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    You are in: Home / Dessert / Simply the Best Vanilla Ice Cream Recipe
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    Simply the Best Vanilla Ice Cream

    Average Rating:

    2 Total Reviews

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    • on October 25, 2010

      I have been using this recipe for some time now. It wouldn't be fair for me to rate it however, since I have been using 3 cups of whole Lactaid milk in place of the other. Possibly because of the lower cream content, it doesn't fluff up in volume and is still just about 3.5 cups of ice cream. I also substitute 2 whole eggs for the egg yolks. When I used 4 yolks the first time, the egg flavor was too pronounced. Getting used to making custard has been a challenge. I'm not good with hovering over something so I've had it curdle a few times. If it happens to anyone else; you can strain it and still use it.
      I have also used it as a base for fruit ice cream. In the case of peach or nectarine I omit the vanilla and use a small amount of almond extract. Also, the vanill beans that I have are very long (6") so I think that half a pod is sufficient.

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    • on September 05, 2004

      Made this to go on top of a deep dish apple pie. Mixed it up in the morning and put it in the refrigerator for several hours. It was nice and creamy. I did use half Splenda for the sugar and used 2 egg yolks with egg substitute for the other 2. Everyone loved it! Thanks for sharing.

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    Nutritional Facts for Simply the Best Vanilla Ice Cream

    Serving Size: 1 (914 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2511.6
    Calories from Fat 1811
    Total Fat 201.2 g
    Saturated Fat 121.0 g
    Cholesterol 1441.4 mg
    Sodium 329.8 mg
    Total Carbohydrate 160.2 g
    Dietary Fiber 0.0 g
    Sugars 134.1 g
    Protein 27.4 g

    The following items or measurements are not included:

    vanilla beans

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