Chocolate Thin Mint Brownie Ice Cream
Servings
1quart
Servings
1quart
Ingredients
Instructions
  1. Bake the brownies according to the directions on the box, then set aside to cool.
  2. In a medium-sized bowl, whisk together egg yolks and sugar until slightly thickened and light in color, about 3 to 5 minutes. Add cocoa powder and whisk until no lumps remain. Gradually add whole milk and heavy cream, whisking constantly. Pour into saucepan.
  3. Heat dairy mixture on medium-low and cook, whisking constantly, until mixture thickens and reaches 180°F. Remove from heat and mix in chocolate chips, stirring until fully melted. Add salt to taste, then pour into a medium-sized bowl. Cover with cling wrap, pushing it all the way down so that it touches the surface of the ice cream base to prevent a skin from forming. Chill for at least 8 hours or overnight in the refrigerator.
  4. When fully chilled, churn in an ice cream maker according to manufacturer’s instructions. Chop brownies into small pieces (we used about 2/3 of the brownies). When only a few minutes remain, add brownie pieces and continue churning. Once they are fully incorporated, transfer ice cream to air tight container and freeze for at least two hours before serving. Or serve immediately if you like it softer, similar to the consistency of a Blizzard.