Brownie Batter Ice Cream Recipe

Описание: ▢ 2 cups half and half
▢ 1 cup granulated sugar
▢ ¼ teaspoon sea salt
▢ 1 to 1 ½ Tablespoons cocoa powder

▢ 4 egg yolks

▢ 1 teaspoon pure vanilla extract

▢ 1 cup heavy cream

▢ 1 box of brownies (oil and water or butter and milk amount needed is listed on box)

▢ 1 Egg, NOT 2

Brownie batter and pieces:

In a medium sized bowl, add brownie mix, oil, and water or butter and milk. Mix until combined (don’t over mix).

Take about 1/3 of batter and put into separate bowl, mix 1 egg in and bake at 325-350°F for about 35-40 min or until edges start to pull away. Chill and cut into small pieces.

With the rest of the eggless batter, slowly add milk until the consistency is like brownie batter. About 2 tablespoons.

Take an about 1/3-1/4 cup of this batter and save in fridge for later mix in.

The rest will be used in ice cream base.


ICE CREAM BASE:

Prep: (10-15min)

In a small bowl, separate 4 eggs, saving only the YOLKS. You can save or discard the egg whites. Whisk vigorously for a few minutes. Set this aside stovetop.

In a large bowl, fill it a little less than halfway with ice, put a medium sized bowl on top of this and your cup of heavy whipping cream in this medium bowl.

Next, set a fine mesh strainer on top of your stack of bowls (the heavy whippig cream should be the bowl below this). Set this aside stove top (not too close).


Cook:

In a medium sized sauce pan over medium heat, add sugar, salt, and cocoa powder slowly adding your half and half mix well with a rubber whisk. It should look like a paste, keep adding your half and half.

Stir constantly over medium heat until warm and steamy, then slowly temper your eggs. In a small, steady stream add your hot liquid slowly to your bowl of eggs, while whisking vigorously.

Add this egg mix to your pan and whisk vigorously, once it’s well mixed, turn the heat down a notch to medium low.

Continue to whisk for about 5-10 minutes until mixture can coat the back of a metal spoon, think of when you’re making a pasta sauce.

Take it off the heat and add vanilla, whisk well and then strain over heavy cream bowl which is over an ice bath.

Quickly mix eggless batter in and whisk for about 10 minutes untik mixture reaches room temp.

Cover tightly with saran wrap to prevent a skim from forming, refrigerate preferably overnight but at least 2-5 hours.


MIXING ICE CREAM:

Take out 16 hour chilled KitchenAid Ice Cream Bowl Attachment, the liquid inside the bowl shouldn’t be able to slosh around, if it does then it needs to chill longer.

Turn mixer on 1 and add chilled ice cream base. Mix for about 20-23 minutes or until it’s almost soft serve texture.

Add in chilled mix ins (brownie pieces and eggless batter) one at a time and mix for a few more minutes.

Scrape soft ice cream into container, best if served after freezing a couple hours. It gets more like ice cream consistency in the freezer.

DO NOT WASH BOWL UNTIL IT REACHES ROOM TEMP AND ONLY HAND WASH.

TOWEL AND AIR DRY COMPLETELY BEFORE FREEZING AGAIN.