reviewed: Jul. 22, 2007

This was delicious. I followed the recipe exactly.

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Jul. 16, 2007

oh wow! very good and an instant treat on hot day. thank you a keeper.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jul. 14, 2007

This recipe was so easy, but the best part is how it tasted...wonderful. I've made it several times now and when my son had his tonsils out, that was the only ice cream he wanted. It's not too sugary. I also put sliced strawberries into this and it too came out great!

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Deetsy77

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Reviewed: Jul. 13, 2007

just one note to those who mentioned this froze "hard..." this is a hallmark of homemade ice creams. you will find that if you use a whipped-cream or custard recipe with lots of air or fat in it, it is less so... but that is a natural effect of less additives/processing. just set it out or microwave a couple of seconds to soften before serving. never store homemade ice cream for more than 2-3 days; it loses its great flavor and texture!

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Mamacherie

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Seminole, Florida, USA

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Reviewed: Jul. 13, 2007

Next time I will substitute whole milk for the heavy cream for a lighter version because as it melted, it looked like pure cream. I scaled it to 12 to fit in my machine and it called for 1/2 cup plus 1 tablespoon sugar. I substituted 2 tablespoons honey for that 1 tablespoon sugar. I love the honey flavor and it was just really excellent. It was SO good that I couldn't stop myself from eating it out of the top of the machine as it was freezing!

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jessicacooks

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 5, 2007

This recipe was fantastic! I chose it because of a pregnant friend who was coming over for dinner. Made it according to directions, but added another teaspoon of vanilla. I have never made homemade ice cream with out eggs, and was a little nervous about the texture. It was awesome. I will use this one from here on out. Thanks for a great and simple recipe!

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Mrs.Viv

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Reviewed: Jul. 5, 2007

I wasn't sure about this recipe, as I usually make ice cream with eggs; but I tried it for July 4th and added butterfingers; and it was heavenly. It does make quite a bit, more than our ice cream maker would hold; but it was so easy and delicious. I did warm the sugar and one carton of half and half and let that cool before putting it in the freezer; and this did not taste grainy at all. Enjoy! It's a keeper.

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Mary

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Reviewed: Jul. 4, 2007

This recipe was very bland despite adding extra vanilla. Will NOT be making again.

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ANBMOM

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Reviewed: Jun. 29, 2007

Very good and EASY recipe! Didn't change a thing (added a bit extra vanilla, only because we just love it!)and turned out yummy! Will definitely make again.

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Donna

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Sherwood, Arkansas, USA

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Reviewed: Jun. 29, 2007

This was wonderful!!! The taste was amazing and it was so easy!! Perfect, sweet, and creamy. It did freeze a little too hard to scoop, but that's no big deal. Just let it set out before you scoop it! :)

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Skylara

Cooking Level: Intermediate

Living In: Brainerd, Minnesota, USA

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Reviewed: Jun. 25, 2007

This was good and very easy. Thanks!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 23, 2007

I have made this recipe according to the directions and LOVE the taste. I just have 1 problem, it seems to freeze too hard after being put in the freezer. I make milkshakes with the ice cream (entire reason I tried it) and we can barely scoop it out. Any suggestions?

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Hope

Cooking Level: Expert

Living In: Sumter, South Carolina, USA

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Reviewed: Jun. 18, 2007

This ice cream had a really good flavor, but it had a grainy texture. That may have been because I didn't let it churn long enough...I'm not sure. Nevertheless, I probably won't make this one again.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Jun. 14, 2007

Very good homemade flavor--we really enjoyed this. I used half-and-half and one percent milk in place of the cream. I made the recipe for 16 servings, and it ended up overflowing my Cuisinart, so I'll have to adjust the recipe further. Good summertime treat!

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