Double Dutch dark chocolate ice cream

Active: 20 minutes; Total: 8 hours 30 minutes; Yield: 1.5 quarts 

Cream, heavy	2 cups
Buttermilk	1 cup
Sugar, dark brown	¾ cup
Sugar, granulated	2 tablespoons
Double Dutch dark cocoa	6 tablespoons
Eggs	5 yolks
Espresso powder	1 tablespoon
Salt, kosher	¼ teaspoon
Vanilla extract	2 teaspoons
Chocolate, dark (around 60%), chopped	3 ounces
Bourbon	1 tablespoon

1. In a saucepan, whisk together the cream, milk, sugars, cocoa, yolks, espresso powder, and salt; the mixture will appear lumpy but it will smooth out as it cooks. 
2. Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges; don’t let it come to a boil. 
3. Remove from the heat and whisk in the vanilla and chocolate until smooth. 
4. Pour the custard into a blender (or use an immersion blender) and blend for 30 seconds to ensure all the cocoa powder is broken down for a very smooth texture. 
5. Cover the bowl, with plastic wrap resting against the surface of the custard, and refrigerate until well chilled, preferably overnight. 
6. Pour the chilled custard into your ice cream maker, and churn according to the manufacturer’s instructions, until it has a soft-serve consistency. 
7. During the last minute of churning, add the bourbon. 
8. Scrape the ice cream into a lidded container, and freeze until firm, at least 8 to 10 hours. 

Recipe mildly adapted from curlygirlkitchen.com.