Yield: Yields about 5 cups.
Storing this ice cream in the freezer mutes it vibrant flavor, so serve when it’s freshly made and still a bit soft, if possible.
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Way too rich. Most custard-based ice cream recipes call for 1:1 ratio of heavy cream to whole milk; maybe this is why it's so (and I think too) rich?
It has relly good tast to it
This is amazing, one of my favorite flavors. Very easy to make.
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