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Added July 27, 2007 | Recipe #242809
Showing 1-2 of 2
on March 15, 2012
The flavor and consistency of this ice cream was fabulous! It didn't get all hard and icy in the freezer either. I gave it four stars because it is ultra sweet! I like the other aspects of the recipe so much, I will play with the honey amount and see if I can get the same consistency and flavor without so much sweetness.
Edited on 3/15/2012: I have made this a dozen times now. I have found by cutting the honey completely in half we get the perfect sweetness. This is my favorite ice cream recipe!
on November 12, 2007
I can't be sure, but this may well be the best ice cream I've ever made. The only change I made was to use fat-free condensed milk, in an entirely futile attempt to lower the fat a bit. But otherwise I kept it the same ... I hardly ever use heavy cream when making ice cream, but I'm glad I did! I used maple syrup instead of honey, and it was absolutely, unbelievably, over-the-top scrumptious. Pure, sweet maple flavor, wonderful texture. The good news is that a little goes a long way, so that even though a half cup is 4 WW points, it's worth every one of 'em -- and I didn't feel the need for more. Thanks so much for posting this!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (129 g)
Servings Per Recipe: 12