Reviewed: May 14, 2012

After a lifetime of making the 5 egg custard style traditional ice cream I thought I would try this. We LOVED it. The ice cream was lighter and tasted wonderful. The 32 serving size fit our old school hand crank mixer perfectly. I followed the recipe except I used Bakers Suger (smaller granular size) and used 3 teaspoons of vanilla instead of 4. I did not pre-mix anything and simply poured all ingredients directly into the ice cream mixer. NO MORE HASSLE COOKING THE TRADITIONAL CUSTARD STYLE ICE CREAM FOR ME. This was simple and tasted great.

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Reviewer:

cgmark

Reviewed: Apr. 24, 2012

I halved this recipe (and it's still plenty of ice cream for two or three people). The store didn't have heavy whipping cream, so I just used half & half and liquid vanilla coffee creamer (the full cream version, NOT the low fat or the sugar free). I also do not have an ice cream machine, so to make this without a machine, all I did was pour the mix into metal ice trays and cupcake trays. Leave this in the freezer for 45 mins, then take it out, blend it smooth and put it back in the freezer ... every 30 mins, take it out and blend again to keep ice crystals from forming. It turns out beautifully smooth and as good as from any machine. GREAT recipe!!!

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Reviewer:

torn8omickey

Reviewed: Apr. 23, 2012

I accidentally used 4 Tablespoons of vanilla & a whole pint of heavy cream & I can't imagine how this would of tasted/felt if I hadn't...Actually, I CAN imagine that it would be a bit bland & lacking in both flavor & mouth-feel. I should've known when I saw the proportions but I just couldn't seem to find my regular no-cook/no-egg recipe...

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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Apr. 5, 2012

So easy, and Oh So Good !!! Reminds me of Breyers Vanilla, which has always been my favorite !!

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4 users found this review helpful

Reviewer:

Domino

Reviewed: Nov. 27, 2011

5 this is the best ice cream ever will not buy any more ice cream.

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Reviewer:

m1angum

Reviewed: Nov. 26, 2011

I loved this simple recipe. It took no time at all to put the ingredients together and get it churning. It took exactly 45 minutes to churn. It doesn't taste sweet enough for me but I did forget to add the salt. That may be a factor but next time I'll a bit more sugar.

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Reviewer:

Foodluver

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Nov. 26, 2011

Great, simple and perfect.

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Reviewer:

beccaod

Reviewed: Sep. 24, 2011

Lacks character, but it's a solid vanilla (easier and faster to make with no eggs, too).

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Reviewer:

IVORYCASSIOPEIA

Reviewed: Sep. 15, 2011

Super easy and no cooking. My changes for 8 serving recipe (which was good for 4 only)...3/4c heavy cream, 1 1/2 c half & half, 1t. vanilla, 1/4t. salt, 1/3c nutella. Whisk, freeze and it's great!!

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5 users found this review helpful