What’s not to like? Chocolate. Kentucky bourbon. That makes magic in my book. The only question that remains is: one scoop or two?

How to Make Homemade Chocolate Ice Cream


Prep Time: 20 minutes plus 4 hours chill time and spin time

Cook Time: 25 minutes


2 cups whole milk

2 cups heavy cream

1 cup granulated sugar

Pinch fine salt

7 large egg yolks

1 teaspoon pure vanilla extract

4 ounces quality semi-sweet chocolate, chopped

2 ounces bittersweet chocolate, chopped

1/2 cup Kentucky bourbon (optional)


Prepare an ice bath in a large heat-proof bowl. Have a large fine mesh sieve or strainer ready.

Add the milk and cream to a heavy saucepan. Heat over medium heat until little bubbles start to form around the edges but do not let it come to a boil. Remove from heat. Set aside.

In a medium bowl of your mixer using the whisk attachment, whisk the egg yolks with sugar and salt until they are thick and pale yellow. With the mixer on low, very slowly add a cup of the hot milk to the eggs to temper them, adding a little at a time. Whisk the egg mixture into the remaining milk in the saucepan. Cook over medium low heat, stirring constantly until the custard thickens enough to coat back of a wooden spoon. (You will know it is done if you use your finger to draw a line down the back of the spoon and it holds.) This will be around 160 degrees if you are using a thermometer. Do not let the mixture boil. (If it goes over 180 degrees F, it will likely curdle.)

Add the chopped chocolate to a large, fine mesh sieve. Strain hot custard through the sieve into large heat-proof bowl placed over the ice bath; the chocolate will melt as you strain it. Add the vanilla and bourbon. Stir the custard until cooled. Taste. Add additional salt or vanilla as desired. Cover and refrigerate until thoroughly chilled; up to 24 hours before freezing. Freeze according to manufacturer instructions. Serve as soft serve or remove from your machine to a freezer-safe container and freeze until hard, about 5 hours.


Happy National Irish Coffee Day or St. Paddy's Day... Celebrate with a restaurant style Irish Coffee... Strong coffee and Irish Whiskey- now I'd say that is a pretty good reason to celebrate. When the weather is cold, an Irish Coffee is a great way to wrap up a meal or end a very long day. It's a classic cocktail that ever goes out of style. Warm, rich and smooth, it is one of those drinks you order at a restaurant but rarely make at home. The recipe for a classic Irish Coffee is simple and the technique is not difficult to master. Just use the back of a spoon to slowly add the cream on the top of the coffee.

"May the road rise up to meet you and the luck of the Irish be yours."


Makes one


3-4 ounces hot strong coffee (fill a mug 2/3 full)

1 to 1 1/2 ounces Irish whiskey (I like Bushmills) for each serving (for a larger mug, use a 1 1/2 ounces)

1 teaspoon brown sugar

1/2 cup heavy whipping cream, lightly whipped just to thicken slightly (the amount depends on the size of your mug)


Put the sugar in a heat-proof mug or glass. Fill 2/3 full with coffee. Stir to dissolve. Add the whiskey. Then carefully pour the whipping cream over the back of a spoon to keep the color separation intact. Add a shake of cinnamon, a cinnamon stick, cocoa powder, or chocolate shavings, if desired as a garnish.

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