A few months ago I got an ice cream maker in Santiago. It is difficult to find good quality appliances here and this is a very small ice cream maker. I have tried quite a few different ice cream recipes in it but, I don’t know if it is the maker or just the recipes, I have not had any ice cream recipes that I felt were good enough to blog so far. Until now…. Most Ice cream recipes call for eggs and boiling and such, but I haven’t liked any of those. I am sure that there are some really good recipes out there, but our favorites always end up being the simple ones, no heating, eggs, or whipping. When I have done custard style ice cream with a bunch of egg yolks it seems too rich and if you don’t add enough fat then it crystallizes and turns into a brick. I also don’t think the sugar needs to be melted when it dissolves just fine in the milk. Plus when you heat the mix it just takes that much longer to get it frozen. What is the point of that? Just my opinion here, so don’t feel like I am knocking your grandmas famous ice cream with 2 dozen egg yolks that takes hours and is worth every second. I am sure that there are many different ways of making great ice cream and I want to try them all. I just like simple and, more than that, fast. The brownie batter bites definitely take this simple chocolate ice cream and make it amazing. They aren’t necessary of course. You could totally skip them and add something else like nuts or candy pieces, but they are awesome in this so don’t skip them. By the way, do you have any idea how difficult it is to photograph ice cream? Who knew it could melt so fast. Especially homemade ice cream, which melts even faster than store bought. There is only a short window of time and then its over and you have a bowl of chocolate soup. I apologize for being an ice cream photography rookie. I know it shows. My ice cream wasn’t all perfectly scooped and rounded (and frozen). At least I learned a lot for next time.
- 2 1/2 cups whole milk
- 2 1/2 cups heavy whipping cream
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla
- 1/4 cup (1/2 stick butter), melted
- 2 cups powdered sugar, separated
- 3 tablespoons cocoa powder
- 2 tablespoons milk
- 1 teapoon vanilla extract
- 1/4 teaspoon salt
- 1 cup flour
- Whisk together all ingredients for ice cream in a large mixing bowl. Pour into ice cream maker and follow manufacturer's instructions for freezing.
- While ice cream is chilling out, stir butter and 1 2/3 cups powdered sugar together in a medium mixing bowl. Add cocoa, milk, vanilla, and salt and mix well, Add flour and stir until it comes together into a dough.
- You can either crumble the dough into tiny bites or, if you prefer bigger bites, roll into little balls (I did this at first and then got bored and crumbled the rest.). Toss in remaining 1/3 cup powdered sugar and put in freezer until ready to use.
- Once ice cream is frozen, stir in bites. If you like it soft you can serve immediately or, for more solid ice cream, freeze in air-tight container for at least 3 hours or up to 2 weeks (I have kept it longer without freezer burn or taste.)