Vanilla Ice Cream

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This ice cream is delicious and so easy to make. It reminds me of my childhood...making homemade ice cream with my parents and grandparents!

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Everyone Raves when I make this. Makes you want to Say "$$$$" Like in the "The Hoover" but not 3 letters... This is an Incredible Recipee, and for an Easy Chocolate add 4 - 8 OZ of Hersheys Choc Syrup after the mix has cooled. Even the People who Dont Like Sweets will eat this as if it didnt have sugar in it.

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Very yummy - it is definately more of a frozen custard than a light ice cream. I cut the number of egg yolks to lighten up the custard taste. It was still fantastic.

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Rich & Great!!!!

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I finally found my recipe for ice cream! I have made this recipe countless times over the summer and it's always a hit with friends & family. It's very easy to make and the end product is out of this world! I used all half & half in the recipe it is turned out perfect. I also tried fat free half & half with favorable results, tho it wasn't quite as creamy as with the full fat version of half & half. Still really good and a lot less fat.

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The family loved the intense vanilla flavor and creamy texture of this ice cream.

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This ice cream is delicious and very rich, but didn't really go well with the choclate chips we added since it is more of a 'french' (yellow vanilla than a 'white' vanilla due to the egg yolks... I would love to know how to prepare a similar 'white' vanilla which (I think would go better with some additions..

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I have never had such good tasting vanilla ice cream. It looks artificial, yet tastes so natural. The vanilla sugar does make a difference. Highly reccomended for those who love making ice cream.

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This was an incredible Ice Cream recipe that reminded me more of a rich frozen custard than ice cream. This is now my only ice cream recipe!

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I think this is five star recipe as long as you use real vanilla beans and not extract. I borrowed a little from Alton's "serious" vanilla ice cream recipe. If you want to do this I'd make the "Churn, Baby, Churn 2" ice cream as is, but when you return the cream, egg and sugar mizture to the stove, add the beans of one vanilla bean and the pod (and no extract. Bring it all to 170 like the recipe says, and then strain the mixture into its container to hold out the bean bits. You can't beat real vanilla!