To check out: Chocolate Whiskey Ice Cream

If you're a chocolate lover, DO NOT poo-poo the chocolate-whiskey combo. Tis a match made in heaven.

I've been making this recipe for years (It was in Good Eatz #1) and not only does it taste GREAT but the whiskey makes the chocolate taste even better and the chocolate pretty much masks the flavor of the liquor. How can you go wrong?

Jack Daniel's Chocolate Ice Cream
(This is somewhat labor intensive but if you like chocolate, it is really, really, really . . . REALLY worth it!)

2 cups WHIPPING CREAM
2 cups HALF & HALF
1/3 cup SUGAR
1/3 cup UNSWEETENED COCOA POWDER
2½oz SEMI-SWEET CHOCOLATE, coarsely chopped
6 LARGE EGGS, beaten to blend
1/3 cup JACK DANIEL'S WHISKEY

Bring cream and half and half to simmer in heavy large saucepan. Add sugar and cocoa and stir until sugar dissolves. Remove from heat. Add chocolate and stir until smooth. Gradually whisk ½ cup chocolate mixture into eggs. Return to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, 10 to 15 minutes. Strain into bowl set over larger bowl filled with ice. Cool completely, stirring often.

Stir whiskey into custard. Transfer custard to ice cream maker and freeze according to manufacturer's instructions. Freeze in covered container several hours to mellow flavors. If frozen solid, allow to soften before serving. Send me a thank you note.

 
That's totally different - I don't like the candy either, since the liquor is so prominent - you're

actually drinking the pure liquor, and the chocolate is just a vessel for it. However, as Steve noted, the actual liquor or liqueur is not so detectable when mixed in with chocolate, and just adds a slightly different twist to the chocolate flavor, just as espresso powder does, vanilla extract, etc. I've added a touch of bourbon, Kahlua, cognac, etc. to certain chocolate recipes, and they've tasted great, but of course, some of the alcohol burned off, since they were heated. I've never added liquor/liqueur in unbaked/unheated recipes, since my husband can't have alcohol, but I'm assuming it wouldn't overpower, as Steve has noted, but rather add a variation in flavor, with the chocolate as the dominant flavor.

 
I love those liqueur-filled chocolate cherries. The ones everyone hates.

And I love liquor and chocolate together. I even love them separately.

Should I be admitting all this?

 
I'm right there with you, brother! Those chocolate cherries are a guilty pleasure.

I guess I have come out of the closet....again.

 
Congratulations on coming out! Now there's two of us. Not much of a parade there--

two foodies and a box of chocolates, but it's a start.

 
...but...but...they're always so OLD in the boxes. I swear they make those things once a decade

and then put out the same boxes every holiday.

Maybe because I've only seen/bought them from drugstores...they were my mom's favorite.

 
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