Creamy Vanilla Ice Cream

We Wisconsinites are known for our frozen custard, and we like it rich! So instead of two eggs I used 1 egg and 3 egg yolks, and 1 T. of vanilla paste (has the little vanilla bean specks in it). Normally I temper the eggs separately as in traditional custards, but this method is a lot easier. If you have a candy thermometer, getting the mixture to as close to 180 degrees, being careful NOT to let it come to a boil, will produce the creamiest ice cream, as will care in not over churning. Proportions of milk, cream or half and half can vary so much in vanilla ice cream recipes, and this one is perfect!

WOW! This is amazing! In the past, I have tried ice cream recipes, all of which have hardened once put in the freezer for storage. This recipe however, resulted in an ice cream which froze like any store bought ice cream, smooth and pliable. The flavor was also top notch! The only variation I made, was I added the seed of one vanilla bean into the custard mixture, as well as the vanilla extract. Highly recommended!

Be careful while cooking this! You don't want to get impatient and end up curdling the milk. For best results, make sure you get the mixture really cold before processing it. I used a Cuisinart ice cream freezer and it was ready at soft-serve consistency in 25 minutes. I served this over "best brownies" which I found on this website. It was a PERFECT combination. Oh, and a brief note: The high butterfat in this recipe tends to dull the vanilla flavor so don't be afraid to add extra vanilla.

I doubled this recipe to put in a 6 quart ice cream maker. It was wonderful. I also added blackberries. If you add berries make sure to mash them up beforehand or else they'll freeze into hard individual berries. The ice cream had a great texture and a nice custard flavor to it. Everyone loved it.

I was looking for a good homemade vanilla ice cream that has cooked eggs in it, so I tried this one. The custard only yielded about a quarter of the ice cream tin, so I had to add tons of milk/half-half to get it to the fill line. I also put in 1/2 tsp. more of vanilla than the recipe stated and it still didn't have enough vanilla. I will try this recipe again, but using 2 T. instead of 2 1/4 tsp. -

I made this recipe twice on Memorial Day to give my kids something fun to do in the kitchen. The first time I followed it to the tee and it was GREAT! The second time we decided to make Mint Chocolate Chip ice cream with it. We used 1 tsp. vanilla extract, 1 tsp. mint extract, some green food coloring then added 1 c. semi-sweet chocolate chips to the mixture half way through churning. This also turned out wonderful. My kids liked it so well that they said "I don't know why anyone buys ice cream at the store. This is way better and really easy." This also freezes like the really good ice cream (not hard as brick). I think that says it all and it is definitely a keeper. Thanks for such a great recipe.

This is very good. I doubled the recipe for my 4 quart freezer (still didn't come all the way up to the fill line).

This is the best ice cream ever. We have made it numerous times this summer and it comes out great. Store bought ice cream is blah compared to this. We use pure vanilla (5 tps) and it has such great vanilla taste! Everyone who has tried it has asked for the recipe.

Have made this recipe several times now and it has turned out perfect every time. Very rich. Definitely a high-end taste. Only upgrade was to use vanilla paste (available from King Arthur Flour)in place of vanilla. It contains the vanilla seeds for the little black specks.

Has become the base for all of my icecream flavors. Was a little afraid of the egg but it was well worth it.

My son's 18th birthday party is this weekend and I promised him that I would make homemade chocolate chip ice cream to go with his chocolate chip cake. I was bored with the recipes in the booklet that came with my ice cream maker and they never tasted just right - always kind of grainy with a filmy aftertaste. So I went looking for one to use today and this one takes the cake! I modified it just a bit and doubled the recipe and here is what I used - **note this made a perfect 4 quart serving size!** 4 eggs, 2 cups of sugar, 1/2 tsp of salt, 4 cups of whipping cream, 2 cups of half and half, 2 cups of milk (I used 2%), 3 T vanilla, mini chocolate chips. I started by taking the sugar and the eggs and creaming them until they were thick and gooey. In a medium pan, I put all the milk and cream in and stirred it constantly. Once it was hot, I added the vanilla and the egg/sugar mixture. I continued cooking on medium heat about 15 minutes, still stirring constantly. After about 15 minutes, it will start to thicken nicely and stick to the back of the spoon. I pour my custard into a bowl and lined the top of the custard with plastic wrap before adding the lid. Let it cool for a few hours in the fridge then popped it in my Rival and started churning! I added the chocolate chips about halfway through the churning process. It took a full 40 - 45 minutes but it was perfect when it came out! I felt like I was eating an ice cream sundae fresh off of the farm! Thank you so much

