2tablespoonsIrish whiskey(I like Tullamore D.E.W.)
Instructions
Fudge Swirl
Place the chocolate chips in a medium-sized bowl.
Pour the heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, and heat for another 30 seconds. Pour hot cream over the chocolate. Let sit for 2-3 minutes.
Stir until the chocolate is completely melted and smooth. (Sometimes I have to microwave the chocolate for 10-15 seconds to help it along.) Just keep stirring, it'll smooth out.
Pour in the Irish whiskey and sit until completely incorporated. Set aside to cool while you make the ice cream base.
Ice Cream
Beat heavy cream in a large mixing bowl until stiff peaks form. (You can use a stand mixer or hand mixer for this.)
Add sweetened condensed milk and Irish cream to the whipped cream. Stir everything together until smooth and completely combined.
Pour the ice cream base into a loaf pan or 8-inch x 8-inch square baking dish. Spread into an even layer.
Drizzle the fudge in parallel lines over the ice cream. Use a butter knife to swirl the fudge into the ice cream. (Do not stir. You want a fudge swirl, not chocolate ice cream).
Cover the dish tightly with plastic wrap and freeze for 8 hours to overnight.
Notes
If you want extra fudge swirls you're going to double layer your ice cream. Pour half of the ice cream base into your pan. Top with half of the ganache and swirl it into the ice cream. Then repeat with the rest of the ice cream base and ganache.This recipe makes about 4 cups of ice cream.