This post may contain affiliate links. Please read my disclosure policy.
1 1/2 ounces unsweetened natural cocoa powder (I used Ghirardelli’s) approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks (save the egg whites for a recipe I’ll share next week)
1 1/3 cup sugar
2 teaspoons pure vanilla extract
2 cups chopped frozen brownies
Start with a medium size heavy bottom sauce pan. Add the cocoa powder to 1 cup of the half-and-half. Whisk to combine. Next heat the mixture on medium and add the remaining 2 cups of half-and-half and the heavy cream.
Bring the mixture just to a simmer, stirring occasionally. Remove from the heat. Set aside.
In a separate bowl whisk the egg yolks until they lighten in color. Gradually whisk in the sugar to the egg yolks until combined. Temper the hot mix into the eggs adding a large tablespoon or two at a time. Whisk well. You’re trying to bring the temperature of the egg yolks up with out cooking and causing them to curdle into lumps. Keep adding a little of the hot mixture until you have whisked in about 1/3 of the chocolate mixture into the eggs and sugar.
Now it’s safe to combine the remaining mixture into the eggs. Whisk and return the custard to the saucepan. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. You can also check by using a cooking thermometer and remove from the heat when it reaches 170-175 degrees.
Pour the hot mixture into a large container and allow it to sit at room temperature for at least 30 minutes. Stir in the vanilla extract. Store the mixture in the refrigerator, uncovered, until it has completely cooled. Cover and store for at least 8 hours or overnight.
Pour the mixture into your ice cream maker and process according to the manufacturer’s directions. Move the ice cream to a large storage container and stir in 2 cups chopped frozen brownie bits. I had frozen extra brownies ahead of time and saved them for this recipe. Any brownie will do but make sure they are frozen before stirring into the ice cream. They should remain in chunks and not fall apart. Freeze the entire mixture for another 3 to 4 hours to allow the ice cream to harden. Serve and enjoy.
My bowl of ice cream is gone. Guess I’ll go fold some clothes or pay bills or something. Boohoo. Yeah, yeah – quit my whining!
We had a very nice weekend. I got to play with my grandson Isaac while my daughter Allie and future daughter-in-law Callie picked out bridesmaid dresses! Such a fun time. We’re really excited for the upcoming ceremony in October. 160 something days until their wedding. They have an app for that you know. It tells how many days, hours, minutes and seconds until she walks down the aisle. So cute. We also spent a few hours paddling around in our kayaks fishing and taking in the gorgeous weather. It was perfect.
Hope you have a nice weekend too! And I hope you make this ice cream soon – so worth every single calorie!
Thanks so much for stopping by!