Double Chocolate Ice Cream with Bourbon
Rich chocolate ice cream made with both melted bittersweet chocolate and cocoa powder, tempered with heavy cream and milk. Bourbon adds depth and prevents iciness. Churned to creamy perfection, serve immediately as soft serve or freeze for scoopable texture.
Ingredients
- ½ cup bittersweet or semi-sweet chocolate, choppedmilk chocolate1:1flavoradds dairy
sweeter result
- ¼ cup granulated sugar
- 1 tablespoon Dutch-processed cocoa, siftednatural cocoa powder1:1flavor
slightly more acidic taste
- 1 ½ cups heavy cream
- ½ cup whole milk
- ¼ cup corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon(optional)
- ¼ cup semi-sweet chocolate, rough chopped chunksmilk chocolate1:1flavoradds dairy
sweeter result
Instructions
- 1
Place chopped chocolate in a large bowl
- 2
Whisk sugar and cocoa powder together to break up lumps
- 3
Combine sugar, cocoa powder, heavy cream, milk, corn syrup and salt in a medium saucepan
- 4
Bring mixture to a simmer, whisking regularly to dissolve sugar
- 5
Remove pan from heat and stir in vanilla extract and bourbon if using
- 6
Pour hot mixture over chopped chocolate and stir until melted and smooth
- 7
Refrigerate or chill mixture over an ice bath until very cold, preferably overnight
- 8
Transfer to pre-chilled ice cream maker and churn
- 9
Serve soft serve style or transfer to container and freeze at least 2 hours for scoopable texture
Tips
Chill mixture overnight for best results and easier churning
Pre-chill ice cream maker bowl according to manufacturer instructions
Bourbon helps prevent large ice crystal formation for smoother texture
Good to Know
Freeze in airtight container for up to 2 weeks
Prepare mixture up to 24 hours in advance; refrigerate covered until ready to churn
Serve soft serve immediately from ice cream maker, or frozen in scoops with chocolate shavings or cocoa powder
Common Mistakes
Do not skip chilling to very cold; inadequate chilling results in icy texture
Do not omit bourbon if avoiding iciness; alcohol lowers freezing point for creamier results
Do not over-churn; stop when reaching soft serve consistency to avoid overworking
Substitutions
Dairy-Free Swaps
General Alternatives
slightly more acidic taste