Jack Daniel's® Chocolate Ice Cream
MAKES: 4 Quarts

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.



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