1 vanilla bean, split
2 c. milk
2 c. heavy cream
8 egg yolks
3/4 c. sugar
1 c. bittersweet chocolate, cut into sm. pieces
1/4 c. Jack Daniel's or to taste
1/4 c. bittersweet chocolate, melted

Heat vanilla bean with milk and cream in large saucepan until liquid boils. Remove from heat. In a bowl, whisk egg yolks and sugar until foamy. Whisk half of hot milk mixture into sugar and egg yolks, then return to saucepan. Cook over low heat, stirring constantly, until custard coats back of spoon. Do not let boil. Strain custard into a large, cold bowl. Stir chocolate pieces into hot custard until melted and mixture is smooth. Refrigerate until chilled.

Stir in Jack Daniel's, then pour custard into ice cream freezer and freeze according to manufacturer's directions. While ice cream is freezing, prepare chocolate chips: Heat a heavy baking sheet in preheated 350 degree oven. Spread melted chocolate over baking sheet, making a thin, even layer. Chill until hard. Score chocolate with sharp knife into small squares, about 1/4 inch in size. Scrape chips from baking sheet and freeze until needed. When ice cream is ready, transfer to cold, freezer-proof bowl. Fold in chocolate chips.

Makes 2 quarts.