Categories: Ice cream, Chocolate 
      Yield: 1 servings 
  
      2 c  Heavy cream                     2 1/2 oz Semi-sweet chocolate; chop 
      2 c  Half & half                         6    Eggs; well-beaten 
    2/3 c  Sugar                             1/2 c  Jack daniels whiskey 
    1/3 c  Unsweetened Cocoa powder        
  
  Bring cream and half and half to a simmer in a large heavy saucepan. Add 
  sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add 
  choclate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into 
  eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15 
  minutes or until mixture thickenes and coats the back of a spoon. Strain 
  into bowl. Cool mixture completely, stirring often. Stir whiskey into 
  custard. Pour into a 1 quart ice cream churn. Freeze according to 
  manufacturer's directions. Store in a covered container for several hours 
  to mellow the flavor. If ice cream is frozen solid, soften in refrigerator 
  before serving.