You guys! It’s been a minute!
It’s actually been so hot and humid in Toronto that my 15th floor apartment is too hot for cooking. Just too hot. I almost couldn’t even freeze this ice cream in my ice cream maker because the bowl was melting too fast. Just too hot.
But you know what’s perfect for a heat wave? Ice cream, obvs.
This one was made for my friend on his birthday. All I was told was “make it chocolatey” and boy did I ever.
It starts with a creamy chocolate ice cream base, with cocoa AND semisweet chocolate to boost that chocolate flavour.
Then you fold in brownie bits and fudge sauce because obviously the brownie bits aren’t enough on their own.
This ice cream is over-the-top decadent, rich, just ridiculously good. So much chocolate.
1 cup heavy cream (35% fat)
3 tbsp cocoa powder
5 ounces semisweet chocolate, chopped
1 tsp vanilla extract
5 egg yolks
2 cups whole milk (3.25% fat)
1 recipe cocoa fudge brownies (or your favourite brownie recipe), baked and cooled
1/2 cup water
1/2 cup sugar
1/3 cup corn syrup
6 tbsp cocoa powder
To make the ice cream, stir together heavy cream and cocoa powder in a saucepan over medium heat. Chop chocolate and transfer to a medium bowl. When cream has small bubbles forming at the sides of the pan, pour over chocolate and stir until melted. Stir in vanilla. Place a large sieve over bowl.
Meanwhile, whisk egg yolks with sugar and salt in a small bowl. Heat whole milk in same saucepan until steam starts to rise. Pour over eggs in a slow, steady stream, whisking constantly. Pour entire mixture back into pan and heat over low-medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Make sure to stir constantly and watch carefully, or the eggs will set and you’ll suddenly have scrambled eggs! Pour mixture though sieve into chocolate/cream mixture and stir to combine. Press a piece of plastic wrap directly on top and chill overnight.
Meanwhile, bake your brownies. Let cool and crumble into pieces. Transfer to a parchment paper-lined baking sheet and freeze overnight.
To make fudge sauce, combine all ingredients in a small sauce pan and bring to a boil over medium heat. Let boil 2-3 minutes. Cool overnight in fridge.
Freeze ice cream according to your ice cream maker instructions, until the texture of soft serve. Transfer to a freezer safe container and stir in brownie bits. Drizzle with fudge sauce and gently stir to combine. Let set another 8-12 hours in the freezer before serving.