Brownie Fudge Ripple Ice Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 cups organic half-and-half
  • ½ cup organic sugar
  • pinch Himalayan pink salt
  • 6 large cage free egg yolks
  • ½ teaspoon vanilla bean paste
  • ½ cup organic heavy cream
  • 1 cup milk chocolate chips
  • 1 cup cubed prepared brownies
Instructions
  1. In a medium, heavy-bottomed sauce pan, whisk together the half-and-half, sugar, and salt. Heat over medium flame until bubbles form around the perimeter of the pan.
  2. Whisk together the egg yolks and vanilla bean paste.
  3. Add about ⅓ of the heated milk mixture to the egg yolks in a slow, steady stream, whisking the whole time.
  4. Add the egg mixture to the remaining milk mixture in a slow, steady stream, whisking the whole time.
  5. Continue heating until it has thickened into a custard coating the back of a spoon.
  6. Fill a large bowl with ice cubes.
  7. Place a strainer over a medium/large bowl and pour the custard through it, then place that bowl inside the ice bath, stirring every few minutes until it cools to room temperature.
  8. Cover and store in the refrigerator for at least 4 hours before churning.
  9. Process in your ice cream machine according to manufacturer's directions, adding the cubed brownies in the last 2 minutes of churning.
  10. While that's churning, heat the heavy cream in a small sauce pan until bubbles form around the perimeter of the pan.
  11. Dump the chocolate chips into a heat-proof bowl and pour the cream over them.
  12. Let sit for 1-2 minutes, then stir until smooth and shiny.
  13. Set aside to cool a bit.
  14. Once the ice cream is done churning, layer it with the ganache: a layer of ice cream, a layer of ganache, until your container is full.
  15. Store in the freezer for at least 4 hours before serving.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2013/08/17/ice-cream-social-brownie-fudge-ripple/