This is a very good recipe - the secret of which is getting really good vanilla. I recommend Madagascar Vanilla Bean Paste. It's ll cost you, but it will be worth it. Check the amount of sweetness before you refrigerate, as you loose some of it during the freezing process. Also, I recommend a candy thermometer for temperature control - it is very easy after the 175-degree mark to burn the mixture, but you will need at least that temp to get it the right thickness. Refrigerate the mixture for at least 8 hours, the colder it goes into the ice cream maker, the smaller the ice crystals - the smoother the ice cream. Enjoy!

Oh my! I could not believe how creamy this is! Wonderful! I used 4 egg yolks instead of 2 eggs and added an extra 1/2 cup sugar. It is as close to Blue Bell as I've ever gotten!

This recipe came out perfectly, smooth and creamy. There are so many recipes on Allrecipes that don't require eggs, and people complain that the ice cream is hard/grainy. And that so many people don't realize is that it's the eggs that make the ice cream smooth and creamy like you like. This recipe is perfect as is. Also, if you want it to taste like Baskin Robins Vanilla use powdered sugar instead of regular.

AWESOME!!! I made this last night, refrigerated it overnight, and then put it in my Cuisinart ice cream maker today. I am a big custard fan, so I added an extra egg yolk. I don't have a candy thermometer, so I was a little nervous about watching for it to thicken up to the point of "coating the back of a metal spoon". However, after about 45-60 minutes in my stainless steel saucepan, it suddenly thickened up and I just knew that it was ok. I stuck a metal spoon in the mixture and it coated it like wax from a melting candle! I read the reviews about the vanilla and decided to add a full tablespoon. I also added Hershey's Dark Chocolate syrup and Reese's Dark Chocolate Peanut Butter Cups. My husband and I thought we'd died and gone to ice cream heaven! The only thing is I may drop back the vanilla next time as it was a little bit too much for me with the dark chocolate. Also, I have a small Cuisinart so I may drop down the recipe to 9 servings, as 12 was overflowing once I added the peanut butter cups. Thanks for sharing a GREAT recipe! UPDATE: I just made a batch of mint chocolate chip Oreo. For a full batch: I still added the extra egg yolk. I chopped dark choc chips in the blender, crumbled about 15-17 Oreos, 1 tbsp vanilla, and added about 5-6 tsp on pure mint extract. Oh, and to make it green, about 25 drops of green food color. YUM YUM YUM!

This is such an easy, tasty vanilla ice cream recipe! Even though it is a cooked version, I found this to be very easy to make, and everyone loved it! I used this recipe as a base for homemade cookie dough ice cream and used the "Cookie Dough for Ice Cream (eggless)" recipe on this site. Although one recipe didn't make enough cookie dough for this ice cream recipe, the results were absolutely delicious. I will definitely make this again!

great base take your time and warm it up slowly stir constantly 178* and smooth as silk it is well worth it

I love the quick (no-double-boiler) method, but agree with others who mention cooking longer (180-185 degrees) for the best results. I was short 1/2 cup of heavy cream but went with the recipe anyways. Also, I used vanilla beans in place of the extract. Since it wasn't quite ready last night, I sampled it this morning (6am treat!) and loved how creamy and delicious this turned out! My bf prefers this recipe over some others I've tried, as it's not too custardy. --I stirred in some crushed oreos to half the batch...oooh what a treat! (Note: this recipe is nearly identical to Vanilla Ice Cream I.)

This made a nice base for our cookie dough ice cream using the cookie dough for ice-cream recipe from this site. I thought it tasted little too eggy on the first night but it was perfection the second night. I think the directions are missing the important step of tempering the egggswith the warm milk before adding them directly to the custard. Other than that this is a keeper.

Simple recipe with great taste! It was done perfectly after 30 minutes in the freezer (doubled recipe) . I put it in a container in the freezer and the next day it scooped like store bought! This is a keeper in our family.

This is without a doubt the alltime best ice cream I have ever made - and I've made a lot of ice cream. After reading other reviews the only thing I did differently was to double the vanilla. In addition to the wonderful taste, the texture is perfection. This is my new ice cream recipe. I seriously doubt a better ice cream recipe can ever be found. Try it - you will NOT be disappointed.

