---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Frozen
       Yield: 1 servings
    2.00 c  Heavy cream
    2.00 c  Half & half
    0.67 c  Sugar
    0.33 c  Unsweetened Cocoa powder
    2.50 oz Semi-sweet chocolate; chop
    6.00    Eggs; well-beaten
    0.50 c  Jack daniels whiskey
   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.