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Brownie Fudge Ripple Ice Cream

Carrie @ poet in the pantry
Prep Time 8 hrs 20 mins
Cook Time 30 mins
Total Time 8 hrs 50 mins
Course Dessert
Servings 6

Ingredients
  

  • 3 cups organic half-and-half
  • 1/2 cup organic sugar
  • pinch Himalayan pink salt
  • 6 large cage free egg yolks
  • 1/2 teaspoon vanilla bean paste
  • 1/2 cup organic heavy cream
  • 1 cup milk chocolate chips
  • 1 cup cubed prepared brownies

Instructions
 

  • 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.
  • Whisk together the egg yolks and vanilla bean paste.
  • Add about 1/3 of the heated milk mixture to the egg yolks in a slow, steady stream, whisking the whole time.
  • Add the egg mixture to the remaining milk mixture in a slow, steady stream, whisking the whole time.
  • Continue heating until it has thickened into a custard coating the back of a spoon.
  • Fill a large bowl with ice cubes.
  • 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.
  • Cover and store in the refrigerator for at least 4 hours before churning.
  • Process in your ice cream machine according to manufacturer's directions, adding the cubed brownies in the last 2 minutes of churning.
  • While that's churning, heat the heavy cream in a small sauce pan until bubbles form around the perimeter of the pan.
  • Dump the chocolate chips into a heat-proof bowl and pour the cream over them.
  • Let sit for 1-2 minutes, then stir until smooth and shiny.
  • Set aside to cool a bit.
  • 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.
  • Store in the freezer for at least 4 hours before serving.