Best Bittersweet Chocolate And Hazelnut Tartlets With Jack Daniels Ice Cream Recipes

No-Egg Hazelnut Ice Cream image

Provided by Ames Shaps

Time 28m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups heavy cream
2 cups skim milk
3/4 cup sugar
1/4 cup hazelnut-flavored liqueur (such as Frangelico)
1/4 cup hazelnuts (coarsely chopped)

Steps:

Combine cream and milk in a large bowl. Add sugar and stir until dissolved.
Add hazelnut liqueur (here is where I would taste--add more liqueur or sugar to your liking).
Stir in chopped hazelnuts.
Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker). Freeze for 4 hours or overnight before serving.

Jack Daniel's Chocolate Ice Cream image

Provided by ratherbeswimmin

Time 1h20m

Yield 1 quart

Number Of Ingredients 7

1 1/2 cups whole milk
1 teaspoon pure vanilla extract
1/4 lb good-quality bittersweet chocolate, chopped
1/3 cup Jack Daniels Whiskey
5 large egg yolks
1/2 cup sugar
1 cup cold heavy cream

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.