Chocolate Fudge Brownie Ice Cream

Name: Chocolate Fudge Brownie Ice Cream
Prep time: 40 min
Total time: 2 h 40 min
Ingredients: 4 large egg yolks (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) ); 120 g caster sugar ((super-fine sugar)); 200 g good quality dark chocolate; 300 ml whole milk; 300 ml double cream ((heavy cream)); 140 g gooey chocolate fudge brownie (gluten free as required)

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Prep Time: 40 minutes

Total: 160 minutes

Servings: 12

Cost: $1.41 /serving

Author : Gluten Free Alchemist - Kate Dowse

brownies chocolate ice cream

Ingredients

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4 large egg yolks (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))120 g caster sugar ((super-fine sugar))200 g good quality dark chocolate300 ml whole milk300 ml double cream ((heavy cream))140 g gooey chocolate fudge brownie (gluten free as required)

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Instructions

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Step 1

Ahead of time, place the brownie in the fridge to firm up a little, so that it can be cut into small pieces easily.

Step 2

Put the egg yolks and sugar into a large heat-proof bowl and stir together until completely combined and smooth.

Step 3

Break the chocolate into a large saucepan and add the milk.

Step 4

Heat the chocolate and milk over a low to medium heat, stirring continuously until the chocolate has fully melted (the mixture should not boil).

Step 5

Remove from the heat and leave to cool for a few minutes, stirring occasionally.

Step 6

Slowly pour the warm chocolate-milk onto the egg-sugar mix, beating with a wooden/silicone spoon (or whisking) continuously throughout and until thoroughly blended.

Step 7

Pour the chocolate mixture back into the pan and continue to heat on low to medium, stirring continuously until the mixture begins to steam and thicken slightly into a custard consistency. The mixture should reach a low simmer, but do not allow to boil.

Step 8

Remove from the heat and immediately pour in the cream. Stir thoroughly to combine.

Step 9

Pour the chocolate batter through a sieve into jugs or a large bowl, to remove any lumps.

Step 10

Set the batter aside to cool as quickly as possible (stirring occasionally helps it to cool quicker).

Step 11

Once cool, chill in the fridge for an hour or so.

Step 12

Once thoroughly chilled, churn into ice cream using an ice cream maker as per manufacturer’s instructions. (see NOTES if you don't have an ice cream maker)

Step 13

Whilst the batter is churning, cut the brownies into small bite-size chunks.

Step 14

Before turning the ice cream into a storage container (and whilst it is still soft), remove the paddle from the ice cream maker and add the brownie pieces to the mix.

Step 15

Fold the brownie chunks through, so that they are evenly distributed throughout.

Step 16

Spoon into an air-tight storage container and place in the freezer to harden fully (although the ice cream can be eaten as 'soft scoop' as soon as it is made).