Homemade chocolate ice cream and fudgy brownie bites are perfect companions in this recipe combo. 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 treat our Test Kitchens' highest rating.
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
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
How to Make It
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.
Delicious! Tastes way more like ice cream than any foam-like slimy textured stuff from a grocery store.I used my Cuisinart Ice-100 machine and it froze great, with no icy crystals. I did freeze it in two batches.The brownie recipe seemed odd and I wasn't sure if they would turn out, since I am not used to cooking low-cal techniques. But I troopered on and followed the directions, and they turned out great! I didn't spray the loaf pan, I lined it with a foil cradle and it worked flawlessly. I also mixed with my fingers and a spatula, saving some cleaning.Some people will complain about anything, this recipe should not be one of those things. I say "Hallelujah!" and "Yum!"
The reason everyone thinks this is "icy" is because it is ice milk, not ice cream. (the 3.5 cups of milk and just 1/2 cup half and half should have tipped me off before I even started making it) It's okay, a lighter treat than ice cream, but if I'm going to have ice cream, I want the real thing so I will not be making this again. Not a keeper.
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