Whiskey, Wine and Wildlife at The Westin Jekyll Island on the Georgia coast is a first-class food and beverage festival. Wildlife comes from the Jekyll Island Foundation which supports the local Sea Turtle Center. #W3Jekyll
Imagine grazing on delicious food, fine wines and hand-crafted whiskeys and cocktails in an oceanfront setting on a brilliantly sunny, 75 degree mid-February Saturday afternoon. It doesn't get much better.
Unless at the tasting party the night before, you stopped at Westin Executive Chef Skipp Worden's station where he was scooping up Chocolate Whiskey Ice Cream. It was everyone's favorite.
Fortunately, Chef Skipp is as generous as he is talented and agreed to share the recipe. One note: When it came to whiskey, Chef used the good stuff, Woodford Reserve.
Chocolate Whiskey Ice Cream
8 egg yolks
½ cup whiskey
1 cup sugar, divided
3 cups heavy cream (40% milk fat)
2 vanilla beans cut in half lengthwise and the flesh scraped out
6 oz. melting chocolate
Whip together the egg yolks, ½ cup of sugar and the whiskey.
In a saucepan, add the cream, ½ cup sugar, vanilla bean and chocolate. Simmer until the chocolate is melted, but do not boil.
Slowly add the hot cream mix to the egg yolks to temper. Stir constantly and pour slowly. You don’t want scrambled eggs.
Once tempered, place back onto a low heat and stir constantly until mixture thickens. Do not allow mixture to boil.
Strain thickened mixture and place in the refrigerator to cool (to at least 41 degrees).
Place cooled mixture into ice cream maker and follow the manufacturer’s directions.
Once the ice cream starts to harden place it into a container for freezing.
Note: For extra texture, add chocolate chips, nuts or pieces of your favorite candy bar into your ice cream during the last few minutes of the mixing process.
This should accompany every adult's birthday cake.