The trick to whiskey ice cream can be summed up in two key ingredients: Whiskey. And ice cream.
Step #1 – Pour vanilla ice cream into a blender.
Step #2 – Pour whiskey into blender.
Step #3 – Blend ice cream and whiskey.
Step #4 – Refreeze ice cream.
The amount of whiskey is up to you. I went with the three-pour method. I tipped in a sturdy pour. Blended. Tasted. Not bad. Tipped in a second sturdy pour. Blended. Tasted. Better but could use just a tad more. Tipped a third time. Oops. Little more than I had planned. Ah, well.
From the happy puckers and empty bowls of my tasters, I think it turned out probably half a tip too much for them and just right for me.
I added chocolate chunks, but quickly realized they sink to the bottom when you put the blended ice cream back in the freezer. I have a new appreciation for the even distribution in Ben and Jerry’s. Note that my appreciation of Ben and Jerry’s was already extremely high.
Instead, chocolate whiskey sauce (recipe on this page) seemed to work better as a topping. And the good news is, when the whiskey ice cream ran out – and it did, quickly – we could just eat the chocolate sauce with a spoon.
For the whiskey in both ice cream and chocolate sauce, I used Four Roses, the basic yellow-topped one. It was just right on sweetness and cheapness.
I could also imagine a variation of this like a root beer float, except with Jack and Coke as the soda and Jack Daniel’s as the whiskey in the ice cream.
The sweet summertime taste of whiskey.