Bourbon Chocolate Ice Cream | with more heavy cream (Philadelphia-Style) – Ask the Ice Cream Queen

Ingredients

• 2 gelatine leaves OR 2 tsp gelatine granules, I use Platinum gelatine sheets with a bloom strength of 235-265
• 100 g 70% cocoa solids chocolate, chopped (3.5 oz)
• 400 g whole milk, divided (14.1 oz; 400 ml)
• 170 g regular sugar, white granulated (6 oz)
• 475 g heavy cream 35-36% fat (16 oz; 475 ml; 1 pint)
• 50 g Bourbon whiskey (1.8 oz; 52 ml)