It’s National Ice Cream Month and I’m celebrating with a big bowl of this downright awesome Milk Chocolate-Brownie Chunk Ice Cream a la David Lebovitz. How many times have you seen a post dedicated to his ice cream recipes today?? I’ve seen probably 10. That’s because he’s worshiped. And rightfully so. Deemed the king of ice cream, I’ve yet to make a recipe from The Perfect Scoop that has failed me. And this one is no different. The ice cream on it’s own is fantastic. The brownies only take it over the edge. Seriously over the edge. Check back soon for the brownie recipe…a teaser though…they may just be the best brownies I’ve ever made…better than Ina’s Outrageous recipe…and that should say it all. So since chocolate ice cream seems to be the all-American choice, why don’t you give this one a try for the all-American holiday on the 4th?
Two tips for this recipe:
1.) use high quality milk chocolate (not candy bars) – the better the quality, the better the taste. Simple.
2.) make sure you give the mixture plenty of time to chill before you churn it – overnight is a perfect. The longer it sits, the deeper the flavor. Again, simple.
Milk Chocolate-Brownie Chunk Ice Cream
source: David Lebovitz, The Perfect Scoop
8oz milk chocolate with at least 30% cocoa solids, finely chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
Big pinch of salt
4 large egg yolks
2 tsp Cognac (optional)
3/4 cup cocoa nibs or semisweet or bittersweet chocolate chips
Combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the Cognac, and mix together. Stir until cook over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cocoa nibs or chocolate chips, if using.