With 2 eggs and 2 yolks like previously stated, this is the PERFECT base Ice Cream recipe! A keeper, Thanks!

This tasted good, but I will have to try this again. The instructions for this was not detailed very well. Unless you've made ice cream before it's a little confusing.

I've tried others..this is the only one you need.

This is absolutely wonderful! I wouldn't call it ice cream ... it is more of a frozen custard. But, whatever you want to call it, it is definitely a winning recipe. Very simple to make, very rich and creamy. Exactly what we were looking for. So far this is our favorite recipe. Thank you for sharing Mary!

I just got an ice cream maker a few weeks ago and have been obsessed with trying different ice cream recipes every since. Of the many I have tried back to back, this is hands down the best! Wonderful creamy taste and texture. I added extra vanilla to taste and it tastes like Blue Bell! I recommend using this as a base for other flavors like cinnamon or chopping up candy and mixing it in!

Rich and creamy. I loved it. This will be my recipe for homemade ice cream from now on.

made this in my old fashioned hand crank freezer and i will never buy ice cream again! i did add about a quarter of a gallon of 2% milk though b/c my freezer is REALLY big and the recipe barely filled up the bottom! it was still absolutely delish and i will make it probably every few days for my husband!

This ice cream is unbelieveably good. I recently cut Splenda (and therefore store-bought ice cream)out of my diet. I made this using 1\3 cup plus 1 and 1\2 tablespoons Truvia instead of the sugar. This is much better than the sugar-free ice creams from the store, and I highly recommend using Truvia in this recipe if you are looking for a healthy dessert.

a big improvement on the recipe I was using!

I have been goofing around with my ice cream maker and this is my favorite recipe I have made so far! Served it with "Hot Fudge Sauce II" from this site, but I doubled the chocolate in that recipe. Cooking the custard took forever though! I had to stir it for 45 minutes! My boyfriend said it was worth it though!

My family and I did not like the taste of this ice cream. Very eggy taste and smell. Most of the people that have reviewed this and gave 5 stars has changed the recipe in some way. We made exactly as stated. Sorry not a good taste as is. Very nice creamy texture.

We made this for the first time on July 4th. It was a huge hit! My 6 year old daughter said it was the best she had ever had, "even the professional kind". I did double the recipe as we have a 6 qt. freezer. I also followed the advice of other reviewers and added more vanilla (1 Tbsp./recipe). Tip: DON'T ADD MILK OR ANY OTHER INGREDIENTS TO FILL LINE. I think this may be the problem others are having.

LOVE this recipe! I didn't change a thing and it turned out perfect!!!

Very good!!I made this into chocolate by adding 2oz. of semi sweet chocolate chips after removing from stove. It came out GREAT. I plan to add 1 can of sliced peaches in tonights batch. !!Great recipe!!

This was perfect for my Cuisinart Ice Cream Maker. I only used 1 cup of cream because that's all I had, and 3 cups of 2%. I added one more egg then called for, and a bit more sugar, too. The ice cream was indeed creamy and smooth and oh-so-good! Served with Fresh Strawberries on top. There were NO left overs.

Loved this! I used only 1 cup of 1/2 and 1/2 and the rest 1% organic milk. It was delicious. I also added fresh mashed peaches and the juice of one fresh lemon. I love what using a cooked custard does to the taste of homemade ice cream. Wonderful!

I used this as a base recipe for a banana ice cream. I did sub. the 2 eggs with 1 egg and 3 yolks. I used 4 pureed bananas, stirred them in after cooking and it was awesome.

We made this recipe and it turned out great. We will use this recipe from now on.Very thick and creamy ice cream.

I loved this recipe. very flavorful and creamy. I also loved the fact that the eggs were cooked and that you used the whole egg. I've gotten tired of stacking egg whites because of recipes that only use the yolk. this one is a keeper. I halfed the recipe, and used organic vanilla extract. For those living in France, I used Elle&vire creme Fleurette entiere (30 %) as the whipping cream and Elle&vire Fleurette 15% as the half and half cream. I cooked everything, let in cool then put in the fridge until cold then poured it in my ice cream maker. it was delicious.

