A traditional custard base is the key to this creamy ice cream with rich vanilla flavour.
This was so easy to make. I don't like ice cream as a whole but this was very creamy. Not having an ice cream maker I just set the timer the next day for every hour and mixed the crystalized ice into the mixer to make it creamy. My son loved it as did his friends and my family. - 18 Feb 2010
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! - 18 Feb 2008 (Review from Allrecipes US | Canada)
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! - 17 Mar 2008 (Review from Allrecipes US | Canada)