Chocolate Whiskey Ice Cream

Published: Jul. 21, 2018 at 11:01 AM EDT
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Submitted by Clifford Turner


4 egg yolks
1/4 c. whiskey
1/4 c. sugar, plus 1/4 c.
1 1/2 c. heavy cream
1 vanilla bean, split, seeds scraped
3 oz. chopped semi-sweet chocolate
1/4 c. mini chocolate chips


Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl; set aside. In a large saucepan, whisk together cream, vanilla bean, vanilla seed and 1/4 cup of sugar. Simmer over low heat until the chocolate is melted. Temper egg yolk mixture by slowly adding hot cream mixture to the egg yolk mixture with a ladle a little at a time. Once egg yolk mixture is thoroughly warmed, add to the saucepan with warm cream mixture. Stir until thickened and remove from the heat. Strain mixture into a bowl over ice. Place the bowl in the refrigerator for at least 45 minutes. Once cooled, fold in the chocolate chips. Spin in an ice cream maker for 20 minutes until it reaches a soft-serve consistency.