Time 8h20m Yield 8 Number Of Ingredients 9 Steps:
Heat milk, sugar, and salt in a saucepan over medium heat, stirring constantly, until mixture is steaming, about 5 minutes. Beat egg yolks in a measuring cup. Continue beating while gradually adding hot milk mixture, 1 tablespoon at a time, until yolk mixture measures about 1 cup. Pour egg-milk mixture back into the saucepan and add chocolate; stir until chocolate has melted, about 5 minutes. Stir heavy cream, vodka, coffee-flavored liqueur, and vanilla extract into chocolate mixture. Refrigerate until completely cooled. Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. The alcohol substantially lowers the freezing point so the ice cream maker will only bring the mixture to a cold slush. Allow ice cream to ripen in the freezer for several hours until firm.
Time 15m Yield 1 quart Number Of Ingredients 7 Steps:
In a small saucepan, cook the milk, sugar and salt over medium-high heat, stirring occasionally, until the sugar dissolves, about 4 minutes (do not let the milk boil). Slowly pour one-half of the hot milk mixture into the eggs, whisking. Pour the mixture back into the saucepan and cook over low heat, stirring and scraping with a heatproof spatula, until thick enough to coat the spatula, 8 to 10 minutes. Strain the mixture into a metal bowl. Stir in the heavy cream. Refrigerate until cool, about 2 hours. Stir the coffee liqueur and vodka into the ice cream base. Pour into an ice cream maker and process according to the manufacturer’s instructions.
