| Prep Time | 3 hours (aproximatly) |
| Cook Time | 1-2 hours |
| Passive Time | 4-5 hours |
| Servings |
servings (1-2 scoops each)
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Ingredients
Make the Ice Cream Batter
- 1 cup Granulated Sugar
- 1 1/4 cup Milk
- 2 cups Half and Half Cream
- 2 tbsp Cocoa Powder (natural or dutch processed)
- 1/4 cup Semi-Sweet Chocolate Chips
- 3 Egg yolks
- 1/4 tsp Salt
Make the Brownie Fudge
- 6 squares Pre-made brownies
- 1/4- 1/2 cup Chocolate Ganache (Use only if nesisary)
Ingredients
Make the Ice Cream Batter
Make the Brownie Fudge
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Instructions
- In a medium bowl, whisk the egg yolks, 1/2 cup sugar, 1/4 cup milk until light and pale.
- In a medium/large saucepan, add 1 cup milk, 1/2 sugar, cocoa powder, and salt on medium heat.
- Add ½ cup hot simmering milk and add it into the egg yolk mixture. Do not stop whisking, Then poor that egg, milk mixture back in the saucepan.
- Heat until thickened and coats the back of a spoon and holds its shape when you drag your finger across.
- Heat until thickened and coats the bottom of a spoon and hold up to keep the shape.
- IN a medium bowl, crumble the brownies. If when you roll them into balls, they don't keep their shape add chocolate ganache until the consistency is moldable. Roll into balls and place on a baking sheet. Freeze while preparing the ice cream.
- Pour the refrigerated ice cream batter into an ice cream maker and use according to manufacturer's directions.
- One the consistency of the ice cream resembles soft serve, fold in your brownie fudge balls
- Pour the ice cream into a freezer-safe container and freeze again for a harder ice cream consistency. I recommend you let it freeze overnight. Scoop and enjoy!
