2 c  Heavy cream
2 c  Half & half
2/3 c  Sugar
1/3 c  Unsweetened Cocoa powder
2 1/2 oz Semi-sweet chocolate; chop
6    Eggs; well-beaten
1/2 c  Jack daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan. Add
sugar and cocoa; stir until sugar dissolves. remove from heat. Add
chocolate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture
into eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15
minutes or until mixture thickness and coats the back of a spoon. Strain
into bowl. Cool mixture completely, stirring often. Stir whiskey into
custard. Pour into a 1 quart ice cream churn. Freeze according to
manufacturers directions. Store in a covered container for several hours
to mellow the flavor. If ice cream is frozen solid, soften in refrigerator
before serving.