Chocolate ice cream with brownie bits

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This recipe came from Annie’s Eats, and it’s awesome. I did make some changes, which I note below in bold. I give it a 9.5
Milk Chocolate Ice Cream with Brownie Bits
Yield: about 1 quart
Ingredients
For the brownies:
8 tbsp. unsalted butter, cut into pieces (I used 6 T.)
4 oz. unsweetened chocolate, chopped
1¼ cups sugar (I used scant 1 cup)
2 large eggs
1 tsp. vanilla extract
½ cup all-purpose flour
Pinch of salt
½ cup semisweet or bittersweet chocolate chips (I used half of this)
For the ice cream:
8 oz. milk chocolate (at least 30% cacao solids), finely chopped (I used a generous cup)
1½ cups heavy cream (I only used 1 cup)
1½ cups whole milk (I used 2 1/2 cups)
¾ cup sugar (I cut this down a slight bit)
Pinch of salt
4 large egg yolks
I added 1 tsp. vanilla
Directions
  • To make the brownies, preheat the oven to 350˚ F. Line an 8 x 8-inch baking pan with aluminum foil. Lightly grease the foil with nonstick spray. Add the butter to a small saucepan and melt. Whisk in the chopped chocolate and stir just until melted. Remove from the heat and whisk in the sugar, eggs and vanilla. Stir in the flour and salt. Fold in the chocolate chips with a spatula. Smooth the batter into the prepared baking dish. Bake for 30 minutes, until the center feels just set. Remove from the oven and let cool completely. Cut into small bits to be mixed into the ice cream. (Only half of the brownies are needed for the ice cream. The remainder can be eaten whole or frozen for later use.)
  • To make the ice cream, combine the milk chocolate and heavy cream in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Remove from the heat and set a mesh sieve over the top of the bowl.
  • In a medium saucepan, combine the milk, sugar and salt. Heat until the sugar is dissolved. In a medium bowl, whisk together the egg yolks. When the milk mixture is warm, slowly add to the bowl with the beaten egg yolks, whisking constantly. Return the mixture to the saucepan and continue to heat, stirring constantly, until the mixture thickens just slightly and coats the back of a spoon (170-175˚ F on an instant-read thermometer). Remove from the heat and pour the custard through the strainer into the milk chocolate mixture.
  • Cover and chill the mixture thoroughly in the refrigerator. Freeze the batter in an ice cream maker according to the manufacturer's instructions. Once frozen, fold in the brownie bits with a spatula. Transfer to an airtight container and freeze until ready to serve.
picture and recipe retrieved from http://www.annies-eats.com/2011/03/25/milk-chocolate-ice-cream-with-brownie-bits/




Comments

  1. Amanda DavisMay 29, 2013 at 1:31 PM

    It was delicious!

    ReplyDelete
  2. thejohnmfamilyJune 2, 2015 at 3:46 PM

    I only did 1/2 cup of sugar in the ice cream and it was fine. You could easily cut down to 1/3 cup. Also, a double batch in our gallon freezer fills is about 65% of the way, so 2 1/2 batches would probably be ideal for a gallon freezer. I also added 3-4 T. of cocoa powder to a double batch, and it was awesome.

    ReplyDelete
  3. thejohnmfamilyJuly 4, 2018 at 9:22 PM

    So, here is what I did today: 1 1/2 cups cream, 2 1/2 cups milk, 1/4 cup sugar, 6 medium egg yolks, 1/4 tsp. salt, 6 oz. milk chocolate, melted, 4 Tbs. cocoa, 2 tsp. vanilla. I melted the chocolate and the cream together, then I whisked the sugar, eggs, and salt together. I brought the milk and the cocoa to a simmer, tempered the eggs, and cooked it to 170. The I combined them together. It was fantastic!

    ReplyDelete
  4. thejohnmfamilyMay 14, 2019 at 8:08 PM

    Chocolate Ice Cream

    3 cups half and half
    1/2 cup cream
    3 T. sugar,
    6 medium egg yolks,
    1/4 tsp. salt,
    6 oz. milk chocolate, melted,
    4 Tbs. cocoa,
    2 tsp. vanilla.

    I melted the chocolate and the cream together, then I whisked the sugar, eggs, and salt together. I brought the milk and the cocoa to a simmer, tempered the eggs, and cooked it to 160. Then I combined them together.

    ReplyDelete
  5. thejohnmfamilyAugust 22, 2020 at 5:25 PM

    I added an extra cup of half and half right before I froze it and it worked great. I also cooked it to 175 this time, did 4 oz. chocolate,

    ReplyDelete
  6. thejohnmfamilyJuly 4, 2021 at 6:09 PM

    The May 14, 2019 version works great for company

    ReplyDelete

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