Chocolate Brownie Ice Cream with Fudge Swirls
2 cups whipping cream
2 cups half and half
2 ounces semi sweet baking chocolate
1 ounce unsweetened baking chocolate
1 cup sugar
1/2 cup cocoa powder
5 egg yolks
4 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups brownie bites
1/4 cup fudge for swirling
You have to freeze the Kitchen Aid ice cream tub for HOURS. So make sure you put it in the night before you want to use it. You also have to chill the ice cream mix for hours. I found someone that suggested freezing it with lots of stirring for 2 hours and then mixing it in the Kitchen Aid, so that is what I did. It comes out soft serve and can be eaten that way. But it really needs to freeze for a few more hours or overnight. This is a plan ahead type of thing!
First I made brownies so they could cool and be ready to add in to the ice cream at the end of mixing. You can purchase premade brownies if you wish. Just make them according to the package. I used the recipe for the fudgy type brownies, rather than the cake brownies.
Heat 1/2 cup of the whipping cream with the two types of baking chocolate bars, broken into chunks. Stir frequently over low heat until the chocolate has melted. Remove from the heat and set aside.
Heat the half and half in a larger pan over medium heat until bubbles start to form around the edges. You don't want to boil the half and half. Just warm it up and set it aside.
Whip the yolks until a smooth yellow and then add the sugar and cocoa powder.
Start to mix slowly so you don't make a chocolate powder mess. Mix until well blended.
Now you have to temper the eggs and warm them up without making scrambled eggs. Add a small amount of the chocolate milk to the eggs while continuing to whip them. Then do it some more. Keep drizzling in the chocolate milk until it is all mixed in.
Add the half and half while whipping.
Return the whole shebang to the larger pan and heat until bubbles form. Stir frequently. Remove from the heat and add the rest of the whipping cream, vanilla and salt. Stir to mix.
Pour the ice cream mixture into a large bowl, cover and chill for 8 hours. I didn't do the 8 hour thing. I placed the covered bowl in the freezer and stirred it after one hour. Then I stirred it every 15 minutes until it had been in the freezer for 2 hours and set up the Kitchen Aid mixer.
You have to start the Kitchen Aid mixer before you add any of the ice cream mix. Once it is going on STIR speed, pour in the ice cream mix and let it run, according to the instructions. It takes at least 20 minutes.
While it was running I cut the brownies into small bites and heated up the fudge topping to make it easier to swirl in the ice cream.
The Kitchen Aid started to make a noise and struggle, indicating it was done. Also the ice cream expands and fills the mixer when it is done. At this point I needed help. Lee poured the ice cream into a large container and I added some brownies half way through. I also added a few large dollops of fudge and swirled it around. Lee poured the rest and held the mixing bowl while I scraped out the last of the ice cream.
I added the rest of the brownie bites and the fudge and swirled and mixed. Then we all ate a small bowl. The rest went into the freezer for the next day.
The batch of brownies made more than I needed for the ice cream, so of course I had to make some brownie sundaes! Wouldn't you?
A brownie was placed in a large bowl and scoops of ice cream were placed on top. My friend noticed that I had some salted caramel ice cream topping in the refrigerator. Naturally she insisted that we drizzled some on top of her sundae. I didn't want her to feel like a total PIG, so I drizzled it over EVERYBODY'S .
And it was darn good.
Your friend also had a smaller serving so she didn't feel like a pig.
ReplyDeleteAlthough I won't be ourchasing this attachment for our Kitchen Aid, let us know if you ever need taste samplers for future attempts at this recipe.
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