Chocolate Whiskey Ice Cream – a delicious recipe with egg yolks, whiskey, sugar, heavy cream, vanilla bean split, semisweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl.
2
Set aside.
3
In a large saucepan, whisk together cream, vanilla bean, vanilla seeds and 1/4 cup of sugar.
4
Simmer over low heat until the chocolate is melted.
5
Temper egg yolk mixture by slowly adding hot cream mixture to the egg yolk mixture, with a ladle, a little at a time.
6
Once egg yolk mixture is thoroughly warmed add to the saucepan with the warm cream mixture.
7
Stir until thickened and remove from the heat.
8
Strain mixture into a bowl over ice.
9
Place the bowl into the refrigerator for at least 45 minutes.
10
Once cooled, fold in the chocolate chips.
11
Spin in an ice cream maker for 20 minutes until it reaches a soft-serve consistency.
745
kcal
Calories
52
g
Fat
39
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 egg yolks, 1/4 cup whiskey, 1/4 cup sugar, plus 1/4 cup, 1 1/2 cups heavy cream, and more.
Yes, Chocolate Whiskey Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
