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Prep Time: 1 Hour
Yields: 4 Quarts

Liquor and liqueurs are often used to flavor ice creams and sorbets. In the South, sour mash whiskeys provide Southern flavor, which adds the perfect finish to chocolate ice cream.

1 (5⅓-ounce) package semi-sweet chocolate, chopped
½ cup honey
2/3 cup Jack Daniels® whiskey
1 2/3 cups unsweetened cocoa powder
1¼ cups sugar
1 quart heavy whipping cream
1 quart half-and-half
12 large eggs, room temperature

In a heavy-bottomed saucepan, sift together cocoa powder and sugar. Whisk in cream and half-and-half until blended. Stir in chocolate and honey. Cook over medium-high heat, approximately 190°F, until chocolate is melted. Do not boil. Remove saucepan from heat and set aside. In a large mixing bowl, whisk eggs until frothy. Add ½ of chocolate mixture to eggs, whisking constantly to prevent eggs from scrambling. Reverse process by blending egg mixture into remaining chocolate, continuing to stir. Return pan to medium-high heat and cook 3–4 minutes, do not boil or eggs will scramble. Pour mixture into a glass bowl. Place this bowl inside a larger bowl of ice or cold water to help chill mixture. In a small saucepan, cook whiskey over medium-high heat until liquor ignites. NOTE: Take care as flame will flare up and extinguish itself quickly. Stir whiskey into chocolate mixture and allow to cool. NOTE: It is best to prepare this mixture 1 day prior to churning. When ready to churn, place chocolate custard into a home-style ice cream machine and freeze according to manufacturer’s directions.

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