Reviewed: Mar. 24, 2012

This was grainy and way too sweet. And that was without adding the coconut.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: Jan. 21, 2012

Wow. This reminds us of ice cream in Europe that we loved so much!! Extremely creamy. Thank you SO MUCH for this terrific recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aesj22

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Tallahassee, Florida, USA

Reviewed: Jan. 14, 2012

It is better than haagen-dazs!!! So goood! I make ice-cream for my kids time to time, but this was the first time with custard base. It came up wonderfully. I cooked, then cooled in a cold water (kids couldn't wait overnight), put in a freezer for about an hour, wipped heavy cream (from raw milk), added to cooled custard and combined using a mixer. Put half in an ice-cream maker and viola! it is wonderfull even soft.Oh, and I didn't have nuts or coconut, and had only one cup of brown sugar. Still came up creamy, sweet and REAL!:-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

galinacook

Reviewed: Sep. 8, 2011

This has got to be the best home made ice cream I have ever eaten. It has a rich, thick texture (not thin like most home made ice creams) and absolutely delicious! The preparation is well worth the wait.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

teisfeldt

Reviewed: Aug. 9, 2011

I agree with other reviews, this is the best! The only change I would make is cut back on the sugar a little next time. I layered it in a Tupperware with a drizzle of caramel sauce in between. Divine! (Needed to halve the recipe for my Cuisinart ice cream maker)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jennifer H.

Reviewed: Jun. 4, 2011

The best ice cream I've ever made!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

greatday8751

Reviewed: Apr. 20, 2011

This is a fantastic recipe. I used full fat half & half instead of whip or heavy cream and I didn't have 6 ounces of german chocolate so I used 3 1/2 ounces of milk chocolate bar and 2 1/2 ounces of semi-sweet chocolate squares. There are little chocolate specks in my ice cream but its still phenomenal! I also toasted my coconut and pecans together as other viewers did. This chocolate ice cream recipe is definitely a new base for me.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LeahD

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Louisbourg, Nova Scotia, Canada

Reviewed: Apr. 16, 2011

I made this last night and I am having my first bowl today. This is the best ice cream reciepe I've made! It tastes like store bought! Added caramel topping, SO good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Earlshoney

Cooking Level: Intermediate

Reviewed: Mar. 1, 2011

This frozen custard turned out great with a very smooth and creamy texture. I only had 2 ounces of german chocolate, so I added some dark cocoa powder to the mixture. I used my Kitchen Aid Ice Cream Attachment and for your information this recipe will fill the canister to full capacity. I had a little bit of ice cream coming out of the top as it was churning. I will absolutely be making this recipe again!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Dec. 29, 2010

Loved this! Never made a base before for ice cream but it is well worth it. Truly the best ice cream I have ever had and worth the hassle. Burnt the coconut and pecans but they were still good.

Was this review helpful? [ YES ]
3 users found this review helpful