| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Ice cream | 1 | Servings | |
INGREDIENTS
| 2 | c | Heavy cream |
| 2 | c | Half & half |
| 2/3 | c | Sugar |
| 1/3 | c | Unsweetened Cocoa powder |
| 2 1/2 | oz | Semi-sweet chocolate, chop |
| 6 | Eggs, well-beaten | |
| 1/2 | c | Jack daniels whiskey |
INSTRUCTIONS
Bring cream and half and half to a simmer in a large heavy saucepan. Add sugar and cocoa; stir until sugar dissolves. remove from heat. Add chocolate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15 minutes or until mixture thickness and coats the back of a spoon. Strain into bowl. Cool mixture completely, stirring often. Stir whiskey into custard. Pour into a 1 quart ice cream churn. Freeze according to manufacturer's directions. Store in a covered container for several hours to mellow the flavor. If ice cream is frozen solid, soften in refrigerator before serving.
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Nutrition (calculated from recipe ingredients)
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Calories: 1835
Calories From Fat: 1068
Total Fat: 120.9g
Cholesterol: 1443.4mg
Sodium: 524.2mg
Potassium: 1032.8mg
Carbohydrates: 158.7g
Fiber: 9.5g
Sugar: 134.9g
Protein: 48.2g