Brownie Chocolate Swirl Ice Cream (Printable Version)
Chocolate ice cream with rich brownie pieces and hot fudge swirls for a decadent frozen delight.
# Ingredients:
→ Ice Cream Base
01 -
1 cup heavy cream
02 -
2 cups whole milk, divided
03 -
3 tbsp unsweetened cocoa powder (Dutch process)
04 -
5 oz semisweet chocolate, chopped
05 -
3/4 tsp vanilla extract
06 -
3/4 cup granulated sugar
07 -
5 egg yolks
08 -
1/4 tsp salt
→ Add-ins
09 -
1 cup brownie pieces, chopped
10 -
1/4 cup hot fudge sauce
# Steps to Follow:
01 -
In a medium saucepan, warm the heavy cream along with the cocoa powder, whisking to combine. Bring the mixture to a boil, then remove it from heat. Add the semisweet chocolate and stir until smooth. Add 1 cup of whole milk and stir until combined. Pour the mixture into a large bowl and mix in the vanilla extract. Set a mesh sieve over the bowl.
02 -
In the same saucepan, warm the remaining milk with sugar and salt. Stir until dissolved.
03 -
In a separate bowl, lightly whisk the egg yolks. Gradually pour the warm milk mixture into the yolks, whisking constantly. Return this mixture to the saucepan.
04 -
Cook the mixture over medium heat, stirring constantly with a heat-resistant spatula, scraping the sides and bottom. Heat until the custard thickens, coats the spatula, and reaches 170°F/77°C. Remove from heat and strain through the mesh sieve into the chocolate mixture.
05 -
Place the bowl over an ice bath to cool. Chill the mixture thoroughly in the refrigerator for 30-60 minutes.
06 -
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, approximately 20-25 minutes.
07 -
Towards the end of the churning process, chop the brownies into chunks and heat the fudge sauce until smooth. Remove the ice cream from the mixer, fold in the brownie chunks, and swirl the fudge sauce throughout.
08 -
Transfer the ice cream to an airtight, freezer-safe container. Cover and freeze for 4-6 hours before serving.
# Additional Notes:
01 -
To prevent freezer burn, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container. Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for an optimal texture.