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
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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