Summer has been an absolutely fun time of experimenting with ice cream flavours. There are so many in my freezer that I could open my own gelateria. I have taken to labelling them so that we know which flavour is in which container. One of the flavours that I created this summer was a chocolate fudge brownie ice cream. This was after I made the chocolate fudge brownie parcels. The trick here is to get the brownie mixture to melt into the base so that you do not have a gritty feeling in your mouth when you eat the ice cream. Don’t be limited by using brownies, the original recipe calls for ginger bread and I am quite sure you can use any left over cake – if there ever is – to make this version of my chocolate fudge brownie ice cream.
what flavour ice cream would you like a recipe for?
Chocolate Fudge Brownie Ice Cream
- 600 mls milk
- 150 g brownies broken up into very small pieces
- 100 g sugar
- 15 mls honey
- 6 egg yolks
- In a heavy bottomed sauce pan, scald the milk
- Add the brownies and stir until melted
- Whisk together the sugar, honey and egg yolks until ribbon stage
- Slowly pour into the milk mixture
- Remove from the heat and allow to cool before refrigerating overnight
- Churn for 15 minutes using a Kitchen Aid churner and freeze until needed
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