This is wonderful! I replaced the milk and heavy whipping cream with half & half, extended the mixer to almost an hour, and let it chill overnight, but I stayed close to the recipe on all other counts. I admit that I was skeptical of a no-cook, no-egg recipe, especially when the pre-mixed ice cream had the suspicious consistency of milk. (This is after making incredibly rich ice cream that sticks to your mouth and feels like flan.) Nevertheless, it the recipe is incredibly easy--and much creamier than expected. Tired of the bitterness of the chocolate in store-bought ice cream, we grated a block of milk chocolate. Amazing. Will be making again!
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