Happy Friday, everyone! Ben and I just got back from an insanely busy trip to Indianapolis, and I am wiped! There’s always so much to do when we’re in town–we’re lucky to have tons of friends who still live there and want to hang out with us. It definitely makes for a busy few days when we’re there, though. Sadly, we can never see everyone we want to, and we missed some big names this time around. Thankfully we will be back in just over a month and will hopefully see everyone then! But for now, I’m recovering with a lazy day in bed and a bowl of fabulous hot fudge brownie ice cream.
This hot fudge brownie ice cream is seriously fantastic. I’ve been dreaming about busting out my ice cream maker for a while now, and this recipe did not disappoint. I’d been kicking around a number of ideas and finally settled on a smooth and creamy vanilla base with swirls of hot fudge and big chunks of brownie. I’ve made tons of homemade ice cream in my day, but this flavor may take the cake. I used Alton Brown’s vanilla ice cream as the base, and it’s some of the smoothest I’ve ever had. The vanilla flavor is kicked up with vanilla sugar, but it’s definitely not necessary. The is absolutely going to be my go-to vanilla from now on.
When it comes to the mix ins, I made hot fudge from scratch and brownies from a box. A little backwards, no? But I absolutely adore the hot fudge recipe from Jessica at How Sweet It Is. It makes way more than you need for this ice cream, but it’s great to have on hand for drizzling (or eating off a spoon). I can’t get enough of the stuff. I made this batch of hot fudge brownie ice cream last weekend before we headed off to Indiana and dreamed about it while we were gone. It’s nice to come home to something so delicious after a long week!
Vanilla ice cream from Alton Brown
- 3 cups half and half
- 1 cup heavy cream
- 8 egg yolks
- 9 ounces (~1 cup + 2 tablespoons) sugar (I used vanilla sugar)
- 2 teaspoons vanilla
- 1 cup brownie pieces
- 1 cup hot fudge (I used this recipe, but feel free to use store-bought)
- In a large saucepan over medium heat, add the half and half and heavy cream. Heat the dairy until it is steaming and barely starting to bubble.
- Meanwhile, whisk the egg yolks in a large bowl until they lighten in color. Slowly add in the sugar and whisk vigorously until the mixture thickens and falls from the whisk in a ribbon.
- Slowly whisk in about a cup of the dairy, a little at a time, to temper the egg yolks. Gradually whisk in the rest of the dairy then transfer the mixture back to the saucepan.
- Set the pan back over medium heat and cook until the custard starts to thicken and coats the back of a spoon, about 5-10 minutes.
- Strain the custard through a fine mesh strainer and let cool at room temperature for 45 minutes. Stir in the vanilla and chill in the fridge for at least 4 hours or until the mixture is very cold.
- Churn according to your ice cream maker's directions. In the last 30 seconds of churn time, add in the brownie pieces. Move the ice cream to a freezer-safe container and swirl in the hot fudge.
- Freeze until firm and scoopable, about 4 hours or overnight.