Chocolate Ice Cream with Peanut Butter Fudge Brownies

3 Apr

“Brownie, you’re doing a hechuva job!” ~ President Bush

Chocolate ice cream with peanut butter fudge brownies. Yum!

This is a very special week at 365scoops. The first person to tell me why gets $5 off his/her next order!

Anyhow, on Sunday I taught a really fun ice cream class and my wonderful students brought so much joy and energy to the class, that it made making ice cream such a blast!

My students requested two flavors, one with a vanilla base (to be seen later this week) and one with a chocolate base. They told me that they love chocolate peanut butter, and immediately I knew that we had to swirl in some peanut butter brownies. I spent the week testing new recipes (which resulted in lots of additional junk food in Casa Sugar but what can you do?) and found the perfect combination of salty, sweet, and of course, chewy and fudgy.

Brownie crumbles

Many of my ice creams include baked goods, and for each of these recipes, I always slightly undercook the cookie or brownie. The reason being that when frozen into ice cream, these cookies or brownies harden quite a bit. If you use a fully cooked brownie, it will be rock solid when you take a bite. We all know that breaking a tooth on ice cream would really ruin the dining experience! So, instead, I shave a few minutes off the baking time (don’t worry the eggs are fully cooked!) and voila, you’ll have delicious home-made mix-ins!

Chocolate Ice Cream with Peanut Butter Fudge Brownies

Ice Cream Ingredients

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1/4 cup semi-sweet chocolate chips

1 oz unsweetened chocolate, chopped into small pieces

1/4 cup Dutch processed cocoa powder, sifted

1 ½ cups of peanut butter cup brownies, cut into small chunks

Chocolate shavings for the brownie mixture

Peanut Butter Cup Brownie Ingredients

Adapted  from David Lebovitz

 4 oz unsweetened chocolate

1/2 cup (1 stick) melted undated butter

1 1/4 cup sugar

2 eggs

1/2 cup flour

1tsp vanilla bean paste

1/8 tsp salt (I added a bit more)

1/2 cup milk chocolate and peanut butter chips

1/2 cup mini peanut butter cups

Do you see those mini peanut butter cups? And the chocolate chips peeping through. It was totally delicious!

Peanut Butter Brownie Method

Preheat oven to 350 degrees. Line an 8×8 baking pan with tin foil, making sure that it covers all sides of the pan. Grease with either butter or spray.

Chop the butter and the chocolate into pieces.

In a medium saucepan, melt the butter, stirring occasionally to break up the chunks.

Melt butter add and add the chopped chocolate, whisking thoroughly until all the chocolate is melted. Remove from the heat and transfer to a large mixing bowl.

Add in sugar and mix thoroughly. Add in the two eggs and again, mix completely.

Slowly add in the flour and salt and beat vigorously for 30 seconds.

Pour half the batter into the pan, sprinkle the milk chocolate/peanut butter chips on top, and cover with the remaining batter. Top with mini peanut butter cups  and bake for 23-35 minutes until the brownies set, but are still chewy and fudgy.  The brownies can be stored at room temperature for up to three days.

Triple chocolate decadence

Ice Cream Method

Sift the cocoa into a bowl. Pour in the chocolate chips and the chopped unsweetened chocolate.  Set aside.

Pour the half-and-half into a medium saucepan and heat until steam begins rising (but it’s not boiling). Once heated, pour in the triple chocolate mixture whisking vigorously until the chocolate is well-mixed and entirely melted. Continue heating the chocolate milk mixture until small bubbles begin to form around the edges. Set aside.

Whisk together the three egg yolks in a large heat-proof bowl, slowly adding in the sugar until the mixture thickens and turns pale yellow. To temper the eggs slowly pour in the chocolate mixture and whisk into the egg mixture. Pour back into a medium saucepan and heat until the mixture reaches 175 degrees or is thick enough to coat the back of a spatula. Remove from heat, cool thoroughly and then refrigerate for 1-2 hours.

Whisking the three types of chocolate and half-and-half

When you are ready to churn pour into the base of an ice cream maker and churn according to manufacturer’s instructions. Approximately 5 minutes before the ice cream is done, pour in the brownie chunks. Transfer to a freezer safe container and let freeze for 2 hours before serving.  Enjoy!

The Verdict: I suppose you know something is good when we dig into the pan of freshly baked brownies and literally cannot stop eating them! As soon as they came out of the oven, my students and I had to taste them, and once we did, we were addicted. For every brownie chunk that we put into the ice cream, we took another one for ourselves. It was absolutely delicious. Dig in and enjoy!

Up close and personal. Dig in!

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3 Responses to “Chocolate Ice Cream with Peanut Butter Fudge Brownies”

  1. Sarah Clapp (@SarahClapp) April 3, 2012 at 3:25 pm #

    Passover? Eric won Mega Millions? Has to be the first…

  2. Shira Kraft April 3, 2012 at 3:43 pm #

    Oh my gosh! One year anniversary already?!!! Mazal Tov!

  3. Sarah Clapp (@SarahClapp) April 4, 2012 at 11:55 am #

    After torturing Eric for 10 minutes with bad guesses, I’m guessing that it’s 365 Scoops’ 1 Year Anniversary!

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