Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sweetened shredded coconut
- 1/4 cup chopped pecans
- 2 oz semisweet chocolate, chopped
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup brownie chunks store-bought or homemade
Instructions:
In a saucepan over medium heat, combine the heavy cream and whole milk
Heat the mixture until it begins to steam, but do not let it boil
In a separate bowl, whisk together the granulated sugar and cocoa powder
Gradually add this mixture to the hot cream mixture, whisking constantly until well combined
Continue to cook and stir the mixture until it thickens slightly and coats the back of a spoon
This should take about 5 minutes
Remove the saucepan from heat and stir in the sweetened shredded coconut, chopped pecans, and chopped semisweet chocolate
In a separate bowl, whisk the egg yolks
Gradually whisk in about 1/2 cup of the hot chocolate mixture to temper the eggs
Then, pour the egg mixture back into the saucepan with the remaining chocolate mixture, whisking constantly
Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens and reaches a temperature of 170F 77C
Remove from heat and stir in the vanilla extract
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturers instructions
During the last few minutes of churning, add the brownie chunks and allow them to mix into the ice cream
Transfer the ice cream to an airtight container and freeze for a few hours or until firm
Serve your German Chocolate Brownie Ice Cream and garnish with extra shredded coconut, chopped pecans, and chocolate shavings, if desired
Comments
Post a Comment