This triple chocolate ice cream is another brilliant concoction from my latest cookbook obsession - the Ample Hills Creamery cookbook. It starts with a chocolate base and contains brownies and a white chocolate swirl!
Keyword: Ice Cream
Author: Eva Bakes
Chocolate paste for ice cream base
¼cup (50 grams)organic cane sugar
⅓cup (30 grams)unsweetened cocoa powder
2ounces (55 grams)semisweet chocolatechopped
Chocolate ice cream base
¾cuporganic cane sugar
½cupskim milk powder
1 and ⅔cupwhole milk
1 and ⅔cupheavy cream
14ounces (400 grams)semi-sweet chocolate
¾cup (180 grams)unsalted butter
3Tablespoons (40 grams)vegetable shortening
¾cup (90 grams)all-purpose flour
¼cup (20 grams)unsweetened cocoa powder
1 and ⅔cups (330 grams)organic cane sugar
¼cup (60 millileters)golden syrup
White chocolate swirl
8ounces (225 grams)white chocolatechopped
¼cup (60 millileters)heavy cream
Make the chocolate paste for the ice cream base
In a small saucepan, boil ⅓ cup of water. Once the water comes to a boil, remove the saucepan from the heat and stir in the sugar and cocoa powder. Mix well and then add in the chopped chocolate. Stir until smooth and set aside.
Make the chocolate ice cream base
Get a large bowl and fill it with ice. Set aside.
In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
Place the egg yolks in a small bowl and set aside.
Put a fine mesh sieve on top of a large bowl and set aside.
Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
Remove the pan from the heat and stir in the chocolate paste until smooth.
Pour the mixture into the fine mesh sieve. Remove the sieve and stir the vanilla extract into the custard mixture. Mix well.
Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.
Make the brownies
Preheat your oven to 350 degrees F. Generously grease or line a 12" x 18" baking sheet and set aside.
In a medium sized saucepan, melt the chocolate, butter and shortening together on low heat until melted. Remove from the heat and set aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.
In a separate small bowl, mix together the eggs, sugar, syrup and vanilla. Pour this into the pan with the melted chocolate and mix thoroughly to combine. Add the dry ingredients and mix until everything just comes together.
Transfer the batter to your prepared baking pan and bake in your preheated oven for 12-15 minutes. The top should be set and crackly but the middle might be a bit gooey (that's OK). Allow the brownies to cool and set, then chop them into small, bite-sized pieces and set aside.
Make the white chocolate swirl
Place the white chocolate in a medium sized bowl. Heat up the cream in a microwave safe bowl until it is almost boiling. Alternatively, you can heat it up on the stovetop. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Then whisk vigorously until smooth. Allow to cool before using.
Assemble the ice cream
Once the ice cream mixture has completely cooled, churn the custard base in an ice cream machine according to the manufacturer's directions.
Add the chopped brownies to your ice cream and mix it in well. Transfer to a freezer-safe container and layer on the white chocolate swirl into the ice cream. I like putting a layer of ice cream into my container, topping with a layer of white chocolate, and repeating.
Cover and freeze for at least 8 hours before serving.