This was delicious. My ice cream maker holds 1 1/2 quarts and this was just slightly too much custard for it to handle, so next time I will freeze it in halves.

This is the first ice cream I have made from scratch with my new ice cream maker. The other ones were from mixes and were very icy and I was afraid it would always be that way. But this ice cream is not the slightest bit icy! It's sooo smooth and creamy. I will probably never make a no-cook ice cream recipe after enjoying this stuff.

Fabulous and truly creamy! I added an additional egg (actually just an egg yolk) for added creaminess. I also added an extra teaspoon of vanilla. I went by the directions except for one thing. I cooled the mixture surrounded by ice but didn't wait for it to get really cold because I had limited time. It was slightly cold then I put it in the ice cream maker to let it get thick. After about 20 minutes I took it out and separated it into two different containers. In one, I added crumbled double stuff oreo cookies. In the other, 1/4 th cup miniature chocolate chips and 1/4 th cup Reeses peanut butter chips. Both tasted divine but if I absolutely had to pick one over the other, I'd choose the oreo cookies. It's heaven on earth! Several family members and friends tasted it and gave it rave reviews!

Easy-(be patient.....) The best recipe there is. Don't waste your time with uncooked....you won't be happy. Get it really cold before freezing in your machine.

Love, love, love this recipe! I double batch doubling everything except did 2 whole eggs and 2 egg yolks. It does do better when refrigerated overnight I think. I did 1/2 of it same day several hours later and the other 1/2 the next day with oreo. Both turned out awesome, but the next day one froze up a little better. I also love how it doesn't get rock hard. This will be my base for all flavors! Thank you!!!

I didn't have an ice cream maker, and it still came out good! My only problem was the egg smell, overall, it was delicious! Thank you for sharing! God bless!

We tried several before this one and it is far and away the best! My husband and I love peanut butter so adding a large spoon full when heating adds great flavor!

This is so good!! We couldn't stop eating it!

Really, really good. We added crushed butterfinger when we put it in the icre cream maker.

Awesome flavor! I have been using the Ben and Jerry's recipe but this is actually better. It comes out deliciously rich and creamy. It did get icy after about a week but this is often the case with homemade ice cream.

My son loves custard style ice cream so I added 2 more egg yolks and a teaspoon more vanilla.Very rich and creamy, just what we were looking for.Thanks for this great recipe!

It's definitely a custard, but it's delicious!

Thanks for the help daughter in college and loves ice cream!!I substituted a 14oz can of sweetened condensed milk and filled the can with 1% milk for the half and half. Then added 3 TBS of sugar instead of the cup. It came out great! PS skip the eggs and cooking!

I increased the vanilla to 1 Tbl to give it a strong vanilla flavor, added an extra egg yolk, and cooked it to a slightly higher temperature, based on the previous reviewers suggestions. Excellent recipe. Smooth, creamy with a nice body to it. Highly recommend it!

Incredible. I first made it for a cookout and I added a quart of fresh crushed strawberries. The next time I served it buffet style. Everyone agreed it was perfect without adding a thing!

Oh my goodness! My girlfriend came home with an ice cream freezer she found at Goodwill and wanted to try it out. So off we went to the store to get ingredients for this recipe and came home to our own little test kitchen. We followed the directions exactly, except for one minor change. We drained and added one small can of crushed pineapple to the mix. This was superb. My girlfriend is quite impressed with my kitchen abilities. Again. Our only mistake in doing this recipe is that we didn't double it. It only filled the can about 1/3 of the way up. Next time, we go for a gallon of pure heaven.

This was by far the most delicious homemade ice cream I've ever made. It disappeared immediately!

This ice cream was delicious but I did make two minor changes (one of which was on purpose) - I used 1 vanilla bean instead of vanilla extract and I only let it set up in my fridge for a few hours before putting it into my ice cream maker. I wanted to try the flavor of a vanilla bean since extract tends to make ice cream taste "store bought". One bean didn't yield a very strong vanilla flavor, but that could be due to the fact that I needed the ice cream the same evening as I made the base. Therefore, the base didn't sit as long as it probably should have to allow the flavors to meld and mellow. The flavor and texture was so good after on a few short hours in the refrigerator that I can only imagine how wonderful they must be after allowing the base to sit overnight. I'm looking foward to trying this recipe again!

Better than blue bunny!

