If you don’t have an ice cream maker google “making ice cream without a machine” for different methods or use this recipe from my friend Liz!
1 1/3 cups white granulated sugar
1/3 cup unsweetened powdered cocoa (not hot chocolate mix)
3 1/2 cups 2% reduced-fat milk, divided into 1/2 cups and 3 cups measures
3 egg yolks
1/2 cup half-and-half or heavy cream
2 1/2 ounces semi-sweet chocolate, chopped (I used semi sweet chocolate chips, 1/3 cup = about 2 oz)
In a large heavy saucepan over medium low heat, combine 1/2 cup milk, cocoa and sugar with a whisk. Add egg yolk and then the 3 cups of milk.
Cook for 12 minutes or until the temperature reaches 160F (the mixture should not boil)
Stir constantly during this step. Remove from heat.
Heat the 1/2 cup cream or half &half in the microwave on high until it starts to boil, add the chocolate and mix until smooth. Pour this mixture into the pot with the milk mixture and stir. Let this cool in the refrigerator until cold, you can speed up this step by putting the pot into a bath of water and ice cubes stirring occasionally.
Pour the mixture into an ice cream maker, I found this amount of mixture to be too much for my icecream maker and I had to remove a good third of it and make a second batch. Be sure to follow your machine’s direction about how much to put in.
Spoon the ice cream into a freezer safe container with a lid and then gently stir in brownie pieces (I used half of a brownie mix, baked in a large baking dish so that they were thin).
Freeze until firm or desired consistency (about 1-2 hours).
The other ice cream recipes in my playlist:
Cookies and cream
Chocolate peanut buttter