During college, one of my classmates already had his own business and one of the products was ice cream. The day he commented that it made and tasted like chocolate e whiskywe, like a good colleague, waited until he brought a tasting to the room.
What actually happened and remained in my memory to try to do at home. Time passed, but when the ice cream books arrived I looked for a recipe that included alcoholic beverages to try to adapt and come up with my own version.
Now I can say: chocolate & whiskey friends forever and ever. It matches very, very well. To do all the time!
One of the challenges of making ice cream using alcoholic beverages is precisely the alcohol. Depending on the quantity, it will interfere with the freezing of the dough. If you add too much it won’t freeze, but if you add too little it will be tasteless. Complicated.
But nothing that a few adjustments during can’t solve this dilemma. Still, it’s important to remember that it’s softer than non-alcoholic ice cream. It’s normal. Once finished in the freezer, the ice cream has the ideal texture. Very easy to serve.
One detail noticed was that as the days went by the flavor of the whiskey became softer, but still present. So, if you want to add a drizzle of the drink over the ice cream when serving, feel free.
The base is the same as cream cheese, just like Salted Caramel Ice Cream. In Jeni’s book (Jeni’s Splendid Ice Creams at Home) there is a brandy ice cream that served as the base for mine.
Chocolate & Whiskey Ice Cream
Makes: 1 L
SYRUP: Ingredients
- 100 g crystal Sugar
- 60 mL whisky (43% alcohol)
- 50 g cocoa powder (100% cocoa)
- 45 g semisweet chocolate
BASE: Ingredients
- 500 mL skimmed milk
- 235 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 38% fat)
- 100 g crystal Sugar
- 45 g cream cheese
- 41 g liquid glucose (transparent)
- 11 g maize starch
- 0,5 g refined salt (pinch)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: HOT
- In a pan, combine the syrup ingredients, except the chocolate, and bring to a boil. Mix to dissolve the sugar. When it starts to boil, remove from the heat and add the semi-sweet chocolate. Mix well, it will be thick.
Mode: ice cream
- In a bowl mix the cream cheese and salt, beat with a whisk until creamy. Reserve.
- In a small container mix about 40mL of the milk with the cornstarch. Reserve.
- Add the warm chocolate syrup over the cream cheese and mix well to combine. Reserve.
- In a pan, mix the milk, crystal sugar, cream and liquid glucose. Place over medium heat, stir to help the sugar and glucose dissolve.
- When it boils, then count 4 minutes of boiling.
- Remove from heat and add cornstarch mixture, stirring constantly. Return to the heat to cook for 1-2 minutes, it will become more consistent. The consistency changes practically instantly.
- Pour the hot milk mixture over the cream cheese, mixing well until smooth.
- Run an ice bath to cool the base faster or cover with plastic wrap and refrigerate.
- Use the cold base in your ice cream maker following the manufacturer’s instructions. Due to the alcohol in whiskey, it will not be as firm in the ice cream maker even after 20-25 minutes. Remove from the ice cream maker, place in a suitable container and finish freezing in the freezer for at least 6 hours.
- Adapted: Jeni’s Splendid Ice Creams at Home.
- Whisky: usei Ballantines Gold Seal Special Reserve 12 anos.
- Cocoa powder: foi Callebaut extra brut
- Clear liquid glucose: is sold in confectionery stores. It’s not corn syrup.
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