Reviewed: Aug. 10, 2009

Left out the coffee and this made a nicely flavored and creamy chocolate icecream.

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Reviewed: Aug. 6, 2009

I coarsely ground espresso and cooked it with the custard. I strained out the beans when I added the cream at the end. I also added chopped almonds at the end of freezing. Yum!

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LAFEMME83

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Reviewed: Aug. 2, 2009

My family loved this ice cream..I thought it tasted like a frosty!

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MOM-2

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

This is very good and fairly easy. I used another reviewers advice and used instant espresso instead of instant coffee. This did not have much coffee flavor, but my kids weren't looking for that. If you truly wanted a coffee taste to it, I would use more coffee.

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exstra

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Reviewed: Jun. 30, 2009

The other reviewers are right...the taste is addictive. I only made half a batch with the same amount of coffee granules x 3. I don't have an ice cream maker, so I made it manually by beating it every 45 minutes or so for several hours. It was tough, but well worth the effort. Although maybe I'll try to use an ice cream maker next time. Thanks for the recipe!

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Sporadic Cookie

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Reviewed: Apr. 27, 2009

Great recipe - followed it exactly and was very pleased with the results.

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HOLLYC

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Reviewed: Mar. 8, 2009

this recipe was great. Only thing I would do differently is add more coffee. I even used splenda in place of the sugar. I also added marshmallows and chocolate chips. Thank you for a great recipe!

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Solee's mama

Cooking Level: Expert

Home Town: Berkeley, California, USA

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Reviewed: Jan. 13, 2009

This was quite a solid recipe. I made a few personal changes based on my tastes. First, for a little richer/thicker texture I used two eggs and 2 egg yolks (instead of the full 4 eggs). Also, the first batch that i got out of this recipe, the coffee flavor was very mild so I added another half Tablespoon of the instant coffee to my second batch. And ... for a little contrasting texture I added a large chocolate muffin, I kept in the freezer for a day so it would hold up better in the mixer, about 3/4ths of the way through the churning process (Diced to 1/2in cubes). Overall, it was good stuff.

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K. O'Brien

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Reviewed: Oct. 22, 2008

This is fantastic! I cooked up the mixture a day ahead and just stored in the fridge until I was ready. The kids weren't crazy about the coffee flavor (hence the "mocha"). The coffee flavor was alot less intense on day 2 so I recommend making this one at least one day ahead. The next time I make this one, I am going to omit the instant coffee. I think the kids would prefer it that way but it's fantastic just the way it is!!! Thanks for this one!

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jonkim92

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 1, 2008

Excellent! I added about 3 tablespoons of coffee instead of 1 and it made it perfect!

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Kaitlin

Cooking Level: Beginning

Home Town: Pinon Hills, California, USA

Living In: Phelan, California, USA

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Reviewed: Aug. 4, 2008

This is fantastic Ice Cream. The first time I cut the recipe in half but since then I make the full amount. Not only is it fantastic as an ice cream but it also works great as an ice cap. I fill my blender half way with ice, add in a bunch of the recipe mix, some extra coffee granuales to taste and some milk. Blend this all together and you come really close to a Tim Hortons Ice Cap. Love this recipe and will make this again and again. Thanks for posting this recipe Mr. McCarty.

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Tripthatgirl

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 30, 2008

SOOOOO GOOOOD! Loved it! this recipe makes a lot of ice cream so if you have a little ice cream maker I would half it! Definatly will make this again!

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amberdawn183

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Reviewed: Jun. 19, 2008

Really good. I added mini semisweet chips to this. Next time, I think I'll also add more coffee. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 30, 2008

Really yummy! I used expresso instead of instant coffee and it turned out so smooth. I think the heating binds the fat so it doesn't stick to your mouth, it just tastes wonderful. Can't wait to make more.

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Alison

Cooking Level: Beginning

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Reviewed: May 28, 2008

This was our first attempt at homemade ice cream in several years, and the whole family loves it. I may add extra cream next time, as it was a little hard to scoop, but the flavor was great. We added slivered almonds to one batch and m&ms and peanut butter to another.

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Kris

Cooking Level: Expert

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Reviewed: May 12, 2008

Excellent ~ wonderful ~ creamy ~ delicious!

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MELANIE95

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Oct. 12, 2007

I just finished making this ice cream, it is outstanding, this best chocolate I have ever tasted. I changed it alittle since I did not have enough half and half, so I added more heavy crean. The instant coffee enhanced the cocolate. Before it went into the freezer, I had to have a taste, it was out of this world. I give this 5 stars and will make this again.

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BOC2638

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Reviewed: Jun. 5, 2007

The coffee crystals still showed, which I thought was strange, but it was very flavorful and easy to do.

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CindyB

Cooking Level: Expert

Living In: Kansas City, Kansas, USA

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Reviewed: May 22, 2007

Really, really good. Nice ice creamy texture. Definitely will make again.

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missmattias

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Reviewed: Feb. 24, 2007

This was so good! Followed the recipe exactly. Topped with Sues Hot Fudge sauce. Awesome!

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BARB326

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Norco, California, USA

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