Recipe - Never Stick To The Bottom Pasta

2 cup Heavy cream
2 cup Half & half
2/3 cup Sugar
1/3 cup Unsweetened Cocoa powder
2 One half ounce Semisweet chocolate; chop
6 Eggs; wellbeaten
One half cup Jack daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan. Add
sugar and cocoa; stir until sugar dissolves. remove from heat. Add
chocolate, stir until smooth. Gradually whisk One half cup chocolate mixture
into eggs. Return mixture to saucepan. Stir over mediumlow heat for 1015
minutes or until mixture thickness 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.