Vanilla Fudge Brownie Ice Cream

Wow, it has been a long time since my last post!

I have been so busy with work, plus I started a Pâtisserie (baking!) course. The course is two days a week each day for 8 hours, so it is long, and the traveling is exhausting. But in the end, I enjoy the learning and the training, so it is worth it. 

I made this ice cream over the weekend, and it was a huge hit. How can you go wrong with vanilla, brownies, and fudge (in and over the ice cream)?  

This is actually the first time I am posting an ice cream recipe, so yay! 

I made the brownies from a box to save time, but your own favorite brownie recipe would be also wonderful.

Vanilla Fudge Brownie Ice Cream

From Kitchenaid and The Perfect Scoop

Printable Recipe

2 1/2 cups half-and-half

8 egg yolks

1 cup sugar

2 1/2 cups whipping cream

4 teaspoons vanilla

1/8 teaspoon salt

1 batch of brownies cut into small cubes, and frozen

1 batch of fudge ripple (recipe below)

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened.

Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.

Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Freeze ice cram according to manufactures instructions. Pour a layer of fudge ripple into a plastic container, lightly spoon a layer of ice cream on top and place some brownies over ice cream. Continue to alternate layers of fudge, ice cream and brownies until the container is full.  Do not mix the ice cream or it will look muddy. Immediately transfer ice cream to the freezer (wait at least 4 hours before serving). I had some fudge left, and it was amazing over the ice cream when served!

Yield: 16 servings

Fudge Ripple

1/2 cup sugar

1/3 cup light corn syrup

1/2 cup water

6 tablespoons unsweetened Dutch-process cocoa powder

1/2 teaspoon vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan.  Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.  Continue to whisk until the mixture just comes to a boil.  Cook for 1 minutes, whisking frequently.  Remove from the heat, stir in vanilla, and let cool.  Chill in the refrigerator before using.