Ice cream is one of my favorite things to make. I love transforming ingredients into another state of being.
Most ice cream recipes you’ll find on Solid Gold Eats are Philadelphia style or egg-free. My thickeners will include corn starch and cream cheese. This recipe happens to be thick like the custard ice creams that include eggs, but… it doesn’t have eggs in it!
This chocolate ice cream happened for two reasons: Rahul had been asking for a chocolate flavored ice cream, and I had a single serving of Bailey’s Irish Cream on hand. Why not throw the two together?
I prefer Ghirardelli chocolate bars for their consistently great quality. It melts well and I like how it naturally breaks up when I need chunks of it for sprinkling into the ice cream like I do here. This is the BEST part about making your own ice cream – you don’t have to skimp on your ingredients. Bars are better than chips because they’re easier to chop up than the small chips.
This ice cream has a fudge-like texture and is creamy and thick. I love digging into it and getting a big bite of semi-sweet chocolate chunks. Bailey’s Irish Cream adds a hint of whiskey flavor without overpowering the chocolate ice cream. I think it keeps the ice cream from being too rich.
I’m going to stop writing and get a spoonful right now…
UPDATE: People have been asking what kind of ice cream machine I have. I use this Cuisinart one and I love it. If you have the freezer space, buy an extra canister so that you can make two batches in one day. Mine is white, but now they offer sweet color choices. I say go with RED
CHOCOLATE WHISKEY ICE CREAM
MAKES 1 QUART
- 1 cup heavy cream + 1/2 cup heavy cream
- 1 cup whole milk + 1/2 cup whole milk
- 3/4 cup Dutch processed cocoa powder
- 1 cup white granulated sugar
- 2 tbsp cornstarch
- 3 oz (or a 100 ml bottle) Bailey’s Irish Cream
- 4 oz Ghirardelli 60% bittersweet chocolate, chopped
- 2 oz Ghirardelli semi-sweet chocolate, chopped
- In a saucepan, add 1 cup heavy cream, 1 cup whole milk, cocoa powder, and sugar and whisk together. Turn heat to medium high.
- Whisk cornstarch with 1/2 cup heavy cream and 1/2 cup whole milk in a small bowl. Pour into the saucepan and whisk thoroughly, breaking up all of the bits of cocoa powder. The mixture will start to thicken up quite a bit and boil.
- Pour into the saucepan and whisk thoroughly, breaking up all of the bits of cocoa powder. The mixture will start to thicken up quite a bit and boil.
- Remove from heat and add Bailey’s Irish Cream and chopped bittersweet chocolate. Stir until all of the chocolate is melted and Bailey’s Irish Cream is incorporated.
- Pour into a container with a lid and lay plastic wrap over the top, pressing it against the ice cream base.
- Chill in the refrigerator for at least one hour.
- Prepare your ice cream maker and pour the base into it slowly. Freeze for 25-30 minutes.
- Add two spoonfuls of ice cream to your freezer-safe container. Sprinkle chopped semi-sweet chocolate onto the ice cream.
- Continue layering ice cream and chopped chocolate until you’ve finished scooping out ice cream from the machine.
- Sprinkle a little semi-sweet chocolate on top. Freeze for one hour before serving.