Dark Brownie Fudge Ice Cream Food

DARK BROWNIE FUDGE ICE CREAM

Steps:

• Combine whipping cream and milk in a small saucepan over medium heat. Cook for 2 minutes. Stir in ground espresso. Gently add chocolate chips and stir continuously until chocolate melts and is fully blended with the cream mixture, making sure nothing sticks to the bottom of the pan.
• Stir in brown sugar until dissolved, reducing heat to low when the mixture starts to boil. Mix in cocoa powder until incorporated. Add butter; stir until melted. Stir in vanilla extract. Continue stirring over low heat until mixture is dark brown and smooth.
• Pass the mixture through a fine strainer to remove espresso granules, then pour into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

FUDGE BROWNIE ICE CREAM

Steps:

• In a small saucepan, whisk 1 cup of the heavy cream and the cocoa powder together over medium heat until well dissolved. Bring the cream to a boil and then let simmer for 30 seconds. Remove from heat and stir in the chocolate until smooth. Add the remaining cream and pour the mixture into a bowl to cool.
• In a medium pot, heat the milk, salt and sugar until steaming. In a small bowl, whisk the egg yolks together and slowly incorporate the sugar. Once combined, slowly temper the eggs with the milk mixture.
• To temper the eggs, slowly add the steaming milk to the yolk and sugar 2 tablespoons at a time whisking continuously. It's important that you do this slowly and continuously to ensure that the egg yolks do not 'scramble' themselves from the heat.
• Once tempered, return the milk and egg yolk mixture to the sauce pan and heat over medium temperature (making sure not to boil). Cooke the mixture until it is thick enough that it coats the back of a wooden spoon and leaves a clear line when running your finger through it.
• Using a fine mesh strainer, pour your mixture into the chocolate base prepared earlier and whisk together. Let the ice cream mix come to room temperature and then refrigerate for at least 3 hours until chilled. (Over night is preferred!)
• Once chilled, place your ice cream in your ice cream maker and freeze according to manufacturer instructions! Add your fudge brownie pieces and mini chocolate chips once the process is complete and churn for an additional minute. Place the mixture in a freezer-safe container for 1-3 hours to set up, or serve immediately if you prefer a softer ice cream. Enjoy!

BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
• Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
• Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
• Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
• Repeat steps 3 and 4 so that you have 2 thin brownie layers.
• Bake for 14 minutes.
• Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
• NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
• Take the ice cream out of the freezer and give it 5-10 minutes to soften.
• Once soft, spread the ice cream over the top of the brownie in the baking tray.
• Take the first brownie layer from the cooling rack and placing it on top.
• Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
• Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
• Quickly trim away the excess ice cream.
• Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
• Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
• Enjoy!

BROWNIE ICE-CREAM BY TASTY DEMAIS RECIPE BY TASTY

Steps:

• Preheat oven to 180ºC (350˚F).
• In a bowl, add the melted butter and eggs and mix. then stir in the sugar until incorporated.
• Add the flour, cocoa powder and mix well.
• Add in the melted dark chocolate and mix to combined.
• Bake for 22 minutes. Let it cool.
• Divide the brownie in two parts. Put one part in a bowl and crumble it with a fork.
• Pour the sweetened condensed milk and mix well. Set aside.
• In a big bowl, whip the heavy cream to medium-stiff peaks.
• Gently fold the brownie mixture into the cream.
• Pour it in a tray and cover with the rest of the brownie. Mix the brownie bits into the ice cream with a knife.
• Cover with plastic wrap and freeze for at least 4 hours.
• Enjoy!

DARK CHOCOLATE FUDGE ICE CREAM

Steps:

• In a double broiler, melt the chocolate with the coffee powder over hot, not simmering, water.
• In a heavy saucepan, scald the cream and milk with the sugar, salt and vanilla bean (whole).
• Stir to be sur the sugar is dessolved.
• Add the melted chocolate and mix until smooth.
• Remove the vanilla bean, split it lengthwise and scrape the seeds into the chocolate cream.
• Discard the pod.
• Chill the chocolate cream thoroughly, either over ice or in the refrigerator.
• Then freeze in an ice cream maker following the manufacturers instrunctions.