AWESOME!!! I made this last night, refrigerated it overnight, and then put it in my Cuisinart ice cream maker today. I am a big custard fan, so I added an extra egg yolk. I don't have a candy thermometer, so I was a little nervous about watching for it to thicken up to the point of "coating the back of a metal spoon". However, after about 45-60 minutes in my stainless steel saucepan, it suddenly thickened up and I just knew that it was ok. I stuck a metal spoon in the mixture and it coated it like wax from a melting candle! I read the reviews about the vanilla and decided to add a full tablespoon. I also added Hershey's Dark Chocolate syrup and Reese's Dark Chocolate Peanut Butter Cups. My husband and I thought we'd died and gone to ice cream heaven! The only thing is I may drop back the vanilla next time as it was a little bit too much for me with the dark chocolate. Also, I have a small Cuisinart so I may drop down the recipe to 9 servings, as 12 was overflowing once I added the peanut butter cups. Thanks for sharing a GREAT recipe!
UPDATE: I just made a batch of mint chocolate chip Oreo. For a full batch: I still added the extra egg yolk. I chopped dark choc chips in the blender, crumbled about 15-17 Oreos, 1 tbsp vanilla, and added about 5-6 tsp on pure mint extract. Oh, and to make it green, about 25 drops of green food color. YUM YUM YUM!
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AWESOME!!! I made this last night, refrigerated it overnight, and then put it in my Cuisinart...