Michele Sodano Vaccarello Recipe Reviews (Pg. 1) - Allrecipes.com (10353692)

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Michele Sodano Vaccarello

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Butter Pecan Ice Cream

Reviewed: Sep. 9, 2013
I changed the instructions b/c they didn't make sense. You can't boil custard b/c it won't turn out. I'm going to scald the initial mixture, then cook it to 180 degrees on a candy thermometer. Also, switch the half & half and heavy cream, and, because I'm making 4 qts., I'm dividing the sugar to half brown and half white.
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Vanilla Ice Cream VII

Reviewed: Jul. 22, 2013
I love this recipe! The changes I made were that I scalded the milk/cream mixture, then when I added some to my eggs, I didn't have to worry so much. After I added the eggs to everything else, I inserted a candy thermometer and cooked it till it reached 180 degrees. No worries about boiling!
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: May 27, 2007
I just finished making these scones and they are the BEST scones I have ever made. The texture is just like the scones I buy from my local trendy bakery. I am already thinking of different ways to make them - adding blueberries or cranberries instead of raisins, or adding lemon or orange zest, etc. I drizzled a glaze on mine, but they really don't need it. My mother loved to make scones, and I wish she was alive to taste these. She would surely love them.
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