Prep Time: 1 Hour
Yields: 1 Quart
Liquor and liqueurs are often used as a creative way to flavor ice creams and sorbets. In the South, sour mash whiskey provides a “down-home” flavor and the perfect finishing touch to decadent chocolate ice cream.
½ cup semi-sweet chocolate, chopped
¼ cup honey
2 tbsps unsweetened cocoa powder
½ cup sugar
1 cup heavy whipping cream
2 cups half-and-half
2 large eggs, room temperature
3 tbsps Jack Daniels® whiskey
In a heavy-bottomed saucepan, combine honey, cocoa powder, sugar, whipping cream, half-and-half and eggs. Whisk together thoroughly then add semi-sweet chocolate. Heat over medium-high heat, stirring continuously until the mixture reaches 190°F. Remove from heat and strain. Stir in whiskey. Cover and chill in refrigerator overnight. NOTE: It is best to prepare this mixture 1 day prior to churning. When ready to churn, place chocolate custard into a home-style ice cream machine and freeze according to manufacturer's directions.