I would appreciate your help in fixing an ice cream base that has turned out way too sweet for my liking!
I am in the process of making a bittersweet chocolate ice cream; the ingredients I used are as follows:
2 cups heavy cream
1 cup milk
1/2 cup sugar
1/8 teaspoon kosher salt
8 ounces dark chocolate (preferably 72 percent cacao), roughly chopped
1 tablespoon rye, bourbon or rum.
I definitely added more chocolate than the 8oz. it called for. I was thinking of adding half and half or 2% milk to the mix in order to thin it out a bit, but I am not too sure as to how I should proceed with this since the base is already chilling in the fridge and it's pretty much ready to be poured into the machine.
Any suggestions would be appreciated. Thanks in advance.
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