Toffee Crunch Ice Cream

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.  -  12 Aug 2008  (Review from Allrecipes US | Canada)

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!  -  23 Jun 2007  (Review from Allrecipes US | Canada)

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  -  26 Nov 2008  (Review from Allrecipes US | Canada)