Ingredients
Equipment
Method
- Whisk the egg yolks and granulated sugar together in a large bowl until pale and slightly thickened.
- Heat the heavy cream, whole milk, and cocoa powder in a saucepan over medium heat until small bubbles form around the edges.
- Slowly pour half a cup of the hot dairy mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the tempered eggs back into the saucepan and cook over medium-low heat until the custard coats the back of a spoon.
- Strain the mixture into a clean bowl, stir in the vanilla, cover, and chill in the refrigerator for at least four hours.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer instructions until thick.
- Layer the churned ice cream into a container with the brownie pieces, fold gently, and freeze until firm.
Nutrition
Notes
Store covered in the freezer for up to one month. Press parchment paper directly on the surface to prevent ice crystals from forming.