Need more info about letting mixture thicken. Directions say do not boil, but comments note should let mixture thicken “until bubbly” and is a custard consistency- not stated in directions.
Also…when adding whole milk to egg mixture, seems to be words missing…”take small measuring cup and add to mixture”. Add what? How much?
As a new custard based ice cream maker, would appreciate some pics but definitely more specific directions of desired mixture texture and what to look for.

Thanks Jessica!

This came out absolutely perfect! While I didn’t have vanilla beans, I had Madagascar Bourbon vanilla bean paste and oh honey…It’s lucky any ice cream made it to the freezer!

In reply to Kristie.

First time I tried this recipe with my KitchenAid attachment, it never got to the consistency of ice cream. It stayed more of a liquid form. Next time I made sure the bowl was in the freezer for 48 hours, and the ice cream mixture was very chilled, almost frozen before I added it to the maker. It turned out perfect. I think the liquid inside the bowl attachment needs to be frozen solid. Before you make ice cream, make sure you cannot hear any liquid sloshing around the walls of the bowl when you take it out of the freezer.

I loved reading this, Papa Joe! Thanks for sharing.

What a delightful flavor. I used Tahitian vanilla beans. I followed the recipe and didn’t extend any time, because I was anxious to try my new toy. My bowl was “I dare you to put your tongue on it” cold. After making, and only 4 hours in the freezer, the texture came out like soft serve, but so silky smooth and rich. The color from the vanilla pods and caviar is just gorgeous.
I think I need to turn up the heat on the custard. I set my control closer to low. It was my first attempt… so… being careful. After all, vanilla beans don’t just pop up in the back yard. I’m going to put it in the deep freeze, LOL, in the Laundry room, and see if it stiffens up. Next batch will be done with patience and more time for the custard to cool.
As an 11 yo kid I remember cranking away and asking Mrs. Hill when it was done. I was disappointed I could see what was going on in that tin can I was spinning. I so enjoyed watching my ice cream churn, crystalize, and expand. thank you for helping me have a joyful day.

Hi Heather. Did you chill the mixture before adding it to the ice cream maker? LMK if it turned out for you!

Just got the custard made up and didn’t see anything on what the consistency should look like until I read the comments. Mine was quite liquidity and not thick. Hoping this still comes out!

I’ve never had anyone say that this ice cream got too fluffy! If you used the ingredients stated, the texture should be smooth, creamy, and just like ice cream you get from a shop!

Thanks Dan!

In reply to Kathi.

Very good! Vanilla beans added extra vanilla – yum thanks.