Brownie Batter Ice Cream

{Brownie Batter Ice Cream}

~Ice Cream Base~

Ingredients

2 cups heavy cream

1 cup whole milk

6 tablespoons sugar

6 tablespoons brown sugar

1 teaspoon salt

1 teaspoon tapioca starch

1 teaspoon pure vanilla extract

Directions

Over medium heat, add heavy cream, whole milk, half the sugar and the salt in a medium saucepan. Heat until it reaches a bare simmer. Meanwhile, whisk egg yolks just to break them. Whisk in rest of sugar. When hot, use half the cream mixture to temper eggs, whisking constantly. Then return egg mixture to cream mixture. Heat until thickened, 2-3 more minutes. Immediately pour into a bowl in an ice bath, stirring occasionally. Chill overnight. Stir in vanilla, then freeze according to ice cream maker instructions. When nearly down, slowly pour in brownie batter. When putting in container, layer in brownie chunks.

~Brownie Batter~

Ingredients

1/4 cup unsalted butter, melted

1/2 + 1/8 cup sugar

1/3 cup natural cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1-2 tablespoons whole milk

1/4 cup flour

Directions

Melt butter over medium heat. Let cool slightly. Whisk sugar, cocoa and salt in a medium bowl to combine. Pour butter in a steady steam into dry ingredients, whisking. Whisk in vanilla and milk. Add flour and stir to combine.

~Brownie Chunks~
Adapted from Bon Appetit

Ingredients

Nonstick vegetable oil spray

1 stick unsalted butter, melted

1-1/4 cups sugar

2/4 cup natural unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1/3 cups flour

Directions

Preheat oven to 325 degrees. Line an 8x8 glass baking dish with foil, pressing firmly into pan and leaving a 2-inch overhang. Coat foil with nonstick spray; set baking dish aside. Melt butter over medium heat. Let cool slightly. Whisk sugar, cocoa and salt in a medium bowl to combine. Pour butter in a steady steam into dry ingredients, whisking. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after ach addition. Add flour and stir just to combine. Scrape into prepared pan. Bake until top begins to crack and a toothpick comes out with only a few moist crumbs, 25 minutes. 

Cut half the batch into bite-sized pieces.

This ice cream tastes like the perfect brownie sundae: Big chewy hunks of brownie, swirls of brownie batter and vanilla ice cream to mellow it all out. Serve atop a warm brownie for pure decadence!