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Brownie Chunk Ice Cream

 Brownie Chunk Ice Cream
“Each time I make brownies, half the batch goes to friends and the rest ends up in this ice cream," says Agnes. "For crunch, I sometimes add a half-cup of chopped nuts.”
13 ServingsPrep: 15 min. Processing: 20 min./batch + freezing


  • 3 cups half-and-half cream
  • 3/4 cup sugar, divided
  • 3 tablespoons baking cocoa
  • 6 egg yolks
  • 6 ounces semisweet chocolate, finely chopped
  • 1 package fudge brownie mix (8-inch square pan size)


  • In a large saucepan, heat cream to 175°; stir in 1/2 cup sugar
  • until dissolved. In a bowl, combine cocoa and remaining sugar; whisk
  • in egg yolks until smooth. Whisk in a small amount of hot cream
  • mixture. Return all to the pan, whisking constantly. Cook and stir
  • over low heat until mixture reaches at least 160° and coats the
  • back of a metal spoon.
  • Remove from the heat; stir in chocolate until melted. Cool quickly by
  • placing pan in a bowl of ice water; let stand for 30 minutes,
  • stirring frequently.
  • Transfer to a bowl; press plastic wrap onto surface of custard.
  • Refrigerate for several hours or overnight.
  • Prepare and bake brownies according to package directions. Cool on a
  • wire rack; cut into 1/2-in. cubes.
  • Fill cylinder of ice cream freezer two-thirds full with custard;
  • freeze according to manufacturer’s directions. Stir in half of the

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Brownie Chunk Ice Cream (continued)

Directions (continued)

  • brownie cubes. Refrigerate remaining custard until ready to freeze.
  • Add remaining brownies. When ice cream is frozen, transfer to a
  • freezer container; freeze for 2-4 hours before serving. Yield: about
  • 1-1/2 quarts.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.