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Sunday, January 15, 2012

Chocolate Liqueur Ice Cream

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As much as I love making custards, creamy and rich from all of the egg yolks, sometimes it's so much easier to make ice creams that don't require tempering eggs. This ice cream recipe is about as easy as it gets (right up there with cake batter ice cream), just mix a few ingredients together and churn. I refrigerated the mixture overnight before churning because I've found that it thickens more quickly when fully chilled, but if you're short on time you could skip this step.

Although this hardens more in the freezer eventually, I loved it straight from the ice cream maker when it had the consistency of soft-serve. This boozy ice cream would be wonderful along with the brownies that also feature chocolate liqueur. Why choose between alcohol and dessert?!

I included this in the ice cream gifts I made Ryan's family for Christmas and I hope they enjoyed it as much as we did!

One Year Ago: Garlic and Sundried Tomato Hummus
Two Years Ago: Whole Grain Challah with Cranberries

Chocolate Liqueur Ice Cream
adapted from NewlyWife

-2 cups heavy cream
-2 cups half and half
-1 cup sugar
-1/2 cup chocolate liqueur

1. Combine all ingredients in a large bowl, stirring to dissolve sugar. Churn according to ice cream maker instructions. Place in an airtight container and freeze at least 4 hours, until ready to serve.