Prep Time: 1 Hour
Yields: 1 Quart
Liquor and liqueurs are often used to flavor ice creams and sorbets. In the South, sour mash whiskeys provide Southern flavor, which adds the perfect finish to chocolate ice cream.
1/2 cup semi-sweet chocolate, chopped
1/4 cup honey
2 tbsps unsweetened cocoa powder
1/4 cup sugar
1 cup heavy whipping cream
1 1/2 cup half-and-half
3 large eggs, room temperature
2 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.