Monday, November 3, 2014

Fudge brownie ice cream

This one’s very rich, so don’t make it when anyone is thinking of dieting!


  • 1/4 cup superfine sugar
  • 1 1/2 cups whole milk, chilled
  • 2 tsp. pure vanilla extract
  • 1 cup heavy cream, whipped and chilled
  • 1/3 recipe fudge sauce
  • 2 large chocolate brownies, broken into chunks

Blend the sugar into 1/2 cup milk, pour into a small saucepan, and warm through until the sugar has dissolved. Stir in the vanilla and let cool.

Gently beat together the cooled milk, whipped cream, and chocolate fudge sauce. Pour into an ice cream maker and process according to the manufacturer’s directions, or pour into a freezer container and freeze using the hand-mixing method.

When the ice cream is almost firm, stir in chunks of brownies and freeze until ready to serve. Store in the freezer for up to 3 months, but take out 15 minutes before serving to soften. Serve with a little more fudge sauce if you wish.

Makes about 1 1/4 pints

Variations
  • fruity fudge brownie ice cream
Prepare the basic ice cream, but stir in the fudge sauce after the churning stage along with 1/2 cup dried blueberries, cranberries, or cherries, and just 1 piece of crumbled brownie.
  • white fudge blondie ice cream
Prepare the basic recipe, but stir in the fudge sauce, 3 tablespoons white chocolate chunks, and 2 crumbled blond brownies when the ice cream is almost firm.
  • almond nugget brownie ice cream
When preparing the basic ice cream omit the fudge sauce and stir in 1/2 cup finely chopped white (natural) almond paste along with the chocolate brownies.
  • mississippi fudge brownie ice cream
Prepare the basic ice cream, but don’t add the sauce or brownies. Divide the mixture into two bowls. Add the fudge sauce to one bowl, then freeze. To the other bowl, add 1/4 cup chopped marshmallows and freeze. When the two parts are almost frozen, layer in one container.