”Ice-cream is exquisite. What a pity it isn’t illegal.” —Voltaire
One can only imagine what Voltaire would say about this ice cream in particular: a double whammy of both chocolate and chocolate-flavored whiskey from the Kings County Distillery, made for my favorite guy’s 32nd birthday. Yup, that’s right. Jay turns the big 3-2 today! Just so you know- he’s older than I am (by a whopping 2 months & 7 days, but let’s not get into that). See the thing is, usually I ask him what he wants me to bake for him for his birthday (as I do with everyone), then I bake it and give it to him on the actual day. But this year, Jay’s been on tour for over a week and he’s got a show tonight too. So tomorrow is his only day off and then Saturday it’s back to work. I decided to make something that would keep well and only get better with age (like Jay!).
What better than whiskey ice cream?
I mean, the man’s been on tour for a week drinking probably nothing but bourbon & whiskey. Why not just keep the streak going?
Not to mention the fact that I believe it’s officially ice cream time. Memorial Day is next week, and the weather was a partly cloudy yet humid 75° F when I made this batch. To me, that means it’s the start of ice cream season. The whiskey I used for this is, like I said, from Kings County Distillery in Brooklyn, NY. It has actual bits of dark chocolate floating around in it. It’s pretty strong, in my opinion it’s not a terrific “sipping whiskey,” more so one that’s best suited for mixing or baking. However it also has a strong chocolate aftertaste that makes this ice cream super special. But a regular whiskey or bourbon works just fine, too. And I can just imagine using that cherry bourbon chocolate sauce on this… lawdamercy. But the topping I used was pretty spectacular (keep reading for that).
This should probably be called ‘triple chocolate whiskey’ ice cream since there’s two types of chocolate PLUS chocolate whiskey. Call it whatever you want. Either way, it’s amazing.
I love the way the light reflected & made a halo around the bowls. Even Mother Nature loves this ice cream!
CHOCOLATE CHOCOLATE WHISKEY ICE CREAM
Recipe can be doubled
Ingredients:
- 4 egg yolks
- 1/4 cup Kings County Distillery chocolate flavored whiskey
- 1/4 cup sugar, plus 1/4 cup
- 1 1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 2 ounces chopped semisweet chocolate
- 2 ounces chopped dark chocolate
Directions:
- Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl. Set aside.
- In a large saucepan, whisk together cream, vanilla, chocolate and 1/4 cup of sugar. Simmer over low heat until the chocolate is melted. Temper egg yolk mixture by slowly adding hot cream mixture to the egg yolk mixture, with a ladle, a little at a time. Once egg yolk mixture is thoroughly warmed add to the saucepan with the warm cream mixture. Stir until thickened and remove from the heat.
- Strain mixture into a bowl over ice. Place the bowl into the refrigerator for at least 45 minutes. Spin in an ice cream maker for 25 minutes… it probably won’t get much firmer, but this helps “churn” it. Add to a freezer-safe container & freeze for 12-24 hours so it gets firm.
For an extra special treat, for my peanut butter lover… I made some peanut butter whipped cream to top it with. I know. I know. Don’t even say anything. There’s nothing you CAN say, it’s ridiculous. If you use a creamy peanut butter, yours will look smoother. Mine was crunchy.
Oh. I almost forgot: there are chocolate sprinkles too. Can’t have a birthday without sprinkles.
PEANUT BUTTER WHIPPED CREAM (from Yes, I Want Cake)
Ingredients:
- 1 cup heavy whipping cream
- 1 tablespoon creamy peanut butter (chunky peanut butter works also, I used it)
- 1 tablespoon confectioner’s sugar
- 1/2 teaspoon vanilla extract (optional)
Directions:
- In the bowl of a stand mixer, whip the heavy cream until it’s almost but not quite “stiff.”
- Add the peanut butter, sugar and vanilla. Beat for another minute & serve.
Yeah. Not much to say about that. Well, other than WHOA. This is literally the softest, most creamy ice cream I ever made. It’s super decadent, fudgy & delicious. But it also has a little whiskey bite. Not much, mind you, just enough. However… it melts fast! So be careful. Only take it out right when you’re gonna serve it. It does NOT have to sit out & soften. In my experience, it’s ready to go right out of the freezer. Of course, if you freeze it for weeks, it might get a bit harder, but it still isn’t going to take long to “defrost” enough to serve. I also wouldn’t serve it in cones, it’s far too creamy.
On that note I’ll end this by saying…
Happy birthday Jay! And many more…
Psst.. .the tiki mug giveaway is still going strong. You’ve got until May 27th at 11:59 p.m. to enter. So go!
Sources & credits: Arcoroc French made smoky-clear glass bowls; vintage, Le Creuset mini coccottes in “Twilight” (white shown).
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
Okay now I need to get an ice cream maker!
Well, truth be told… for this it’s probably not really needed. It didn’t really do much but smooth out the mixture… so you could probably just give it a good whisking instead then pop it in the freezer!
Would it be possible to make this without using the chocolate whiskey?
I don’t see why not, Cindy. I’m guessing you’d have to substitute an equal amount of another liquid in it’s place, i.e. more heavy cream. But I don’t see why it wouldn’t work!
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