Never On Sunday Chocolate Ice Cream Recipe - Cooking Index
2 cups | 474ml | Heavy cream |
2 cups | 474ml | Half and half |
2/3 cup | 131g / 4.6oz | Sugar |
1/3 cup | 36g / 1.3oz | Unsweetened cocoa powder |
2 1/2 oz | 71g | Semi-sweet chocolate - chop |
6 | Eggs - well-beaten | |
1/2 cup | 118ml | Jack Daniels whiskey |
Bring cream and half and half to a simmer in a large heavy saucepan. Add sugar and cocoa; stir until sugar dissolves. remove from heat.
Add chocolate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15 minutes or until mixture thickness and coats the back of a spoon.
Strain into bowl. Cool mixture completely, stirring often.
Stir whiskey into custard. Pour into a 1 quart ice cream churn.
Freeze according to manufacturer's directions. Store in a covered container for several hours to mellow the flavor.
If ice cream is frozen solid, soften in refrigerator before serving.
Source:
Durkee-Mower, Inc. (Marshmallow Fluff)
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