She Strengthens

Creamy Mint Chocolate Brownie Ice Cream Recipe

A Refreshing Twist on a Classic Flavor

Imagine a scoop of creamy ice cream infused with the freshness of mint, the richness of chocolate, and the indulgence of brownies. This unique flavor combination is a game-changer for anyone looking to elevate their ice cream game.

The Perfect Balance of Flavors

To achieve the perfect balance of flavors, we’ll start by heating a mixture of cream, milk, and sugar until the sugar dissolves. Next, we’ll temper egg yolks with the mixture to create a smooth and creamy custard base. After cooking the custard for a few minutes, we’ll add a hint of mint extract and a touch of green food coloring to give it that nostalgic flair.

Adding the Finishing Touches

Once the ice cream base is chilled, we’ll churn it in an ice cream maker according to the manufacturer’s instructions. The final step is to fold in coarsely chopped brownies and chocolate for an added layer of texture and flavor.

Tips and Variations

To make this recipe completely gluten-free, simply use wheat-free brownies. You can also customize the recipe by using different types of chocolate or adding other mix-ins, such as nuts or caramel sauce. For an extra-special treat, top your ice cream with a homemade chocolate shell.

Recipe Details

Yield: About 1 quart
Difficulty: Easy
Total Time: 30 minutes, plus chilling, churning, and freezing time

Ingredients:

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 1/2 teaspoons mint extract
• 3 to 5 drops green food coloring (optional)
• 3/4 cup coarsely chopped brownies
• 1/2 cup coarsely chopped semisweet chocolate or chocolate chips

Step-by-Step Instructions:

1. Combine the Cream, Milk, and Sugar: Heat the mixture in a medium saucepan over medium heat, stirring occasionally, until the sugar dissolves.
2. Temper the Egg Yolks: Whisk the egg yolks in a large bowl until foamy and light in color. Slowly pour about 1 cup of the cream mixture into the egg yolks, whisking constantly.
3. Cook the Custard: Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
4. Chill and Churn: Pour the mixture through a strainer into a bowl and discard the contents of the strainer. Stir in the mint extract and food coloring. Refrigerate until completely chilled, then freeze in an ice cream maker according to the manufacturer’s directions.
5. Fold in the Brownies and Chocolate: Once the ice cream is almost fully churned, fold in the chopped brownies and chocolate.

Enjoy Your Delicious Homemade Ice Cream!