I love homemade ice cream. I personally haven’t perfected the process, but whenever I have someone else’s, it’s heavenly. The last TWD ice cream was pretty good- nice and creamy and rich. So I had high hopes for this one, especially since the P&Q had nothing but good things to say. This recipe, chosen by Lynnylu, is basic- hot milk and cream is added to egg yolks and sugar and cooked until it reaches the specified temperature. Somewhere I went wrong because mine just tasted like eggs. I used high quality vanilla extract, but it didn’t mask the eggy flavor.Sad. I was so looking forward to some creamy vanilla ice cream. Not even root beer could save this! Although, I may try….
11 thoughts on “TWD- Vanilla (Egg) Ice Cream”
Oh…I'm so sorry that you didn't like this.I thought it was fabulous.
Ooh…too bad it didn't work out. It really is delicious. Try it again.
Oh no… so sorry it didn't work out. Hopefully it will if you try again – it was really yummy! 🙂
Oh, that's too bad! Sorry it didn't turn out for you!
Oh, gosh! I'm so sorry that this one didn't work out for you! Have you ever tried David Lebovitz's Philadelphia style vanilla? No eggs in that one. I want to try it soon. Anyway, sorry again!
Bummer! I didn't try this one. I thought it might be eggy.
what a shame – maybe try it again as it is really delicious
Oh, that's a shame. Try Philadelphia-style ice cream next time — it's much easier, and there are no eggs. Really, all you need to do is heat cream and sugar till the sugar dissolves, then add vanilla extract and a pinch of salt. If it tastes good in the pot, it will taste good as ice cream!
I agree w. Lillian…sounds like you are a Philly-style kinda girl. If you need a good Philly style recipe, David Lebovitz has a great one. If you don't have his book, I can e-mail you the recipe.
It's too bad that this wasn't a good recipe for you. I thought I overcooked mine, but I think maybe I don't like the egginess either.
Sorry you didn't like the ice cream. I supposed the eggs are a personal preference. It looks great, however. Thanks for making Dorie's recipe with me.