Chocolate Brownie Ice Cream

I actually made this a LOOOOOOONNNGGG time ago and thought I failed. The final product didn't look like it was getting fluffy at all as it was being churned and I assumed it would be a solid brick of chocolate. I don't waste chocolate in my house so I froze it in tupperware....and then just left it. Eventually I was running out of un-used tupperware, along with space in my freezer so I figured I should take it out and either try it or get rid of it. I decided to try it.

OMG it was amazing! Not only was it NOT super hard, it tasted great and was very rich. You only need maybe one or two good scoops of the stuff to satisfy that sweet tooth since it's so dense.

• 1 1/2 cups heavy cream
• 1 1/2 cup whole milk
• 1/4 cup cocoa powder
• 2/3 cup sugar
• 1/4 cup corn syrup
• 5 oz chopped dark chocolate
• 5 large egg yolks
• pinch of salt
• 1 1/2 heaping cups brownie chunks
• 1/2 cup chopped walnuts, optional

In a saucepan, whisk about 1/2 cup cream with the cocoa powder to form a smooth paste. Whisk in the remaining cream, milk, sugar, and corn syrup. Heat the pan over medium-high heat to scale (until small bubbles appear around the edges of the milk), stirring occasionally until the sugar has melted. Remove from the heat. 

Place the chopped chocolate in a medium bowl and gently whisk in a few ladle-fulls of the hot milk to melt the chocolate. Whisk until smooth and completely melted. Set aside.

In another bowl, whisk together the egg yolks and salt. Gradually whisk in about half the hot milk mixture to warm the yolks. Pour the egg yolk mixture into the saucepan with the remaining milk and whisk to combine. Whisk in the melted chocolate. Heat the mixture over medium-low heat, stirring constantly until the mixture becomes thick. 

Pour the custard mixture into a gallon-size, ziplock freezer bag and seal. Place the bag in a large bowl of ice and water until cool. At this point, you can process the custard in an ice cream maker, or chill the custard overnight, then process. 

Once the cream is processed, layer about 1/2 of it into the bottom of a container, sprinkle half the brownie chunks and walnuts into the liquid, pressing some of the brownies down into the ice cream. Repeat with the remaining ice cream, brownies, and nuts. Cover and freeze until frozen solid before scooping. 

NOTES: We had a bunch of older brownie mixes sitting around the house so I made brownies from scratch to use in this. You could totally just buy them or get brownie bites to use. Some of the store-bought brownies are a bit firmer and might give you a bit more texture in your finished product. Mine was still really good, but very gooey. 

Serves 1 qt

Total Time: 30 minutes plus chilling and processing

Recipe from www.hungrygirlporvida.com