Melt the chocolate in the microwave, along with a cup of cream. Whisk thoroughly (and slowly) and incorporate all the cream slowly and in batches. Add the sugar powder and the liquor. Beat slowly with a wire whisk, but well.
Using an electric hand-blender, whisk the ice cream contents for around seven minutes, until homogeneous. The mixture should be a bit fluffy.
Pour the liquid into a lock-and-lock container, which should be totally free of any moisture. Lock tightly and deep-freeze for two hours. After two hours, take out the container and with the help of a fork, churn the semi-frozen ice cream. This will ensure that you don't get any ice crystals. The churning should be done in maximum three minutes, after which the container should be returned back to the deep freeze quickly. Repeat the churning process after one hour.
Freeze for three more hours. Scoop out and serve!