Remember those brownies last week………….. The gooey, rich ones that were born out of a need to make brownie ice cream? Well here’s what happened to them (the few that weren’t devoured as soon as they left the oven and photo-plate).
Chocolate Fudge Brownie Ice Cream…………….. Creamy, smooth, chocolaty, and full of chewy brownie chunks which make it just that bit more of a pudding. One scoop is probably enough, but who’s going to know if you eat more? Ok……… so the tub is a bit emptier and I’m looking guilty. But I can always try and blag my way out of it. Blame it on the dog? That won’t work…………… we haven’t got a dog! Oh well……….. I admit it….. I ate more than my fair share……
Ever since I got my ice cream maker, my daughter has been nagging me to make this ice cream. I am not sure why it has taken me so long to get round to it. But I am glad that she persisted in her demanding…………… It was every bit worth waiting for.
Having made a few different ice creams now, I am getting more confident in exploring the different types of mix. Chocolate ice cream deserves something really rich and creamy, so for this batch I used a crème anglaise base. It takes a bit more time and care than some straight milk-cream mixes, but the resulting texture and depth gives the ice cream a really luxurious feel.
The pictures aren’t great (the weather was still hot and it was melting fast!) but hopefully you get the idea of just how delicious it is (or should I say was?)
Chocolate Fudge Brownie Ice Cream
4 large egg yolks
120g caster sugar
200g good quality dark chocolate
300 ml whole milk
300 ml double cream
4 portion-squares of GF chocolate brownie (made from the recipe in this post)
- Put the egg yolks and sugar into a large heat-proof bowl and stir together until completely combined and smooth.
- Break the chocolate into a large saucepan and add the milk.
- Heat the chocolate and milk over a low to medium heat, stirring continuously until the chocolate has fully melted (the mixture should not boil). Remove from the heat and leave to cool for a few minutes, stirring occasionally.
- Slowly pour the warm chocolate-milk onto the egg-sugar mix, stirring continuously and quickly until thoroughly blended.
- Pour the chocolate mixture back into the pan and continue to heat on low to medium, stirring continuously until the mixture begins to steam and thicken slightly into a custard consistency. The mixture should reach a low simmer, but do not allow to boil.
- Remove from the heat and immediately pour in the cream. Stir thoroughly to combine.
- Pour the chocolate batter through a sieve into jugs or a bowl, to remove any lumpy bits of egg.
- Leave the batter to cool as quickly as possible and to chill in the fridge for an hour or so.
- Once thoroughly chilled, churn into ice cream using an ice cream maker as per manufacturer’s instructions.
- Whilst the batter is churning, cut the brownies into small bite-size chunks.
- Before turning the ice cream into a storage container (and whilst it is still soft), remove the paddle from the ice cream maker and add the brownie pieces to the mix. Fold in so that they are evenly distributed throughout.
- Spoon into an air-tight storage container and place in the freezer to harden fully.
(If you don’t have an ice cream maker, place the mixture at stage 9 into a shallow container and freeze until mushy. Then turn into a chilled bowl and beat until the ice crystals are broken down. Return to the freezer and freeze again until mushy. Repeat the whisking and freeze a final time, remembering to fold in your brownie pieces whilst the ice cream is still soft enough to do so)
Gluten Free Alchemist © 2013 unless otherwise indicated