July is #NationalIceCreamMonth and I'm getting together with some foodie friends for an ice cream social so grab a spoon and dig in to all the awesome recipes we're sharing today!
I had a really hard time choosing my recipe for this event because I've got so many good ones saved to try. I bought all the ingredients for this Vanilla Superfudge Brownie and I set out to make it only to find out my oven was broken.
I pivoted as quickly as I could and made the brownies on our Weber propane grill. The edges got a little more done than I'd like but once I trimmed them they were perfect. I had to hide the pan so that we didn't eat them all before I got the ice cream made!
The ice cream base is super simple to make. It does not get heated or cooked so if that's an issue you can use a pasteurized egg product. I churn my ice cream in my KitchenAid stand mixer using a specialized bowl and paddle.
I changed up the original recipe in a few minor ways. First, I used Taylor & Colledge Vanilla Bean Paste instead of extract. I put some in the brownies and also in the sweet cream base. Secondly, when I added the brownies to the ice cream one cup didn't seem like enough. I ended up using double that, plus some more for sprinkling on top.
I put the ice cream into my Tovolo Glide a Scoop Tubs to freeze overnight. I love how they fit on the door of the fridge and the shape makes getting nice big scoops so easy! I did my photos for the post at 10am and I'm not ashamed to admit that I edited them while scarfing down a cone sitting on the deck.
Thank you so much to the other amazing #IceCreamSocial bloggers for joining me today and for sharing their recipes. Be sure to check them out using the links down below!
Homemade Vanilla Superfudge Brownie Ice Cream
Ingredients
- 4 ounces unsweetened chocolate
- 1 stick unsalted butter
- 4 large eggs, room temperature
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 teaspoon Taylor & Colledge vanilla bean paste
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
- 1 tablespoon Taylor & Colledge Vanilla Bean Paste
Instructions
- Heat oven to 350. Melt chocolate and butter over a double boiler or in the microwave until smooth. Let cool slightly.
- Beat eggs and salt together until fluffy, about 2 to 3 minutes. Gradually add in sugar and vanilla bean paste. Add chocolate mixture until well incorporated. Slowly fold in flour, being careful not to deflate the batter.
- Coat a 13x9 baking pan with cooking spray. Pour into prepared pan. Bake for 25 to 30 minutes. Let cool completely.
- Chop 2 cups of brownie pieces and place them in a covered bowl in the freezer for at least an hour before adding to the ice cream.
- Prepare the sweet cream base. Whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time until completely blended. Pour in cream, milk, and vanilla bean paste and whisk to blend.
- Pour into your ice cream maker, and freeze according to the manufacturer's directions. Once ice cream stiffens, add 2 generous cups of chopped brownies and continue to freeze to desired texture, I like to let mine freeze overnight.
Notes
I churned mine using a KitchenAid ice cream maker attachment for about 25 minutes, added the chopped brownies and then ran it about 5 minutes more. I moved the ice cream to airtight containers and put it in the freezer overnight.
Source: Ben & Jerry's Ice Cream and Desserts Book
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