Reviewed: Jun. 16, 2013

WOW! This was great. My three kids and I spent Father's Day making this and are enjoying it!

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Reviewed: Jun. 15, 2013

Warmed the cream and half and half to dissolve the sugar. Chilled overnight. Awesome vanilla ice cream! Saves well and doesn't freeze solid.

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ScottyD135

Reviewed: Jun. 14, 2013

This is delicious!!! After making it I put right into the freezer for 2 hours but could wait no longer. The consistency was like a milkshake and sooooo.good!!! The only changes I made were using Truvia Baking Blend sweetner instead of sugar and I took about 1/8 cup of water and dissolved the sweetener and salt in it and reduced 1/8 cup of the heavy cream ......next time I will not reduce any cream....and try to dissolve the sugar in a little of the half n half first. I think the water even such a small amount made it too thin. We will never buy commercial preservative laden, artificial ingredient laden ice cream again!!!!!

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Mimi

Reviewed: Jun. 9, 2013

So good! I did as some other reviews suggested and used about 1/3 c. of vanilla creamer for 1/3 c. of the 1/2 & 1/2. Next time, I might add even more vanilla or maybe some vanilla bean, but it's a great, EASY & FAST vanilla recipe!

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Jessica U

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Reviewed: May 18, 2013

The only sub I made is that I used vanilla bean rather than vanilla extract. That made for fantastic flavor, but I found the texture to be just shy of perfect. I would've given 5 stars for simplicity PLUS perfect, creamy texture. Don't get me wrong, the family ate every bite, but I could tell it wasn't as creamy as I wanted it to be. IMO you really need a eggs to get that truly creamy texture in homemade ice cream.

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ALEASTER

Cooking Level: Intermediate

Home Town: Morehead City, North Carolina, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 22, 2013

This recipe is all about the simplicity and it works. Simple tasty ice cream recipe that begs to be modified. This recipe just flat out works. We are going to mix in Somoas in tonight's rendition.

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katoadvi

Reviewed: Mar. 21, 2013

This is really good, I wanted a recipe that didn't use eggs, this filled the bill. I have made it 3 times in the last week and it was great each time. I did makes sure the sugar was all dissolved before I started to freeze it to avoid any grainy texture. I used half 35%(whipping) cream and half 1% milk as that is what we always have on hand it worked well! We like it, and our company did also. I am going to add fruit the next time!

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Katie

Home Town: Big Valley, Alberta, Canada

Reviewed: Feb. 4, 2013

Based on feedback I changed this to use a 2:1 ratio of heavy cream to half-n-half because some other recipes turned out a bit icy and I was looking for creamier. I also halved the recipe because my ice cream maker isn't that big and added two egg yolks to help emulsify. I mixed the ingredients together in the mixer for a minute or so prior to putting in the ice cream maker because my maker does not mix. As it was mixing, the cream started to whip up slightly so it had a bit of air in it. After about 10 minutes of mixing in the machine I added 3/4 cup of mini chocolate chips and some chopped walnuts (optional). As it came out of the ice cream maker I thought it was a failure because it was very light and tasted somewhat like whipped cream. But after being in the freezer for 3 hours it thickened considerably and was dense, creamy and amazing.

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CPJORDAN

Reviewed: Oct. 8, 2012

I really like this ice cream recipe with a few alterations. I don't stock half&half, but do stock heavy cream, so I substitute equal parts of heavy cream and 2% milk for the half&half. It's the only recipe I have tried where the ice cream doers not get too hard and icy after being in the freezer a few days. I also increased the vanilla to 6 teaspoons, since I didn't think there was enough vanilla flavor.

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alastan

Reviewed: Oct. 4, 2012

just tried this recipe and was thrilled with it. Going to make again and use add ins to make different flavors!!! quick easy simple and a crowd pleaser

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