Jack Daniel's Chocolate Ice Cream

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READY IN: 1hr 20mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.
  • Remove from the heat, add vanilla, cover, and let steep for 20 minutes.
  • Meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.
  • In a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.
  • Pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170° on an instant-read thermometer.
  • Strain the custard through a fine-mesh strainer into a clean bowl and let cool.
  • Stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.
  • Freeze the ice cream in an ice cream maker according to the manufacturer's directions; transfer to a freezer container and freeze for an hour or two to firm before serving.
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