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The original recipe I published few years ago without video, but now you have it.
Is it Father's Day already?! Yes, it is. Time is flying. It seems like only yesterday we were celebrating Mother’s day, but here we are, halfway through June.
My husband is hands down the best father in the whole world. He is so patient, and the way he loves and teaches our boys always amazes me. This year, as always, I tried to surprise him with something new, delicious, and still good for him. I've probably mentioned a few times that my husband is a chocoholic. I only like chocolate in winter when the weather is little bit cooler; I’m usually more of a fruity dessert girl. David, however, does not like chocolate. He loves it.
I created this recipe for my dear husband. Whiskey chocolate ice cream is the perfect combination since he likes both chocolate and ice cream.
Whiskey Chocolate Ice Cream is a custard-based ice cream, it's extra creamy. It's also sweet and has plenty of chocolate, but it is not a kid-friendly dessert. Yes, you read that right: this recipe is not for children.
WHY HOMEMADE ICE CREAM IS BETTER?
Let’s talk a little bit about why this ice cream is better then store-bought ice cream?
I love ice cream! When I want a treat, ice cream is one of my favorites SPECIALY IN A SUMMER!
I’m a firm believer that everyone should still enjoy treats from time to time, but don’t consider it a treat to poison myself and my children with trans fats, carcinogenic poisons such glyphosate, and additives linked to gut interruption. I’ve learned that you can enjoy treats (even ice cream!) that won’t destroy your health and pack on the pounds, but you just need to know what to look for. Here is a list that can help you to make a decision.
Mono and Diglycerides (or Partially Hydrogenated Oils): These is trans fat which is strongly correlated with an increased risk of type 2 diabetes and heart disease. This additive is often found in low-fat ice creams where they are trying to make up for what they took out, but you’ll find it in many others too!
Artificial Colors: Whenever you see a color like Red 40, Red 3, Yellow 5, or Blue 1, these are made out of petroleum and linked to many health problems such as allergies, cancer, and hyperactivity in children.
Carrageenan: Well known to cause digestive problems and intestinal inflammation. Also a digestive problems and cancer..
Cellulose gum: Also known as carboxymethyl cellulose (CMC), is a cellulose derivative that is widely used in various industries due to its properties as a thickener, stabilizer, and emulsifier. Used in ice cream, syrups, sauces, and dressings to improve texture and stability.
Polysorbate 80: This additive negatively impacts good gut bacteria which can lead to a leaking gut. No wonder why so many people suffering from IBS and SIBO these days.
When you make your own ice cream, you more likely will choose the best ingredients and more likely organic. And definitely won't add additives to it.
The recipe I'm offering you today is considering a nutrients danse food. And here is why?
Has very high fat content, rich in fat-soluble vitamins (A, D, E, and K) are crucial for various bodily functions, including vision, bone health, immune function, and blood clotting..
And over all is a great way to finish your summer meal with a scoop of good ice cream.
Has only six ingredients, and they're all recognizable:
heavy cream,
raw cane sugar,
whiskey,
good quality chocolate,
cacao powder, and my favorite ingredient is egg yolks.
Choose the best quality ingredients you can afford, and I’m sure your father or husband will be very happy about it.
Check here for more frozen treats to keep yourself happy and cooler this summer!
Let’s begin…
Prep time: 20 minutes
Inactive time: 3 hours
Total time: 3 hours 20 minutes
Yield: 8 healthy-sized servings
Author: Inna of innichkachef.com
Ingredients for chocolate ice cream
4 cups heavy cream
6 egg yolks
1 cup raw cane sugar
1¼ cup bittersweet chocolate chips
⅓ cup cocoa powder
100 ml whiskey
Pinch of pink salt
Ingredients Notes
Eggs
The eggs can easily become scrambled. To avoid this we have to "temper the eggs. "This is a fancy French term means simply introducing hot liquid (in our case this is the cream) into eggs. The process is very simple, and we can't skip it.
Sugar
I like to use the least harmful sugar I can find on the market. Organic raw cane sugar would be my first choice for this recipe.
Chocolate Chips
Good quality chocolate chips are a must. Many of the chocolate chips you find at the store have too much sugar, and some of them are bland and chalky. I like to use Ghirardelli bittersweet chocolate.
Whiskey
You don't have to break the bank with an expensive bottle of whiskey to make this recipe taste delicious. A little Jack Daniels will do just fine.
Directions
Place the cream into a saucepan on medium heat. Keep it the on stove until it's steamy but not boiling.
Meanwhile, beat the eggs yolks and sugar with the whisk attachment. Or by hand with hand whisk.
Create a water bath by placing one heat-resistant bowl on top of a pot on the stove filled with ⅓ inch of water. Bring the water to a boil, and add the chocolate chips and chocolate powder to the top bowl. Let the chocolate melt, whisking once in a while so the chocolate won’t burn. After the chocolate is melted, add the whiskey and remove the pot from the stove.
Vigorously whisk the egg yolk mixture while slowly adding hot cream. Start with one spoon at a time and increase the amount of cream you add as you go.
When the cream is fully incorporated, continue whisking for another 30 seconds or so.
Return the cream and egg mixture back to the pot, and start cooking on low-medium heat. At this point it's very important to not leave the stove.
Add the chocolate mixture to the cream and egg mixture on the stove. Use the hand whisk to keep stirring constantly until you feel resistance and the mixture becomes thicker.
Remove the pot from the heat and immediately pour the custard mixture into ice cream container or individual serving cups and place in the freezer.
Wait 1 hour and give a little whisk with hand whisk. This step is totally optional and not going to affect the flavor itself, but it will help avoid foaming on the top of the ice cream so it looks better.
Enjoy!
I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.
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