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Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.

Source: Martha Stewart Living, July 2013
Total Time Prep Yield



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How would you rate this recipe?
  • jason_stoltenbu
    8 JUN, 2018
    Great basic recipe. I did not have any problems with curdling, but I’ve made many custards, and I understand that slow tempering of the eggs is the key.
  • jenheideman
    15 SEP, 2014
    This is a great basic recipe for vanilla ice cream. The directions are fine. The people who had a problem with their eggs did not add the milk mixture "gradually" enough. The process that is described is called "tempering", and is absolutely necessary to make sure that the eggs do not curdle. Just add about a tablespoon or two at a time (stirring between additions) until half of the cream mixture is added to the egg mixture, and you should be fine.
  • misschanandaler
    4 APR, 2014
    I would like to preface that I am not a novice cook. I had high hopes for this recipe because it was simple but this recipe and its instructions are horrible. I just wasted six eggs and a bunch of heavy cream/vanilla. The medium heat is too high and curdled the previously silky egg yolk/milk mixture. I am beyond angry at the waste of my ingredients and time. I have been disappointed by this website's recipes one too many times.
  • Laura Sezonov
    21 SEP, 2013
    This is an easy recipe , however it curdles if you follow these directions. The heat recommended is too high and it will cause your custard to separate and curdle. I think the recipe needs some more detail or correction on the heat component to prevent this common problem from happening. I think I will try another method.

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