Preparation:
Bring cream and half and half to a simmer in a large heavy saucepan. Add sugar and cocoa, stir utnil sugar dissolves. remove from heat. Add choclate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return mixture to saucepan . Stir over medium-low heat for 10-15 minutes or until mixture thickenes and coats the back of a spoon. Strain into bowl. Cool mixture completely, stirring often. Stir whiskey into custard. Pour into a 1 quart ice cream churn. Freeze according to manufacturer's directions. Store in a covered container for several hours to mellow the flavor. If ice cream is frozen solid, soften in refrigerator before servin |
