Jack Man says:Yup you read it right.
Here you go,
Semisweet Chocolate and Jack Ice Cream:
1 cup heavy cream
1 cup whole milk
1/2 vanilla bean, cut and scraped
4 egg yolks
1/2 cup sugar
4 ounces semisweet chocolate chips, about 1/2 cup
1/4 cup Jack Daniels whiskey
Combine the heavy cream, milk and vanilla bean and scraped seeds in a medium saucepan over medium-high heat and bring just to a simmer. While the cream and milk are heating, whisk the egg yolks and sugar in a medium bowl until pale yellow and thick. When the cream mixture reaches a simmer, ladle about 1/2 cup of the hot mixture to the egg yolk mixture and whisk to combine. Add another 1/2 cup of the hot cream mixture to the egg yolk mixture and whisk again to combine. Slowly whisk the egg yolk mixture into the hot cream mixture in the saucepan and reduce the heat to medium-low. Cook the custard, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon. Remove from the heat and immediately strain through a fine mesh sieve into a medium bowl containing the chocolate chips. Allow to sit undisturbed for 1 minute before whisking to incorporate. Add the whisky to the custard, stir to blend, then set aside to cool completely. Transfer to a refrigerator and chill thoroughly. Once the custard is chilled, follow the manufacturer's instructions for churning in an electric ice cream maker. Once set, transfer the ice cream to a freezer-safe container and freeze until firm before serving, 4 to 8 hours.
Note: Dont put more than 1/4 cup of Jack in there or it wont freeze. If you want bring some Jack to the table and pour it over or make the Ganache below.
Yield: 3 to 4 cups
Jack Chocolate Ganache:
1 cup heavy cream
1 cup chopped bittersweet chocolate
1 tablespoon whiskey (recommended: Jack Daniel's) or your favorite whiskey
Bring cream just to a boil in a small saucepan. Add chocolate and whisk to combine. Stir in whiskey and keep warm.
