Im only giving this 3 stars because I had to alter the recipe so much. I used: 2 yolks, instead of 1 egg, to make it richer, omitted the chocolate altogether (why compete with the toffee/coffee?) used 2 cups cream and only a dash of whole milk, 4 tablespoons of french pressed coffee (and it still could have used more), and 1 teaspoon vanilla. It may have been because i used almost all cream, but it never would hard-set in the freezer afterwards, but i didnt mind! it was perfectly soft and UN BE LEIVABLE. i could eat this all day and become a million pounds. next time I'll play with the milk/cream ratio more and see if it affects how it sets.

This recipes is really, good!! We saw that some people were having trouble with ice crystals, or the ice cream being too icy, so we added 1/3cup more cream to the mixture, also some people complained about the coffee not making a contribution to the flavor of the ice cream, so we added a tablespoon more of strong coffee. It the end, the flavors balanced out really well. Definitely REDO in my book

great

Not a fan of this recipe, even though I took care of the "iciness" issue by using two parts cream to one part half and half. As written, iciness would nearly be a guarantee. The coffee is totally irrelevant and tasteless here and may have even negatively affected the consistency of the ice cream, which took much longer than usual to freeze. Also, I have made chocolate ice cream many times, and have never had a problem with flecks of chocolate in the ice cream--but this is the first time I've used a recipe calling for German's sweet chocolate. So with the coffee and the German's sweet chocolate being new ingredients to chocolate ice cream, I can only guess one or the other or both caused this difference in texture, consistency and the grainy, unappealing flecks of chocolate. There are a couple of other far superior chocolate ice cream recipes on this site that I will definitely stick with.

I used semi sweet chocolate and the flavor of the ice cream was very good. The texture was not as creamy as we like, however; it had an "ice milk" type texture that we found unappealing. I may try it again with all cream.

I probably shouldn't rate this recipe because I didn't make it exactly as the recipe stated. I didn't have sweet german chocolate so substituted semi-sweet baker's chocolate and added a couple tablespoons of sugar. I didn't have any toffee bars or nuts so cut up some Snicker's instead. I also doubled the entire recipe. It was really, really good, even creamy right out of the freezer the next day. My husband, a icecream fanatic, was really impressed. I'm sure this recipe is even better using all the right ingredients!