- 2 c
- heavy cream
- 2 c
- half and half
- 2/3 c
- 1/3 c
- unsweetened cocoa powder
- 1/2 oz
- semi-sweet chocolate, chopped
- eggs, well beaten
- 1/2 c
1Bring cream and half and half to a simmer in a large heavy saucepan.
2Add sugar and cocoa; stir until sugar dissolves. Remove from heat.
3Add chocolate, stir until smooth.
4Gradually whisk 1/2 cup chocolate mixture into eggs.
5Return mixture to saucepan.
6Stir over medium-low heat for 10-15 minutes or until mixture thickens and coats the back of a spoon.
7Strain into bowl.
8Cool mixture completely, stirring often.
9Stir whiskey into custard.
10Pour into a 1 quart ice cream churn.
11Freeze according to manufacturer's directions.
12Store in a covered container for several hours to mellow the flavor.
13If ice cream is frozen solid, soften in refrigerator before serving.