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I’ll just warn you right now, if you don’t like chocolate, this may not be for you. However if you are a serious lover of rich, creamy, chocolately-ness, you’ll fall in love all over again. I must admit I skipped dinner tonight so I could have a bowl of this. If that’s wrong, I don’t wanna be right. I type a word or two, then take a bite. Then I type another thought, and take a bite. This could take a while.
Ice cream is one of the easiest desserts to make. The only step that usually trips people up is tempering the eggs. If you have a fear of eggs with a temper, make an egg less ice cream instead. This recipe uses egg yolks, sugar, cream, half and half, vanilla, cocoa and left over frozen brownies. Seriously though, tempering eggs is really easy once you understand it. No more scrambled eggs in your ice cream!
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.
Also whisk in the heavy cream. Bring the mixture just to a simmer, stirring occasionally. Remove from the heat.
In a separate bowl whisk the egg yolks until they lighten in color.
Gradually whisk in the sugar to the egg yolks until combined. Now you want to 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 custard in the refrigerator, uncovered, until it has cooled completely. 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 froze extra brownies and saved them for this recipe. Any brownie will do but make sure they are frozen before stirring them 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!
Chocolate Brownie Ice Cream
Course: Dessert
Chocolate ice cream for a serious lover of rich, creamy, chocolately-ness.
Ingredients
- 1 ½ ounces unsweetened natural cocoa powder I used Ghirardelli's approximately ½ cup
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 1 ⅓ cup sugar
- 2 teaspoons pure vanilla extract
- 2 cups chopped frozen brownies
Instructions
- 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 ⅓ 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°F.
- 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.
Recipe Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 5457kcal | Carbohydrates: 705g | Protein: 83g | Fat: 272g | Saturated Fat: 135g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 93g | Cholesterol: 2078mg | Sodium: 1970mg | Potassium: 2005mg | Fiber: 16g | Sugar: 540g | Vitamin A: 8145IU | Vitamin C: 8mg | Calcium: 1178mg | Iron: 24mg
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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!
Tricia
Jacquelyn Grandy
Ok, if you have read my blog, you will know that my kids and I are huge fans of chocolate, I mean huge, and the darker the better. We have not made any homemade ice-cream yet this year, but this recipe is definitely going to be made. I will let you know how it turns out!
Mary
It would be impossible not to enjoy this. Your ice cream looks rich and delicious and very very tempting. I hope you have a great day. Blessings…Mary
Jessica | Cajunlicious
That is a glass full of chocolate heaven!
Stella B's Kitchen
Oh my goodness gracious, Tricia! Oh my. <br /><br />{Thanks for the sweet comment on my strawberry pie…means a lot coming from the 'Pie Queen'!!}<br /><br />..and I look forward to what's in store for those egg whites:)
Em (Wine and Butter)
This sounds WAY better than the Ben n Jerry's version – and I was rather fond of that as well 🙂
Emily @ She Makes and Bakes
Yum, yum, yum! I love chocolate ice cream, and brownies, and making my own ice cream. Can't wait to try this!
Sue/the view from great island
That's the richest chocolate ice cream I've ever seen, I'm going out and getting an ice cream maker so I can make it asap!
Tricia @ saving room for dessert
Ha – you won't be sorry – sooooo good!
Blond Duck
DROOL!
Tricia
Amen!!!
Tanna at The Brick Street Bungalow
This ice cream sounds like something that I couldn't stop myself from eating the "whole thing"! I do love me some chocolate!<br /><br />Your weekend sounds so fun, Tricia!! Glad you had such happy time with your family. I know little Isaac is growing like a weed! blessings ~ tanna
Tricia @ saving room for dessert
That is why I invited my son, his fiance and friends over so they could wipe this out! If not for them I would have to eat the whole thing. Traveling husband even said it tasted delicious and he's not a giant chocolate fan like me 🙂
Tanna at The Brick Street Bungalow
You are a wiser woman than I, Tricia. I would have "stashed" it for myself to wear on my hips. LOL!