Jack Daniel'S Chocolate Ice Cream

1. 1

   In a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.

2. 2

   Remove from the heat, add vanilla, cover, and let steep for 20 minutes.

3. 3

   Meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.

4. 4

   In a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.

5. 5

   Pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170u00b0 on an instant-read thermometer.

6. 6

   Strain the custard through a fine-mesh strainer into a clean bowl and let cool.

7. 7

   Stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.

8. 8

   Freeze the ice cream in an ice cream maker according to the manufacturer's directions; transfer to a freezer container and freeze for an hour or two to firm before serving.

* Per serving · 4 servings · Values may vary.