“Drunk Mayan” Ice Cream

Mayan Whiskey Ice Cream - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.

Coffee, Whiskey, and Mayan-Spiced Dark Chocolate create this unusually delicious Ice Cream.


This amazing treat is inspired by a coffee drink we once had. It was an after-dinner drink at an upscale restaurant in Quebec City. It consisted of a coffee and whiskey mixture, spiked with orange peel and spiced with a perfect balance of cinnamon, nutmeg and vanilla. A couple of month’s ago we came across Green & Black’s Mayan Gold chocolate, it’s a Mayan-inspired blend of dark chocolate and spices. Perfect flavors to try to recreate our beloved Quebec City memory in ice cream form. So dust off that electric ice cream maker and let’s get rolling – we like to call it “Drunk Mayan” Ice Cream.

“Drunk Mayan” Ice Cream


  • 2 cups heavy cream
  • 1 1/2 cup whole milk
  • 3/4 cup sugar
  • 1 1/2 cups coffee beans
  • pinch salt
  • 4 large egg yolks
  • 1/4 cup whiskey
  • 3 oz. Green & Black’s Maya Gold organic dark chocolate, shaved


In a saucepan add 1 cup heavy cream, all the milk, sugar, coffee beans and salt and turn heat to medium. When it starts to lightly bubble, NOT boil, remove from heat, cover and let steep for 1 hour. Strain the coffee beans from the mixture and discard. Return the cream mixture back to the saucepan and warm over medium-low heat. Beat the egg with the remaining cup of cream. Once the mixture is warm, not hot, slowly whisk in the egg yolks to temper them. You don’t want the cream to be too hot because then it will cook the egg yolk. Add the whiskey. Continue to stir often until the mixture begins to thicken. When it coats the back of the spoon, remove from heat and poor into a glass bowl to slightly cool. After it’s cooled a bit, place a piece of plastic wrap on the top, pushing down slightly so that it touches the custard. This will prevent a skin from forming on the top.

Place in the refrigerator overnight. Freeze according to your ice cream maker’s directions. During the last 5 minutes in the ice cream maker, add the chocolate. Place in freezer containers and freeze solid. Congratulations, you’ve just done the impossible – changed the forecast from fantastic, to a-friggin’-mazing.


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