Thursday, July 22, 2010
Milk Chocolate Ice Cream with Brownie Bits & A Giveaway!
Did you know that July is National Ice Cream month? It only makes sense, I suppose. It’s the middle of summer. It’s scorching hot pretty much everywhere right now. And, hello, it’s ice cream. Who even needs an excuse to eat some?
With this rich, indulgent, amazing ice cream recipe I bring you… drum roll, please… the very first Laura’s Recipe Collection giveaway!
In honor of summer, of National Ice Cream Month, of my upcoming birthday, of nearly 2 years of blogging and nearly 200 recipes shared I am giving away a copy of the ice cream cookbook to beat all ice cream cookbooks: David Lebovitz’s The Perfect Scoop! But first, the ice cream!
Milk Chocolate Ice Cream with Brownie Bits
Milk Chocolate Ice Cream
8 ounces 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 teaspoons Cognac
3/4 cup cocoa nibs or semisweet or bittersweet chocolate chips (optional)
Combine the milk chocolate and heavy cream over a double boiler or a large heat-proof bowl set over a pan of simmering water. Melt the chocolate, stirring often, then remove the bowl from the heat. Set a mesh strainer over the top of the bowl and set aside.
Combine the milk, sugar and salt in a medium saucepan and stir until warmed. Beat the egg yolks in a medium bowl, then whisk the milk mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan.
Cook the mixture over medium heat, stirring often, until it thickens and coats the spatula. Pour the custard through the mesh strainer into the bowl of chocolate. Stir in the Cognac until well-mixed. Chill the mixture over an ice bath, then refrigerate until completely cooled.
Churn the ice cream according to ice cream maker instructions. Prior to freezing completely, gently stir in any mix-ins such as brownie bits.
Chewy Chocolate Brownies
1/2 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate, cut into small pieces
11/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup flour
1/8 teaspoon salt
1/2 cup semisweet or bittersweet chocolate chips
3/4 cup hazelnuts, pecans, almonds or walnuts, toasted and chopped (optional)
Preheat the oven to 350°.
Line an 8x8 inch square pan with aluminum foil so that it covers the bottoms and the sides of the pan. Using butter or nonstick spray grease the sides and bottom of the pan, then set aside.
Melt the butter in a medium sauce pan, then add in the chocolate and stir until completely melted. Remove from the heat. Stir in the sugar, eggs, then vanilla. Add the flour and salt to the pan and stir vigorously until the batter forms a ball. Blend in the chocolate chips and nuts.
Scrape the batter into the pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack. Store at room temperature.
Crumble the brownie into small bits and gently fold into the just-churned ice cream.
Source: The Perfect Scoop by David Lebovitz
The scoop on the giveaway
** The giveaway is now closed**
To enter the giveaway, leave a comment on this post answering the question What is your favorite ice cream flavor? by Monday July 26, 11:59pm ET . The winner will be selected by random.org and announced Tuesday morning.
The giveaway is open only to US residents.
A small disclaimer: I purchased this book myself. I have not been given any kind of compensation for this giveaway. I do this purely out of my love for you, dear readers, and my all-consuming love of ice cream :)