Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup chopped brownie pieces
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt.
2. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
3. In a separate bowl, whisk together the egg yolks and vanilla extract.
4. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly.
5. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Remove from heat and let cool to room temperature.
7. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. During the last few minutes of churning, add in the chopped brownie pieces.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Freezing time: 4 hours
Temperature:
Medium heat for cooking the mixture, low heat for thickening the mixture, and freeze at 0°F (-18°C).
Serving size:
This recipe makes about 1 quart of ice cream, serving size may vary.
Nutritional information:
Calories: 320
Fat: 20g
Saturated Fat: 12g
Cholesterol: 170mg
Sodium: 130mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use half-and-half or light cream instead of heavy cream.
- You can use low-fat or skim milk instead of whole milk.
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
- You can use any type of brownie you like, such as fudgy, cakey, or chewy.
Variations:
- Add in some chopped nuts, such as pecans or walnuts, for extra crunch.
- Swirl in some caramel or chocolate sauce for added flavor.
- Use different mix-ins, such as cookie dough, candy pieces, or fruit.
Tips and tricks:
- Make sure to temper the egg yolks by slowly pouring in the hot cream mixture to prevent them from curdling.
- Chill the mixture in the refrigerator before churning for best results.
- Freeze the ice cream in a shallow container for faster freezing and easier scooping.
- Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to scoop.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
There is no need to reheat the ice cream, simply let it sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with whipped cream, chocolate shavings, or sprinkles.
Garnishes:
Whipped cream, chocolate shavings, sprinkles, or chopped nuts.
Pairings:
This ice cream pairs well with a warm brownie or chocolate cake.
Suggested side dishes:
Fresh fruit, such as strawberries or raspberries, or a cup of coffee.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve before churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to cook the egg yolk mixture to at least 160°F (71°C) to ensure it is safe to eat.
- Store the ice cream at 0°F (-18°C) or below to prevent the growth of harmful bacteria.
Food history:
Ice cream has been around since ancient China, where it was made by mixing snow with fruit and honey. It became popular in Europe in the 17th century and eventually made its way to America in the 18th century.
Flavor profiles:
This ice cream is rich and chocolatey with chunks of fudgy brownie throughout.
Serving suggestions:
Serve this ice cream as a dessert or snack.
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