Each time I make brownies, half the batch goes to friends and the rest ends up in this ice cream. For crunch, I sometimes add a half-cup of chopped nuts.
—AGNES WARD STRATFORD, ON
PREP: 15 MIN. • PROCESSING: 20 MIN./BATCH + FREEZING • MAKES: ABOUT 1 1/2 QUART
3cups half-and-half cream
3/4cup sugar, divided
3tablespoons baking cocoa
6egg yolks
6ounces semisweet chocolate, finely chopped
1package fudge brownie mix (8-in. square pan size)
1. In a large saucepan, heat the cream to 175°; stir in 1/2 cup sugar until dissolved. In a bowl, mix the 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.
2. Remove from the heat; stir in the chocolate until melted. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently.
3. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
4. Prepare and bake brownies according to package directions. Cool on a wire rack; cut into 1/2-in. cubes.
5. Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to the manufacturer’s directions. Stir in half of the brownie cubes. Refrigerate remaining custard until ready to freeze. Add the remaining brownies. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.