Reviewed: Jul. 30, 2011

this is a great easy recipe! I also used a can of evaporated skim milk then added 1%milk to equal the 4 cups (half recipe), 1 cup sugar and 1 tsp vanilla, 1/2 tsp almond. I whisked all together in bowl, then poured into ice cream freezer, for 30 minutes. turned out great!

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jshimko

Cooking Level: Expert

Reviewed: Jul. 25, 2011

Very easy and tastes good too!

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megstof

Reviewed: Jul. 23, 2011

This was good, although the vanilla was a bit overpowering. I used it as a base and steeped some fresh chocolate mint in the liquid overnight, then added some chocolate chips towards the end of churning. It didn't turn out too bad. I think that, next time, I'll use half the vanilla extract and try half-and-half instead of milk...just to see how much of a difference there is. Still, it has a good flavour for a regular vanilla icecream.

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Julie

Reviewed: Jun. 1, 2011

I think it tastes like frozen milk. Really easy though

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luv2bake

Cooking Level: Expert

Reviewed: May 29, 2011

delicious!! I loved it. To make it very low calorie, and fat, use splenda instead of sugar. it still works. I used two percent milk and splenda.

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kittykat

Reviewed: Apr. 30, 2011

very good!

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strawberries

Reviewed: Mar. 15, 2011

This tasted great, and worked well. But I prefer Ice cream made with cream, it gives it that HARD ice cream texture as opposed to Snow Ice cream. this was great, refreshing, and I LOVE IT, but I am looking for something more solid. Upon attempting it a second time I replaced the Milk with Heavy cream, came out PERFECT! Just like scooping it out of a breyers carton.

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mrszink02

Cooking Level: Intermediate

Reviewed: Feb. 24, 2011

Perfect. It does taste like snow cream. I've heard so many folks talking about making snow cream this winter (we didn't get a flake!) and I have been craving some. I followed the directions to a T and it turned out smooth and delicious. I could close my eyes and it was just like the snow cream Mother used to make for us. Actually, hers was a LITTLE better, 'cause SHE made it.

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