Reviewed: Jun. 2, 2013

Truly delicious ice cream. I made it exactly as written. The ice cream is rich, silky smooth, has lovely vanilla flavor and also makes a great base for add-ins.

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Casual Cookie

Reviewed: Sep. 15, 2012

Good base recipe to add pumpkin pie spice. For richer custard, substitute cream for milk, add to other cream. Add 1 Tablespoon Pumpkin Pie Spice while cooking. Follow rest of instructions as written

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silagh

Reviewed: Sep. 4, 2012

Fabulous. Dropped the egg yolks to 5 and upped the vanilla beans to 3. Delicious. Stays creamy and almost marshmallow consistency when left out a frig for a few minutes to serve. There is no point to try ANY other recipe...this is the bomb. Was not "custard" like when I dropped the yolks. But may try some time with more. But ice cream perfection !!!!

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Reviewed: Aug. 22, 2012

This was my first experience making a custard based vanilla ice cream recipe and I must say I was very pleased with the results. I took a hint from comments on the 'eggy-ness' though, and only used 3 egg yolks. I could absolutely taste them, so can only imagine what it would be like with all 10, lol. It seems to me the amount of yolks has more to do with the taste than anything else as it turned out great, texture-wise, despite only using 3. Rich, smooth and "very vanilla" even without the extract, which I forgot to add in. I would just add a good pinch of salt next time, or perhaps reduce the sugar to 1 cup. I did not strain the mixture as it didn't seem to need it, plus it looks appealing with the vanilla seeds in there. I also swirled in a 1/4 cup of raspberry puree when finished. Absolutely amazing!

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CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Aug. 18, 2012

love this icecream one thing it s very very sweet but makes a great milk shake

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Debbie1018

Cooking Level: Professional

Home Town: Lakeland, Florida, USA

Reviewed: Aug. 11, 2012

Husband made this start to finish then ate it while I was out, so I didn't get to try. He said it was too yolky, so I guess we're trying another recipe next time, or cutting down on the egg yolks. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jun. 10, 2012

I love this recipe. I went to a french pastry school and we would make ice cream base called creme anglaise. This was closest to it. I noticed if you use heavy cream the ice cream is very rich and tastes a little buttery. The instructors at the school would say that as well and would suggest using half and half. I also cut back on my eggs too. I like to use 5 eggs because it is cheaper and makes the ice cream fluffier, I think 10 eggs is too much. I would also use at least 2-3 vanilla beans for more flavor.

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plundgren33

Reviewed: Aug. 6, 2011

Cut the eggs a bit, as suggested. Delicious and decadent! 1/2 recipe of this fits nicely into the Kitchen Aid stand mixer ice cream attachment.

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Timely

Reviewed: Jul. 4, 2011

Made a batch for 4th of July. We had a contest between five different ice creams and this one won!! I used 1 pt heavy cream, 1 pt half & half instead of a qt. of heavy cream. Also only used 6 egg yolks. After it was done, I stirred in 1 cup of boysenberry jam, then let sit for a couple hrs. YUMMERS....

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brattie

Reviewed: Jun. 21, 2011

I made this for a church function because of all the great reviews- if I had wanted egg custard I would have made a pie- not worth the trouble! HONESTLY-

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