JACK DANIEL'S CHOCOLATE ICE CREAM
Jack Daniel's Chocolate Ice Cream recipe
Categories Dessert Wine, Beer & Spirits Beverages Cheese Chocolate
Time 2h
Yield 16
Number Of Ingredients 14
Steps:
- Combine egg yolks and sugar in small bowl until smooth and lemon colored. Place cream, milk and vanilla bean in small saucepan over medium heat and bring to boil. Immediately remove from heat and cool slightly. Remove vanilla bean and add a small amount of cream to the yolks, stirring briskly. Slowly add yolks to remaining cream, stirring constantly. Strain through cheesecloth or a fine sieve. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Stir into cream mixture and strain once more. Stir in whiskey and chill. When well chilled, pour into an ice cream maker.
Nutrition Facts :
JACK DANIEL'S CHOCOLATE ICE CREAM
Make and share this Jack Daniel's Chocolate Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.
- Remove from the heat, add vanilla, cover, and let steep for 20 minutes.
- Meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.
- In a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.
- Pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170° on an instant-read thermometer.
- Strain the custard through a fine-mesh strainer into a clean bowl and let cool.
- Stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.
- Freeze the ice cream in an ice cream maker according to the manufacturer's directions; transfer to a freezer container and freeze for an hour or two to firm before serving.
JACK DANIELS CHOCOLATE (BIRTHDAY) CAKE
I've had this recipe written in my personal recipe book for so long that I can't even begin to imagine it's source...but it's GOOD. This is a dense cake, so make sure to serve it with a light, complimentary side like fresh whipped cream or vanilla ice cream.
Provided by DeSouter
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- In a very large saucepan, heat and stir the water, Jack Daniels whiskey, coffee powder, butter and cocoa until the butter melts.
- Remove from the heat and beat in the sugar.
- Cool slightly and whisk in the eggs, blending thoroughly.
- In a bowl, stir together the flour and baking powder.
- Beat into the chocolate mixture until incorporated.
- Stir in the pecans.
- Turn the batter into a greased and floured 9 inch tube or bundt pan.
- Smooth top with a spatula.
- Bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
- Immediately sprinking with the 2 Tbsp of Jack Daniels whiskey.
- Let cake cool on a wire rack for 15 minutes, then remove from cake pan.
- Serve with gobs of fresh whipped cream or vanilla ice cream.
BITTERSWEET CHOCOLATE AND HAZELNUT TARTLETS WITH JACK DANIEL'S ICE CREAM
Yield Makes 6
Number Of Ingredients 32
Steps:
- For sauce:
- Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- For ice cream:
- Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Whisk sugar, egg yolks, and pinch of salt in medium bowl. Gradually whisk milk mixture into egg mixture; return to saucepan. Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil). Strain into another medium bowl. Stir in Jack Daniel's. Cover and chill custard until cold, at least 5 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
- For crust:
- Blend flour, sugar, cocoa powder, and salt in processor. Add butter. Using on/off turns, process until coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Form dough into ball; flatten into disk. Wrap in plastic and chill dough 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Preheat oven to 350°F. Divide dough into 6 equal portions. Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms. Freeze crusts 30 minutes.
- Bake crusts until dry and set, about 15 minutes. Cool completely.
- For filling:
- Preheat oven to 350°F. Grind nuts in processor until paste forms. Transfer to bowl. Add chocolate and salt to bowl. Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl. Whisk until chocolate melts. Cool to room temperature, stirring occasionally. Add sugar, egg, and egg yolk; whisk until smooth.
- Pour filling into cooled tartlet crusts, dividing equally. Bake until filling is set and some small cracks appear on surface, about 15 minutes. Cool. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
- Remove pan sides from tartlets. Place 1 tartlet on each of 6 plates. Serve with scoop of ice cream and drizzle with sauce.
CHOCOLATE LOVERS' FUDGE WITH JACK DANIEL'S® WHISKEY
This dense, rich fudge has a special secret--a couple of shots of Jack Daniel's® Whiskey! Not enough to overpower, but there is just enough to let you know it's there. No special equipment is required other than a double boiler, and if you don't have one, you can create one by using a bowl or smaller pot over a larger pot for the hot water. Just make sure the smaller bowl or pot doesn't touch the water as it bubbles. Store in an airtight container in the refrigerator or freezer.
Provided by Bibi
Time 5h15m
Yield 16
Number Of Ingredients 7
Steps:
- Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours.
- Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan.
- Drain pecans, reserving 2 ounces of the whiskey, and set aside.
- Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes.
- Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth.
- Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours.
- Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 35.7 g, Cholesterol 17.8 mg, Fat 16.3 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 169.1 mg, Sugar 31.9 g
JACK DANIEL'S CHOCOLATE ICE CREAM
Make and share this Jack Daniel's Chocolate Ice Cream recipe from Food.com.
Provided by NovaLee
Categories Frozen Desserts
Time 1h8m
Yield 4 Quarts
Number Of Ingredients 7
Steps:
- In a sauce pan sift cocoa and sugar add the whipping cream and half and half with wire whisk whisk well.
- Add the chocolate and heat over medium high heat stirring constantly until chocolate is melted.
- Remove from heat and set aside.
- In a large mixing bowl whisk eggs until frothy, add 1/4 of the hot chocolate mixture whisking constantly, add this to the chocolate mixture whisk well.
- Stir over medium high heat for 4-5 minutes until chocolate coats back of a spoon.
- Pour into a metal bowl and set the bowl in a bowl of ice water to chill while cooling In a sauce pan add the whiskey and ignite (please dont burn yourself).
- Stir the whiskey into the chocolate mixture.
- Once cooled place in ice cream maker freeze according to manufactures directions.
Nutrition Facts : Calories 1978.3, Fat 155.5, SaturatedFat 91.9, Cholesterol 1050.1, Sodium 416.3, Carbohydrate 115.6, Fiber 18.2, Sugar 69.4, Protein 42.8
JACK DANIEL'S FROSTING
Try this on your favorite chocolate brownies. You can use Kahlua or creme de menthe instead of Jack Daniel's. Makes enough to frost a 9 x 13-inch pan of brownies.
Provided by Outta Here
Categories Dessert
Time 20m
Yield 2 1/2 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- In the top of a double boiler over hot water, melt the chocolate with the butter.
- Combine remaining ingredients in bowl and with electric mixer, beat in melted chocolate and butter. Beat until smooth.
- Mixture will be runny, but stiffens as it cools.
- Use to frost cooled brownies.
Nutrition Facts : Calories 137.7, Fat 6.1, SaturatedFat 3.9, Cholesterol 11.6, Sodium 3.1, Carbohydrate 21.2, Fiber 0.6, Sugar 19.6, Protein 0.6
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