Reviewed: Nov. 9, 2011

This recipe is really good! It takes a long time to make, and it makes a lot. Also, there are little flour clumps that I'm not sure how to get rid of.

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Reviewer:

Cooking Level: Beginning

Reviewed: Nov. 5, 2011

Made this and took to a community ice cream social. It was a hit. Wonderful, creamy coffee/chocolate goodness!

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Ellen

Reviewed: Sep. 21, 2011

Totally delicious ice cream recipe! I only made half the recipe and so glad I did cause it filled my 1 1/2 quart ice cream bowl almost to the brim. I did make one change to this recipe - I used 1 c. milk and 1 c. heavy cream for the 2 c. of half&half required. Worked out perfectly. The flavour of this ice cream is wonderful. The coffee has a very subtle tone and compliments the chocolate perfectly (for my palette.) I will be using this recipe often. Thanks for sharing.

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Roxanne J.R.

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

loved this

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BEARFREAK61

Reviewed: Apr. 9, 2011

Awesome chocolate ice cream! My family is big into coffee. In fact, I've been referred to as a "coffee snob". So the 2nd time I made this, 2 days after the 1st, I used 1/4-1/2 cup strong fresh brewed coffee and reduced milk by same amount and added 1 cup mini semi sweet chocolate chips, delightful flavor! I only made 1/2 recipe because I have a small ice cream maker but next time I will probably make full amount and do 2 batches (I have 2 freezing bowls) b/c this doesn't last long in my house!

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run4kids

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Cooking Level: Intermediate

Reviewed: Dec. 31, 2010

Wonderful recipe. This will be a favorite at our house.

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Reviewer:

maryande

Reviewed: Jul. 14, 2010

Made this for an ice cream social and the ladies wanted the recipe. I didnt have a candy thermometer so I think I over cooked it a little. As I poured it into the ice cream cylinder I used a strainer to catch any clumps. Turned out some of the egg solidified and I was glad I did. Would make it again very yummy!

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Shelly96

Reviewed: Aug. 10, 2009

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

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Rebecca

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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