After my failed brownies, I was a little upset because I hate waste and throwing away food. As I cut around the edges trying to salvage some of the brownies, a thought hit me - why don't I fold the pieces into ice cream! Awesome idea!!!
Then, as I continued my thinking, I thought about how much better the brownies would be in mint ice cream. You see, one of my very favorite foods in the entire world is from a little dessert restaurant called The Chocolate Room in Park Slope. They have a brownie sundae and you choose the flavor of ice cream. I choose the mint, always. The mint ice cream is not fake minty, it tastes like mint leaves. Add this on top of a rich brownie with some decadent fudge sauce and you have yourself a major dose of awesomeness!
Have you ever played the game where you discuss the last food you would eat before you were executed? You play that game, right? Anyway, the brownie sundae is always on my list!
So I did it. I recreated one of my favorite foods at home. The secret is seeping the mint for a long time. I started by seeping for about 15 minutes, but then I sort of forgot and let the cream/mint mixture seep for about 30 minutes. Use a lot of mint, it is strained out at the end, so the more mint, the more seeping, the great intensity of deliciousness. The mint ice cream stands on its own, but adding the brownie pieces and fudge sauce is a game changer. It's an entire dessert in one scoop. I can't wait to make this again!
Mint-Fudge Ice Cream with Brownie Pieces Yield - 1 1/2 quarts
2 cups (1 pint) heavy whipping cream 1 cup whole milk 1 bunch of mint 6 egg yolks 3/4 cup sugar 1/4 teaspoon salt 2 tablespoons rum 1/2 recipe of Baked brownies, cut into small pieces Fudge Sauce
- Bake the brownies, cut into small pieces and place in the freezer. Make sure the bowl of your ice maker is in the fridge the night before.
- Add the milk and cream to a small sauce pan with the bunch of mint. Heat on low and let simmer and steep for 30-40 minutes. You want to impart the flavor here.
- Whisk together the yolks, sugar, and salt until pale yellow.
- Add the heated cream to the yolk mixture a ladleful at a time while whisking continuously. Once the eggs are warmed add the mix to the pot and and heat until it thickens. Stir continuously.
- Pour the mixture through a fine sieve, stir in the rum, and cool to room temperature before churning.
- Churn the ice cream according to your manufacturer's directions.
- After churning, fold in brownie pieces.
- Spread about a third of the ice cream into a container, drizzle with the fudge sauce. Repeat with the second and final thirds. Freeze until firm.
Hot Fudge Sauce Adapted from Annie’s Eats
4 ounces unsweetened chocolate 3 tablespoons butter 2/3 cup water 1/3 cup sugar 6 tablespoons corn syrup pinch of salt 1 tablespoon vanilla
- Make a double boiler with a small bowl over a small saucepan with a thin layer of water. Add the chocolate and the butter to the bowl and melt slowly.
- Remove the bowl from the double boiler remove all the water from the small saucepan. Add the 2/3 cup of water and bring to a boil.
- Add the melted chocolate to the boiling water and stir to combine. Stir in the sugar, corn syrup, and salt. Boil the mixture for 9 minutes with continual stirring. Be careful, this gets hot.
- Remove from the heat and stir in the vanilla.
- Strain the mixture with a fine sieve and store until ready to use. Any extra can be stored in the fridge and heated as needed.