Photo: Chocolate Whiskey Ice Cream Recipe
Ingredients
- 4 egg yolks
- 1/4 cup whiskey
- 1/4 cup sugar, plus 1/4 cup
- 1 1/2 cups heavy cream
- 1 vanilla bean split, seeds scraped
- 3 ounces chopped semisweet chocolate
- 1/4 cup mini chocolate chips
Directions
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 seeds 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 the warm cream mixture. Stir until thickened and remove from the heat.
Strain mixture into a bowl over ice. Place the bowl into 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.
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By germil_28_12221471
El Dorado, 42
on October 12, 2009
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I fixed this ice cream for my friends and they LOVED IT!!!! I think it was the Whiskey!
Very good recipe!
By Thyme to Cook
California
on October 11, 2009
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There is no mention in the instructions on when to add the chocolate. But I assumed it was during the same time you mix the cream and vanilla. I did a different version of this. I omitted any of the chocolate and added a 1/4 cup of Kahlua. This came out like the Ben and Jerry's version of White Russian ice cream which they no longer make. Either way they're both excellent. Thanks Daddy.
By laurie_12110343
Evergreen, 44
on October 11, 2009
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I, too, noticed the omission in the recipe -- i.e., the chopped semi-sweet chocolate going into the cream mixture. However, it's pretty easy to figure out and I added the chocolate to the warm cream mixture and whisked until it was fully incorporated.
I recorded the episode and didn't watch it prior to making the recipe, so I didn't know about the Cremora (a non-dairy type powder creamer used in coffee, etc.. I don't know the amount of Cremora to be used as of this writing; but, I can see how it would thicken the ice cream during processing -- and, the ice cream did seem a little thinner than usual. But, I'll give it at least 24 hours to ripen and I think it will be fine. The taste is incredible!
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