This made the best ice cream! I have used this recipe twice, once adding strawberries and Oreo cookies. The 2nd time I increased the vanilla just a little and added pureed strawberries. Very creamy ice cream, this recipe is a keeper!

This is the perfect recipe for vanilla ice cream. We made two freezers for a family reunion. What a hit! The little bit left over was frozen and eaten later, and it was just as creamy and delicious then. Didn't get icy at all. Thanks, Mary, we're using this recipe again!

really really good and rich. chopped up 1/4 of a vanilla bean and added it

Excellent recipe!! The first time I made it I used vanilla beans in place of the extract, second time I added 2 tablespoons cocoa powder....it was amazing!! This time I'm adding 1 tsp cinnamon and some puréed peaches...you can add anything to this basic vanilla recipe and make so many different flavors! My family loves how creamy it is!! :-)

Wonderful!!! Made this over the Fourth of July weekend in a hand crank ice-cream maker. I adjusted the recipe to be 5 eggs, 2 1/2 c sugar, 1/2 t salt, 6 1/4 c whipping cream, 5 c 1/2&1/2, 1 T Vanilla, 1 vanilla bean. Adjustments I made to the recipe to lighten it up were to replace the whipping cream with the 1/2&1/2, and use 2% milk for the called for amount of half and half. I also reduced the sugar by a half cup, and cooked a vanilla bean with the custard to give the ice cream a boost. Very yummy stuff!

Sooo creamy. Yummy.

I thought this had excellent texture and the flavor was almost what I was looking for, but I found it to be a little too eggy for me. I doubled the recipe and followed it exactly, maybe when doubled I shouldn't have doubled the eggs as well. I will still use this as my base recipe, but use only 2 eggs when I double it next time.

this recipe is perfect. i made it for a family gathering and everyone loved it. i did ice cream once before ad it was hard but this one is creamy. i tried it on blueberry pie, apple pie, in rootbeer and by itself and i dont know what which i like more. im about to make more tonight. next i think i will try chocolate. then raspberry chocolate chip, mint chocolate chip and when i feel like getting really creative i'll try a peanut butter chocolate chip with a caramel swirl.

UNBELIEVABLE ice cream. I followed the recipe exactly and it came out perfect. I would not change a thing. Absolutely delicious.

I have to give this the maximum stars for taste. It really is the richest, most creamy recipe you will find. However, for some reason it's very slow to freeze. We have to crank our machine for 35 minutes!! We've made this so many times and we have to do the same thing. Maybe because of the richness?

I made this icecream for my daughter's birthday party and it was a huge hit! It is well worth the time and effort. I'm going to serve this with a rich chocolate cake for Christmas Dinner.

This was a WOW!!! My mom said it was great especially when I added caramel sauce on the top. THANKS.

Superb!! My kids loved it and said it was better than store-bought and I only buy Breyers and Edy's. Only my husband didn't care for it; he thought it tasted like whipped cream - it wasn't sweet enough for him. -Update: Even though I rated this 5 stars, I still came up with small pieces of egg white no matter how slow I heated it. So I did what I knew to do and that was to warm the milk to a light simmer and combine the eggs, sugar and salt separately and temper the egg mixture. This time it was perfect. No little pieces of egg yolk.

Made this recipe exactly as written. Let the custard cool for a few hours in the fridge and then made it with my cuisinart ice cream maker. If I had to rate this recipe the day I made it, I would give it 4 stars for tasting a bit too "eggy" but 5 stars for texture. However, the next day the eggy taste mellowed out and the ice cream was fabulous - more than 5 stars for sure! This is my first time making a custard based ice cream at home and I can not get over the texture of this ice cream - it is so good. This definitely goes in the "keep" pile! Thanks!

Made this for my youngest's b-day and it was really good! Followed the recipe EXACTLY as written and heated it on medium-low whisking more and more as it got closer to temp. I might try more egg yolk next time and a better vanilla but still better than store bought!

Creamy & delicious! Followed the recipe very closely - I doubled everything but TRIPLED the vanilla - cooking the custard mixture just to 180 degrees, stirring constantly. Stored in the fridge overnight & I'm not sure why but there were some curd-like chunks which I just strained out prior to adding the vanilla just before freezing. The double recipe was enough to serve 10 adult & 4 children & was LOVED by all! I'm really glad I tripled the vanilla, & I could see this easily being used as a base for other flavors!!!!

