Gelato al Cioccolato e Whisky

Chocolate and Whisky Ice Cream

Preparation info

  • Serves

    10

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 1.75 litres (3 pints) double cream
  • 450 ml (15

Method

Follow the instructions for making Vanilla Ice Cream opposite until the mixture has thickened. Whilst still warm, add the chocolate and stir until it has melted. Leave to cool, then add the whisky.

Pour into an ice-cream machine and churn until frozen, or freeze in a suitable container.