4 oz unsweetened chocolate (I buy the Guittard brand)
1 cup milk
2 large eggs
1 cup white cane sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
Ghiradelli’s brownie mix
- Follow the instructions on the side of your brownie box (or from whatever homemade brownie recipe you’re following) and bake a batch of brownies. Set aside to cool completely.
- Once you’ve prepped a batch of delicious brownies (try not to eat them all before you even get to the ice cream stage), chop some of the brownies up to get about 1 cup worth. The size you chop them into depends on how large of chunks you like in your ice cream!
- Place this cup of chopped brownies in the fridge about an hour before you plan to add the ice cream mixture to the ice cream machine (so after the ice cream mixture cooling time below).
- Melt the unsweetened chocolate in the microwave, going in 30-second increments with the power at 50%. Stir every 30 seconds and repeat until completely melted.
- Whisk in the milk and microwave again for about 30-60 seconds until it all blends together smoothly.
- After the chocolate and milk is combined, set the mixture aside to cool.
- Crack the eggs into a separate large bowl. Using a hand mixer, whisk the eggs until light and fluffy (1-2 minutes).
- Whisk in the sugar, adding a little at a time. After all the sugar is added, keep whisking for another minute to make sure it’s fully blended.
- Add the cream, vanilla and salt and whisk some more to fully blend all ingredients thoroughly.
- Slowly pour the chocolate mixture into the cream/egg mixture, whisking as you combine. Make sure you mix well. (If you pour the warm chocolate mixture into the cream and egg mixture too quickly, it may curdle the eggs so take your time!)
- Cover and refrigerate your chocolate ice cream mix until completely cold (3-4 hours or overnight).
- Pour the chocolate cream mixture into your ice cream maker and let it churn until thickened. This takes about 25-30 minutes in my mixer.
- Once it’s thick enough (which depends on your preference), add in the brownies and let it mix for another minute or two.
- You can serve immediately for a soft-serve type ice cream (keep in mind it will melt VERY quickly). Or, transfer it to an airtight container and freeze for a few hours. This will make it more like a true ice cream texture that you can scoop. You may need to let it soften for just a few minutes before scooping if it seems too hard.
Keywords: chocolate ice cream, homemade ice cream, chocolate ice cream recipe