Creamy with a great texture but a little too sweet. I would prefer the sugar to be adjusted down (I'll start with a decreased amount of 1/4 c. next time and see) to better taste the vanilla. I used fresh vanilla too by scrapping a bean into the base. I also poured the base into a popsicle mold and when ready to eat I dipped an end into "Magic Shell" chocolate coating.

This recipe is very good. I used 1 whole egg & 3 yolks like a previous review suggested. Tonight it will be served with Peach Cobbler. Yum!

This is the creamiest vanilla EVER.

Absolutely delicious! I slimmed it down slightly by using lowfat milk instead of half and half, but kept the whipping cream, and it was still pretty rich. I also used a real vanilla bean that I scraped out, and still used another tablespoon of extract. I can't wait to make this again. I just wish it would freeze faster so we could devour it right away.

OMG! Made it as directed except used 1 egg instead of 2. Just what old fashioned vanilla ice cream should taste like. My only regret is that we didn't quadruple the recipe!

This recipe is really rich. It was good but it was like a heart attack in a cup. I would make it with half and half instead of with cream and non fat milk instead of half and half.

A DECENT ICE CREAM BUT WILL ADD MORE VANILLA NEXT TIME

Delicious!!! I used vanilla bean paste instead of extract, so there were black vanilla bean specks throughout the ice cream. Letting the ice cream chill in the refrigerator overnight before freezing in the ice cream maker really improves the flavor. Thanks for the awesome recipe!

Very enjoyable ice cream. I used Madagascar Vanilla beans though. Only needed one pod worth of beans.

Delicious! I used 4 egg yolks instead of the 2 eggs. :)

This is a great custard style recipe, don't be afraid to add more vanilla though. I don't like things too "vanilla-y" and this recipe doesn't have enough even for my taste! Can't wait to experiment with different flavors and mix ins!

This recipe is awesome! This is the first ice cream I have made that has to be cooked and I was a little worried about whether the eggs would be smooth in the mixture. Turned out wonderful. I used a whisk to keep the mixture stirring while it was cooking. We doubled the recipe for our 4-quart ice cream maker and added some fresh strawberries that I chopped and mashed a bit. The ice cream is creamy and doesn't freeze so hard that you cannot scoop it. I tried two other recipes that did not use eggs or require cooking and they did not have the creamy texture and froze so solid that they could not be scooped. Try it, and you will love it, too!

fabulous and I can't get enough. Iserved it over peach cobbler last night.

I made this according to directions except just as I was cooling it I added 2 chopped up Dove candy bars. THIS WAS SO GOOD!! Everyone loved it. I am making it again today along with the cinnamon ice cream. I also made it without the chocolate and made the mistake of switching the measurements for the cream and half and half...it didn't set up as nicely as the chocolate where I did it correctly. Lesson learned...It was still great tasting though-it just froze harder and took longer to set up in the freezer.

The best vanilla ice cream!!! I am going to make this again and use it as the base for apple pie ice cream. I have used this as the base for cookies and cream and it was amazing!

Turned out perfectly. It was my first time making a custard style ice cream. I wish i left it in the ice cream maker so it could set up longer i stopped it after 20 mins, i will let it go for 30 mins next time.

Amazingly easy and delicious

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.

By far the best ice cream recipe I've tried! Due to an ingredient shortage, I added 2 and 3/4 c. heavy cream and only 1 and 1/2 c. half and half. Insanely rich with the extra cream, but GOOD!

I enjoyed this recipe; tasted like I expected, but the other two members of my household had a bite or two and then refused any more. Apparently they thought it had a funny "sulfuric" after taste from the eggs, and I have to agree that it at least didn't smell too appetizing for the same reason. Very creamy with a good texture however.

I made this recipe first and am used to using only egg yolks and also scalding the cream while making the custard separately and tempering it with the hot cream. The ice cream was still very good. Next time I will use recipe #VII

I decided to try this in spite of having a good family recipe handed down. It was a smash at work and was even requested I make it later for someone's birthday. It's going to be the new family recipe now. I didn't have half and half, so did 1/2 whipping cream and 1/2 2% milk instead and it worked out beautifully.

This is my go-to vanilla ice cream. I add a couple extra egg yolks and double the batch, and it disappears almost instantly every time. Great texture and flavor!

Wonderful. I doubled the vanilla.