Updated: a day ago
Is it Father's Day already?! Yes, it is. Time is flying. It seems like only yesterday we were celebrating Mother’s day, but here we are, halfway through June.
My husband is hands down the best father in the whole world. He is so patient, and the way he loves and teaches our boys always amazes me. This year, as always, I tried to surprise him with something new, delicious, and still good for him. I've probably mentioned a few times that my husband is a chocoholic. I only like chocolate in winter when the weather is little bit cooler; I’m usually more of a fruity dessert girl. David, however, does not like chocolate. He loves it.
I created this recipe for my dear husband. Whiskey chocolate ice cream is the perfect combination since he likes both chocolate and ice cream.
Being a custard-based ice cream, it's extra creamy. It's also sweet and has plenty of chocolate, but it is not a kid-friendly dessert. Yes, you read that right: this recipe is not for children.
Let’s talk a little bit about why this ice cream is better then store-bought ice cream? Simply because this ice cream has only six ingredients, and they're all recognizable: cream, sugar, whiskey, chocolate, special dark cacao powder, and egg yolks. Choose the best quality ingredients you can afford, and I’m sure your father or husband will be very happy about it.
Prep time: 20 minutes
Inactive time: 3 hours
Total time: 3 hours 20 minutes
Yield: 8 healthy-sized servings
Author: Inna of innichkachef.com
4 cups heavy cream
6-8 egg yolks, depending on the size of your eggs
1 cup raw cane sugar
1¼ cup bittersweet chocolate chips
⅓ cup special dark cacao powder
100 ml whiskey
The eggs can easily become scrambled. To avoid this we have to "temper the eggs. "This is a fancy French term means simply introducing hot liquid (in our case this is the cream) into eggs. The process is very simple, and we can't skip it.
I like to use the least harmful sugar I can find on the market. Organic raw cane sugar would be my first choice for this recipe.
Good quality chocolate chips are a must. Many of the chocolate chips you find at the store have too much sugar, and some of them are bland and chalky. I like to use Ghirardelli bittersweet chocolate.
You don't have to break the bank with an expensive bottle of whiskey to make this recipe taste delicious. A little Jack Daniels will do just fine.
1. Place the cream into a saucepan on medium heat. Keep it the on stove until it's steamy but not boiling.
2. Meanwhile, beat the eggs yolks and sugar with the whisk attachment.
3. Create a water bath by placing one heat-resistant bowl on top of a pot on the stove filled with ⅓ inch of water. Bring the water to a boil, and add the chocolate chips and chocolate powder to the top bowl. Let the chocolate melt, whisking once in a while so the chocolate won’t burn. After the chocolate is melted, add the whiskey and remove the pot from the stove.
4. Vigorously whisk the egg yolk mixture while slowly adding hot cream. Start with one spoon at a time and increase the amount of cream you add as you go.
5. When the cream is fully incorporated, continue whisking for another 30 seconds or so.
6. Return the cream and egg mixture back to the pot, and start cooking on low-medium heat. At this point it's very important to not leave the stove.
7. Add the chocolate mixture to the cream and egg mixture on the stove. Use the hand whisk to keep stirring constantly until you feel resistance and the mixture becomes thicker.
8. Remove the pot from the heat and immediately pour the custard mixture into your glass container or individual serving cups and place in the freezer.
9. Wait 1 hour and give a little whisk with hand whisk. This step is totally optional and not going to affect the flavor itself, but it will help avoid foaming on the top of the ice cream so it looks better.