Fudge Brownie 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!

FUDGE BROWNIES I

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

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!

HOT FUDGE BROWNIE SOUFFLE WITH VANILLA ICE CREAM SAUCE

Steps:

• Position rack in center of oven and preheat to 450°F.
• Butter a 1-quart soufflé dish and sprinkle with sugar.
• Melt butter with chocolate, stirring until smooth.
• Blend in ¼ cup of sugar, yolks, coffee mixture and vanilla; stir in flour (can be prepared several hours ahead and set aside at cool room temperature. Reheat before continuing.) Beat whites in large bowl until soft peaks form; gradually add remaining ½ cup sugar, beating, until whites are stiff but not dry.
• Fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate - a few streaks of white may remain).
• Gently turn batter into prepared dish.
• Sprinkle lightly with sugar.
• Bake 5 minutes.
• Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
• Serve immediately with sauce.
• (and remember - A SOUFFLE WAITS FOR NO ONE).
• Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.

SUPER FUDGE BROWNIE ICE CREAM SANDWICHES

Steps:

• Position a rack in the middle of the oven.
• Preheat oven to 350°F.
• Line two baking sheets with parchment paper.
• Put chocolate chips, butter and dissolved coffee in a heatproof container or top of double boiler, over barely simmering water. Stir mixture till chocolate chips and butter are melted and smooth. Set aside to cool.
• In a large bowl using an electric mixer on medium speed, beat the eggs, sugar, salt and vanilla until thickened and light yellow in color, 2-3 minutes. Be sure to scrape down the sides of bowl if needed during mixing.
• Turn mixer speed to low and add flour mixture just until it is incorporated. Set the batter aside for about 15 minutes to thicken slightly.
• Using a measuring cup with 1/4 cup capacity, scoop up portions of batter and drop onto prepared baking sheets.
• Spacing the cookies 3" apart -- be sure to get all the batter out of the bowl to make the cookies.
• Bake the cookies one sheet at a time until a toothpick inserted near the center comes out with moist crumbs, not wet batter clinging to it, about 13 minutes. Then use a wide metal spatula to loose the cookies from the parchment paper to transfer them to wire racks to cool completely.
• Wrap the cookies individually to plastic wrap and freeze them for at least 3 hours or overnight.
• Remove the cookies from the freezer and turn half of them bottom side up.
• I usually sit my ice cream in the refrigerator for about 15-20 minutes in the refrigerator and then use about 1/3 cup. Smooth the edges of the ice cream and then top with another cookie, flat side down.pressing gently into the ice cream.
• Wrap the ice cream sandwiches tightly in plastic wrap and freeze it.
• Continue filling and freezing remaining cookies. You will probably have some ice cream left over.
• Freeze the ice cream sandwiches for at least 2 hours or up to one week.
• If you are storing them longer than one week, seal the wrapped sandwiches in a clean container.serve frozen.