Liquor and liqueurs are often used to flavor ice creams and sorbets.
In the south, sour mash whiskeys provide the Southern flavor that
adds the perfect finish to chocolate ice cream.
- 2/3 cup Jack Daniels® Whiskey
- 1 (5 1/3 ounce) package semi-sweet chocolates, chopped
- 1 2/3 cups unsweetened cocoa powder
- 1 1/3 cup sugar
- 1 quart heavy whipping cream
- 1 quart half and half
- 12 large eggs, room temperature
In a heavy bottom sauce pan, sift together the cocoa powder and
sugar. Add heavy whipping cream and half and half and, using a wire
whisk, stir until well-blended. Add the semi sweet chocolate 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 hot chocolate
mixture into the eggs, whisking constantly. Add remaining egg mixture
into the hot chocolate whisking until well-blended. Stir mixture
over medium-high heat for 4-5 minutes until chocolate coats the
back of the spoon. Do not allow mixture to boil as eggs will scramble.
Pour the chocolate into a metal bowl and place it into a larger
bowl of ice cold water to help chill the mixture. While chocolate
is cooling, place the Jack Daniels® in a small sauce pan over
medium-high heat. Heat 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. Once
chocolate custard is completely cooled, place into a home style
ice cream machine and freeze according to manufacturer’s directions.