Ice cream base recipes adapted from
The Perfect Scoop(Ten Speed Press) I used a mid-strength amaro for this one, Ramazzoti, which falls pleasantly within the mid-range range of bitter and sweet. Some amari are quite intense and bitter (like Fernet-Branca and Cynar), others are herbaceous and/or less-aggressive (such as Averna, Nonino, Sfumato, and Montenegro), so it's hard to give an exact quantity. So start with 2 tablespoons and add more to taste. Remember that the flavor will recede a bit once churned and frozen, so err on the side of a little stronger, but don't add too much or the ice cream won't freeze properly. Generally speaking, you don't want to add any more than 4 tablespoons (60ml) of a spirit that's 30-40% ABV to one quart (1l) of ice cream. In place of the amaro you can substitute 1-2 tablespoons of cognac, whiskey, dark rum, or another spirit, or leave it out. If you don't have an ice cream machine, check out my post
Making Ice Cream Without a Machine. For more on chocolate, check out my post
Chocolate FAQs.