Reviewed: Aug. 6, 2011

Cut the eggs a bit, as suggested. Delicious and decadent! 1/2 recipe of this fits nicely into the Kitchen Aid stand mixer ice cream attachment.

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Reviewer:

Timely

Reviewed: Jul. 4, 2011

Made a batch for 4th of July. We had a contest between five different ice creams and this one won!! I used 1 pt heavy cream, 1 pt half & half instead of a qt. of heavy cream. Also only used 6 egg yolks. After it was done, I stirred in 1 cup of boysenberry jam, then let sit for a couple hrs. YUMMERS....

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Reviewer:

brattie

Reviewed: Jun. 21, 2011

I made this for a church function because of all the great reviews- if I had wanted egg custard I would have made a pie- not worth the trouble! HONESTLY-

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Roxanne

Reviewed: Jan. 18, 2011

A little too rich. Reduce eggs and cream. More milk.

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maryande

Reviewed: Jan. 16, 2011

Oh my good, this is so good I almost cried tears of joy. Halved the recipe and added 4 eggs, otherwise I followed the recipe to a T. I only can say my boyfriend almost ate the whole thing at one sitting hehe, this ice cream is that good!! Thank you Melissa for this delicious recipe!

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Reviewer:

lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

Reviewed: Aug. 1, 2010

This ice cream is the way all ice cream should be! Delicious and smooth and so flaverful. I didn't have a vanilla bean so I omitted it but WOW what a great recipe. The thing that surprised me the most about this recipe was the flavor, it almost tastes like a hint of mint is in the actual ice cream, very weird but not overpowering. I did have problems with straining the custard, the process that worked best for me was i got a splatter shield and put it over a large bowl, i pour the custrd on top of that as much as I could without it overflowing and then moved it around with a whisk til the liquid had soak through. Wonderful recipe, I'd give it more stars if I could!

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Reviewer:

ANGELSTAR

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Greenville, South Carolina, USA

Reviewed: Jul. 19, 2010

Best Icecream ever... with a few modifications. 2 qts heavy cream 2 cups whole milk 2 cups sugar 10 egg yolks 2 Tbs vanilla extract This recipe is best if hardened for a few hours or overnight. My kids added cookie dough and it worked out well. You can add anything to this base and it will work.

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Reviewer:

ldyates

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jun. 11, 2010

Very good. Made it for a family reunion. It wasn't quite enough and it went very fast!

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Reviewer:

Valkerri

Reviewed: Jan. 30, 2010

This is truly a 5-star recipe, if you use 5 yolks instead of 10. I have David Lebovitz' ice cream cookbook, "The Perfect Scoop," and and this is very similar to his vanilla recipe except his only makes 1 quart. This recipe makes the perfect amount for any 2qt ice cream maker. For my very best results, I make the custard the evening before I want to enjoy and chill in the fridge overnight. I churn it in the morning and return to the freezer. By the time I'm ready to enjoy in the evening, the ice cream is perfectly set. Unlike "Philadelphia" style ice creams, this may be too soft right out of the churner to enjoy straight away, but always maintains a perfect texture in the freezer, just like (or better!) than store bought.

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Reviewer:

eRin

Cooking Level: Intermediate

Home Town: Livermore, California, USA

Living In: Burbank, California, USA

Reviewed: Jan. 24, 2010

Very good, but I'm glad I read the other reviews and lessened the eggs. I doubled the recipe, but I only used 1 quart of cream, and all the rest of the liquid I used half and half. I used 13 egg yolks total. Still creamy and tasty.. will definitely make again!

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