Smooth chocolate ice cream studded with crisp and chewy pieces of brownie. What a delicious combination. This chocolate brownie ice cream is a traditional custard recipe, but you don't need an ice-cream maker to prepare it.
Place a medium pan over a low heat and pour in the cream and milk.
200 ml double cream, 200 ml milk
Add 75g caster sugar and the chocolate and leave for a few minutes for the chocolate to melt. Give it a good whisk.
80 g dark chocolate
Whilst the chocolate is melting, whisk the egg and egg yolk in a mixing bowl with the remaining 75g sugar until thick and pale. Electric beaters are best for this.
1 large egg yolk
Pour the hot milk into the egg mixture and whisk until everything is well mixed.
Return the mixture to the pan and stir over a low to medium heat for 10 minutes or until the mixture has turned to custard, ie thickened enough to coat the back of a wooden spoon. Make sure it only steams and doesn't boil though, or you may end up with scrambled eggs instead of custard.
Remove from the heat and allow to cool.
Pour into a plastic container and place in the freezer for an hour.
Remove from the freezer and blend thoroughly with a stick blender to prevent ice crystals forming.
Return to the freezer.
Repeat this process twice more.
Cut the brownie into small pieces and stir into the ice-cream.
1 brownie
Return to the freezer and leave to freeze completely.
Notes
If you have an ice-cream maker, by all means use it. This recipe is just to show that you don't need one in order to make good old-fashioned custard ice cream.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.