Cooking Wright

Chocolate Fudge Brownie Ice Cream


* Brownies:
* 1/2 ounce bittersweet chocolate, chopped
* 1/2 cup sugar
* 2 tablespoons butter, softened
* 1/2 teaspoon vanilla extract
* 1 large egg, lightly beaten
* 1/2 cup all-purpose flour (about 2 1/4 ounces)
* 1/3 cup unsweetened cocoa
* 1/4 teaspoon baking powder
* 1/8 teaspoon salt
* Cooking spray
* Ice Cream:
* 1 1/3 cups sugar
* 1/3 cup unsweetened cocoa
* 3 1/2 cups 2% reduced-fat milk, divided
* 3 large egg yolks
* 1/2 cup half-and-half
* 2 1/2 ounces bittersweet chocolate, chopped



Preheat oven to 350°.

To prepare brownies, place 1/2 ounce chocolate in a microwave-safe dish, and microwave at high 30 seconds or until almost melted, stirring once. Combine chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add extract and egg; beat until combined. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup cocoa, baking powder, and salt. Add flour mixture to sugar mixture; beat just until blended. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.

To prepare ice cream, combine 1 1/3 cups sugar and 1/3 cup cocoa in a medium, heavy saucepan over medium-low heat, stirring well with a whisk. Stir in 1/2 cup milk and egg yolks. Stir in remaining 3 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

Place half-and-half in a medium microwave-safe bowl; microwave at high 1 1/2 minutes or until half-and-half boils. Add 2 1/2 ounces chocolate; stir until smooth. Stir half-and-half mixture into milk mixture. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cut brownies into small squares; stir into ice cream. Cover and freeze 1 hour or until firm.

Place the ice-cream freezer can and your freezer-safe dish for ripening the ice cream in the freezer while you make the custard. This helps the ice cream ripen quickly. We awarded this rich-tasting ice cream our Test Kitchens' highest rating.

Yield: 11 servings (serving size: about 2/3 cup)

Nutritional Information

Calories: 297 (29% from fat)
Fat: 9.6g (sat 5.1g,mono 3.1g,poly 0.5g)
Protein: 6.6g
Carbohydrate: 49.2g
Fiber: 2g
Cholesterol: 90mg
Iron: 1.4mg
Sodium: 105mg
Calcium: 37mg

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