I don't like the hard consistency that homemade ice creams are notorious for, so I added 1 TABLESPOON of pure vanilla extract which contains alcohol. This also added extra vanilla flavor. Instead of real eggs, I used egg substitute since that's what I had on hand. Once the ice cream had ripened in the freezer overnight, it was still creamy. I also used this as a base for cookies n' cream and blueberry cheesecake ice cream. UPDATE: I've made this a few times more, and in addition to the vanilla extract, I've also added 2 teaspoons of vodka (flavorless) to maintain a softer consistency in the freezer. I have a 2 quart mixer, and this recipe almost overflows, so keep this in mind especially if you plan to add mix-ins.
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I don't like the hard consistency that homemade ice creams are notorious for, so I added 1...