I could only give this one 3 stars because of the issues with freezing. I used my 4 qt. ice cream maker and followed the recipe exactly. Once I put the ice cream mixture into the ice cream maker, I added milk to the fill line as instructed. The only kind of milk that we ever have is fat free. I think this is my downfall. Once the ice cream maker was done doing its job, the ice cream was the consistency of a milkshake, so we poured it into a large Tupperware container and put it in the freezer. It took overnight to freeze, but when I checked it in the morning, it was rock solid! We had to set it out for a LONG time before serving. So, I suggest using the thickest, richest milk - probably even whole milk, that way it will get pretty firm in the ice cream maker, then you can freeze it. I will be posting a picture soon.
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I could only give this one 3 stars because of the issues with freezing. I used my 4 qt. ice...