Prep Time: 1 Hour
Yields: 1 Quart
Comment: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.
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
Method: 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.