| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice cream, Desserts |
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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