I have a friend that teases me because I keep the insert to my ice cream maker in the freezer at all times. I say it’s because you never know when you’ll be in the mood for ice cream and you want to be prepared! I’m glad that it’s always there because the other day, while cleaning out my stack of magazines, I came across the ice cream issue from Bon Appetit. I made a pan of brownies a few days before and wanted to do something with them. The heavenly looking vanilla ice cream on the cover gave me an idea. I’d make vanilla ice cream with brownie and a caramel swirl. I’ve always wanted to try a swirl.
The tricky part for me was, knowing when to add the brownie and caramel. I waited until the ice cream was quite firm, added the brownie, and let it combine well. I had no idea how to get the caramel swirl. I let the ice cream churn a bit more, just until it was almost stiff and slowing poured in the caramel, hoping it would freeze as I poured. Well, it didn’t work out exactly as planned. Some of the caramel blended in the ice cream right away, and some of it seemed to hold its shape. Yay! I scooped the ice cream and put it into my glass container and watched the caramel sink slowly to the bottom. How did that even happen!
I laughed and ate my delicious ice cream. This is a terrific base. It’s, sweet and creamy, there’s a subtle vanilla flavor and it’s not too eggy (I’m not a fan of eggs). It reminded me of the slow churn ice cream my grandparents made when I was a kid with the rock salt, that took hours (seemingly) to crank. This is a recipe that lives up to its name.
I’m posting the recipe as printed from Bon Appetit, but I changed the method. I found a method from my basil ice cream recipe that allows you to go from pot to bowl of ice cream in just a couple of hours. Most of the ice cream recipes I’ve tried require the base to sit in the refrigerator over night to cool before putting it in the ice cream maker. For the basil ice cream recipe you only cook half of the milk with the eggs, add cold cream and sit it over an ice bath. Genius! I wish I thought of that. I was pouring the base into my ice cream maker within 1 ½ hours. This is going to be my “go-to” method from now on.
Brownie Caramel Ice Cream
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¼ cup sugar
- A pinch of kosher salt
- 1 teaspoon vanilla extract
- 5 large egg yolks
- ¼ cup sugar
- Your favorite mix-in’s (, or…)
- brownies cut into small pieces
- caramel sauce
Make the ice cream
- Combine 1 ½ cups heavy cream, 1 cup whole milk, ¼ cup sugar, and a pinch of kosher salt in a medium saucepan. Add 1 teaspoon vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. Whisk 5 large egg yolks and ¼ cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Add mix-in’s. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
Adapted from Bon Appetit