So, last night Sean and I went out for ice cream even though this cool number was waiting for us in the freezer at home. I mean, normally we’d just be sitting on the couch digging our spoons into this chocolate brownie madness, but we had a sitter for the evening (thanks, Mom!) and thought maybe we should take full advantage…and by that I mean, let’s stay out for, like, a whole 2 hours because we’re ridiculous homebodies. Thus, the going out for ice cream. Mostly this just means we have another evening of couch-lounging to indulge in this goodness.
Anyway, ICE CREAM! I made this ice cream because Sean loves chocolate ice cream and, while I do too, I feel like a lot of chocolate ice cream is just…okay? I mean, I know I’m really offending a lot of chocolate lovers out there, but sometimes it’s just not chocolatey enough, or it lacks body, or it’s sort of chalky. I just want it to be lush and dark and perfectly chocolatey and I just don’t feel like that’s too much to ask for in a chocolate ice cream. This ice cream seriously delivers on all requirements. It’s a custard based ice cream because I was feeling like making a custard style ice cream after not having made one in years, literally, and because I had a dozen egg yolks in the freezer from an angel food cake I made that didn’t quite work out. Mostly the latter, honestly. I threw some brownie chunks in there because, brownies, and for texture. The walnuts add some crunch and a little bitterness, but they’re totally optional. So, basically, make this ice cream while snachatting (snapping?) it with random songs plus lots of ridiculous emoji accessories, then scoop some into an oreo cone (real life!), and high-five yourself for a job well done.
- 1½ cups heavy cream
- 1½ cups whole milk
- ¼ cup cocoa powder
- ⅔ cup sugar
- ¼ cup corn syrup
- 5 ounces chopped dark chocolate
- 5 large egg yolks
- pinch of salt
- 1½ heaping cups brownie chunks
- ½ cup chopped walnuts, optional
- To make the custard:
- In a sauce pan whisk about ½ cup of the cream with the cocoa powder to form a smooth paste. Whisk in the remaining cream, milk, sugar, and corn syrup. Heat the pan over medium-high heat to scald (i.e. until small bubbles appear around the edges of the milk), stirring occasionally until the sugar has melted. Remove from the heat. Place the chopped chocolate in a medium bowl and gently whisk in a few ladlefuls of the hot milk to melt the chocolate. Whisk until smooth and completely melted. Set aside. In another bowl, whisk together the egg yolks and salt. Gradually whisk about half of the hot milk mixture to warm the yolks. Pour the egg yolk mixture into the saucepan with the remaining milk and whisk to combine. Whisk in the melted chocolate. Heat the mixture over medium-low stirring constantly until the mixture becomes thick.
- Pour the custard mixture into a gallon-size, zip-top freezer bag and seal. Place the bag in a large bowl of ice and water until cool. At this point, you can process the custard in an ice cream maker or chill the custard overnight, then process. Once the ice cream is processed, layer about ½ of it into the bottom of a container (I like something flat and wide, for quicker freezing) and sprinkle over about ½ of the brownie chunks and walnuts (if using), press some of the brownies down into the ice cream, repeat with the remaining ice cream, brownies, and walnuts. Cover and freeze until frozen solid before scooping.