Chocolate & Clover Honey Ice Cream
MAKES: 4 Quarts

Liquor and liqueurs are often used to flavor ice creams and sorbets. In the South, sour mash whiskeys provide that Southern flavor which adds the perfect finish to chocolate ice cream.


  • 2/3 cups Jack Daniels Whiskey
  • 1 2/3 cups unsweetened cocoa powder
  • 1 (5 1/3 ounce) package semi-sweet chocolate, chopped
  • 1/3 cup sugar
  • 1 quart heavy whipping cream
  • 1 quart half and half
  • 1/2 cup honey
  • 12 large eggs, room temperature

In a heavy bottom sauce pan, sift together the cocoa powder and sugar. Add heavy whipping cream, half and half and, using a wire whisk, stir until well-blended. Add chocolate and honey and cook over medium-high heat, stirring constantly until chocolate is melted. Remove sauce pan from heat and set aside. In a large mixing bowl, whisk eggs until frothy. Add 1/4 of the chocolate mixture to eggs, whisking constantly. Add remaining egg mixture to chocolate until well-blended. Cook mixture over medium-high heat, stirring occasionally for 4-5 minutes, or until chocolate coats the bowl. Place bowl into a larger bowl of ice cold water to help chill mixture. While chocolate is cooling, place Jack Daniels in a small sauce pan over medium-high heat. Cook until liquor ignites. NOTE: Take care as flame will flare up and extinguish itself quickly. Stir the Jack Daniels into the chocolate mixture and allow to cool. Place chocolate custard into a home-style ice cream machine and freeze according to manufacturer’s directions.



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