Chocolate Whiskey Ice Cream
There seems to be some disagreement as to whether the Irish or the Scots invented whiskey, although the first written account (in 1405) is Irish – a monk happily distilling away. It’s very likely that whiskey pre-dates this record, and there are even some who say that none other than St. Patrick brought the method of distilling when he arrived on this island.
We’re happy to claim it, and there are few better uses than with chocolate. The earthy flavour and alcoholic tang of a strong whiskey add a great deal to chocolate, whether it be in truffles, in a sauce or in ice cream. We call this flavour “Fuisce.”
I think it is especially great at this time of year, when the weather is cold and the body craves comfort. This is my brother’s favourite flavour, and I do hope you enjoy it as well, especially over the holidays.
- 100 g sugar
- 4 egg yolks
- 220 ml milk
- 200 ml cream
- 150 g dark (70%) chocolate
- 45 ml (3 tablespoons) whiskey (we use Paddy because it has a strong flavour)
What to do:
- Melt the chocolate in a double boiler over simmering water or a in a microwave. Take care – chocolate melts at a low temperature (ca. 37C) and it burns easily, so once it’s melted, remove from the heat!
- Beat the sugar and egg yolks together until pale yellow.
- Bring the milk to a low simmer.
- Remove from the heat and beat the milk into the egg and sugar mixture in a slow stream. Pour the mixture back into the pan and place over low heat.
- Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs! Immediately remove from the heat.
- Add to the melted chocolate in small parts and mix thoroughly until smooth and velvety.
- Cover the chocolate custard with plastic wrap and refrigerate until cool.
- Stir in the whiskey.
- Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
- Fold the cream (gently stir) into the custard.
- Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
- If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.
Yield: 8 servings.
- The chocolate and the custard must both be warm when you mix them, or you wont get a good emulsion. It’s also important to add the custard to the chocolate in small parts, incorporating it each time by stirring.
- To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
This entry was posted on Friday, December 21st, 2007 at 9:57 pm and is filed under Ice Cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.