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Chocolate whiskey ice cream

Preparation

Step 1


Whisk together egg yolks, whiskey and 50g sugar in a medium bowl. Set aside.


Step 2


Put the cream, vanilla pod, vanilla seeds and 50g sugar into a saucepan over a low heat. Stir well, and simmer gently, until the chocolate is melted.


Step 3


Remove the pan from the heat and add the contents to the egg yolk mixture a little at a time, stirring constantly. Return the mixture to the pan, and stir until thickened, taking care not to let the mixture overheat. Remove from the heat.


Step 4


Strain mixture into a clean bowl set over ice, and place the bowl into the refrigerator for at least 45 minutes. Once cooled, fold in the chocolate chips.


Step 5


Churn in an ice cream maker for 20 minutes until it reaches a soft-serve consistency.








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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

Chocolate whiskey ice cream

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