Mocha Espresso Ice Cream Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 14, 2014
This was my 1st attempt and it turned out really good! I mixed it in my KitchenAid Ice Cream Maker for 20 minutes and it thickened up and filled it up to the brim. I scooped it out and put them in dishes that went straight into the freezer...to enjoy tonight. :) Oh...I did not add the almonds nor the chocolate pieces for my 1st attempt. My husband isn't fond of "things" in his ice cream. But I anticipate adding some dark chocolate slices in it for me another time. :)
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Reviewed: Jul. 2, 2012
This was delicious! I made this for an ice cream social and won first prize with this recipe. I didn't have espresso so I used strong, brewed coffee. This recipe doubled is perfect for a 4 quart ice cream maker.
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Photo by *~Lissa~*
Reviewed: Dec. 10, 2012
I wanted to love this recipe, but it was the first treat I made in my ice cream maker that didn't turn out. I've never had this problem before. After a spin through the ice cream maker according to the manufacturer's directions (30 min.), it was just as soupy as when it was poured in. So I transferred it to a stainless steel bowl and decided I would put it in the freezer and stir it periodically, adding the nuts and chocolate bits when thick enough. After a few hours, no change. When I was getting ready for bed, I checked one last time for the night and it had some ice crystals so I added the nuts and chocolate bits. The next morning, it was finally in a better state. The thing is, the texture was very crystal-y and it melted VERY quickly once served. It's too bad because the flavors are fantastic, but the crystal-y texture and time to solidify just stink. Not worth making again. What a shame.
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Photo by *~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA
Living In: Cobb, California, USA


 
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