| 1 | Bring cream and half and half to a simmer in a large heavy saucepan. |
| 2 | Add sugar and cocoa; stir utnil sugar dissolves. |
| 3 | Remove from heat. |
| 4 | Add choclate, stir until smooth. |
| 5 | Gradually whisk ?cup chocolate mixture into eggs. |
| 6 | Return mixture to saucepan. |
| 7 | Stir over medium-low heat for 10-15 minutes or until mixture thickenes and coats the back of a spoon. |
| 8 | Strain into bowl. |
| 9 | Cool mixture completely, stirring often. |
| 10 | Stir whiskey into custard. |
| 11 | Pour into a 1 quart ice cream churn. |
| 12 | Freeze according to manufacturer"s directions. |
| 13 | Store in a covered container for several hours to mellow the flavor. |
| 14 | If ice cream is frozen solid, soften in refrigerator before serving |
