2 to 4 servings
YouTube instructional video is at the bottom.
What you’ll need
Heavy whipping cream
Whole milk
Large eggs (Room temp)
Sugar
Salt
Salted butter
Vanilla extract
4 ounces Fudge Brownies (Already made)
Tools you’ll need
1.5-quart ice cream maker
Airtight container or bowl (To store your ice cream)
Plastic wrap
Making the Caramel sauce
Preheat fire to medium heat.
Step 1- Add 2/3 cup sugar, 1/3 cup water, and 1/8 teaspoon salt into a medium sized pot. Stir all ingredients together. Let simmer for 8 to 10 minutes or until mixture is an amber like color.
Step 2- Add 2 tablespoons salted butter and stir until the butter melts.
Turn your fire off.
Step 3- Add 1/4 or 1/2 cup heavy whipping cream, and 1 teaspoon vanilla extract. Stir all ingredients together. Let cool until warm or let cool completely.
Egg yolk mixture
Step 4- Separate 3 egg whites from 3 egg yolks (Room temp). Place the egg whites in one bowl and place the egg yolks into a separate medium-sized bowl.
Step 5- Add 2/3 cup sugar and 1/8 teaspoon salt into bowl with the egg yolks in it. Stir with a whisk for 30 seconds to 1 minute or until mixture is a pale-yellow color.
Heating the milk and cream
Preheat fire to medium heat.
Step 6- Add 2 cups heavy whipping cream (Room temp), and 1 cup whole milk (Room temp) into a medium-sized pot. Let get hot for 3 to 4 minutes.
Step 7- Add the hot milk and cream mixture into the egg yolk mixture in 3 separate intervals while mixing the egg yolk mixture with a whisk. This is called the tempering method. It prevents the eggs from cooking.
Custard mixture
Preheat fire to medium low heat.
Step 8- Pour the milk cream and egg yolk mixture into a medium-sized pot. Stir continuously for 6 minutes.
Step 9-Pour the custard mixture into a mesh strainer with a medium-sized bowl underneath it. If the mesh strainer has no egg particles and the custard has a very slight eggy like smell, the custard is good, that is normal. If the mesh strainer has lots of egg particles in it and the custard has a strong eggy like smell, you’ve overcooked your custard and will have to make the custard mixture over again.
Step 10- Add 1/4 or 1/3 cup caramel and 2 teaspoons vanilla extract. Stir all ingredients together until combined.
Step 11- Place a sheet of plastic wrap on top of the custard. This will prevent that skin from forming at the top of the custard. Place into fridge for 12 to 15 hours (Overnight).
Brownies
Step 12- Cut 4 to 6 ounces in weight of fudge brownies into small bite-sized cubes. Place into fridge until ready to be added into ice cream.
Assembling and making the ice cream
Important note- Make sure you freeze your ice cream maker base for 24 to 48 hours or according to your ice cream maker’s manual before making your ice cream.
Step 13- Remove the plastic from the top of your custard mixture. Use a spatula to help remove some of the custard from the plastic into the bowl with the rest of the custard. Give the custard mixture one last final quick stir.
Turn your ice cream maker on.
Step 14- Pour your custard mixture into your ice cream maker base. Let churn for 12 minutes. Add 4 to 6 ounces in weight of cubed brownie, and 1/4 cup caramel sauce into the ice cream maker base. Let churn for 13 minutes.
Turn your ice cream maker off.
Step 15- Remove the agitator from the ice cream maker base and place into a medium-sized bowl. Carefully remove the ice cream from the agitator into the medium-sized bowl with a spatula. Remove the rest of the ice cream from the ice cream maker base with a spatula and place into the medium-sized bowl with the rest of the ice cream. Spread ice cream around the bowl as evenly as possible. Place into freezer for 4 to 8 hours before serving.
YouTube instructional video
