Vanilla Ice Cream (Basic Custard Style)

From: WI Cheesehead

On Nov 22, 2007

A double batch came out to about 24 oz. So we tried making another double batch. I used skim milk with both bcz that's all I had. The first batch came out great and froze just like storebought. The 2nd batch didn't freeze in the ice cream maker, so we put it in the freezer and froze it, but it got a little icy. Not sure what happened the 2nd time, although the first time, I forgot to add the sugar until after I added the whipping cream. Used 1 T vanilla (homemade) for a double batch.

From: Mark Kovach

On Nov 15, 2007

I made this using a no machine technique and it came out wonderfully. I added a teaspoon of almond extract because I like that flavor. Otherwise made as a double batch so it would be a full quart.

From: Chef #524479

On Jun 25, 2007

Very good ice cream. Only problem was I doubled the recipe, and didn't even get 1 quart! Amounts are off. I doubled it and added 2 extra cups of whole milk. Now I have a quart!

From: Mom of The Kid:)

On Jun 2, 2007

Let me begin by saying I have never been a real fan of homemade ice cream, but this was AWESOME!!!!!!! This was the recipe we chose to make for our Memorial Day guests and they were also HUGE fans. My husband was the one who prepared it and he said it was pretty easy to prepare. We all agreed that is was thick, creamy and decadent. I also added fresh strawberries to some of it for those of us that wanted them. This will definately be our go to vanilla ice cream recipe from now on. Thanks for posting Dee514.