Posted by: gbdub | March 16, 2010

3 of My Favorite Things… Chocolate Toffee Bourbon Ice Cream

Really, does this require explanation? Because it shouldn’t.

Ingredients.

Choose your weapon. You don’t put in that much, so pick something full flavored – you may want to go for a sweeter flavor, with more vanilla notes. Or whatever.  It will probably be necessary to sample a few to make the right choice.  And a couple more sips to be sure.

Pulse together sugar and chocolate in a food processor. This step is surprisingly necessary to get a smooth, evenly melted chocolate base. You can use whatever kind of chocolate you like, but make it good. The better the chocolate, the better the final product.

Heat the half and half on the stovetop until it just starts to bubble around the edges.

Blend the heated half and half with the sugar and cream until fully melted and smooth (work in batches if necessary to avoid making a mess).

Transfer to a cold mixing bowl. Stir in the heavy cream, vanilla, and bourbon. Transfer to the refrigerator or freezer until well chilled.

While that’s chilling, chop up the Heath bars into coarse chunks.

Run the chilled ice cream base through your ice cream maker. Use the machine’s instructions. I can’t be expected to know everything.  Just before removing from the machine, add the toffee bits and allow them to mix in. Transfer ice cream to an airtight container and freeze for a couple hours until firm.

Enjoy. This is a flavor match made in heaven.

Chocolate Toffee Bourbon Ice Cream

Ingredients:

  1. 1/2 cup sugar
  2. 8 oz. bittersweet chocolate chips or chopped chocolate
  3. 2 cups half and half
  4. 1 cup heavy cream
  5. 1 tsp. vanilla extract
  6. 3 Tbl. bourbon
  7. 3 Heath bars or ~ ½ cup toffee bits

In a food processor, pulse together sugar and chocolate until very finely chopped.  Heat half and half until just beginning to bubble. Working in batches if necessary, blend together chocolate mixture and heated half and half until smooth and fully melted.

Transfer mixture to a bowl and stir in heavy cream, vanilla, and bourbon. Place in the refrigerator or freezer and chill well (do not allow to freeze). While chilling, coarsely chop Heath bars with knife or food processor.

When well chilled, freeze ice cream base in your ice cream maker, according to manufacturer instructions. Just before removing ice cream, add the chopped toffee to the ice cream and allow to mix in. Transfer ice cream to an airtight container, and chill further in freezer until firm.

makes ~ 2 qts.

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Responses

  1. Need to send this to Maker’s Mark . Maybe need to change one picture. Nice bourbon selection.


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