A little before my time, my great-uncle owned the Allegheny Creamery in Lock Haven, Pa. I’ve heard countless stories about how my aunt used to dance and sing around the shop as a little girl, about how my great-uncle insisted on using the best ingredients (even if it meant raising the costs to get macadamia nuts from New York), and more.
When I first started making ice cream a few years ago and my grandmother started telling me more about the creamery, it only seemed natural that I loved making ice cream so much – it’s in my blood! It did take a while to develop the patience needed for making the perfect ice cream though. I’d definitely say if you can master the art of ice cream making, it will help make you a better baker in general. It teaches you a lot of patience and attention to detail.
Needless to say I spent that entire summer making all types of crazy ice cream flavors (which happens to be a very expensive habit!). When my ice cream maker finally broke, I was in my junior year of college and just didn’t have the time to dedicate to ice cream so I didn’t replace it. For my first Christmas post-grad and in my own apartment, I decided to reward myself with a new ice cream maker! Prepare yourself, the ice cream recipes will keep coming.
These images are advertisements I pulled from the Lock Haven Express Archives – I was so excited a few years ago when I found out they existed! I keep bugging my grandmother for her old photos, and some day I’ll actually steal her giant photo box and find them!
Anyways, this chocolate ice cream has long been a favorite of my boyfriend’s. There’s just no going wrong with a simple, homemade chocolate ice cream. Of course, I’m bad at doing simple, so we packed it with gooey brownies (also his favorite) and mini chocolate chips.
I mean seriously, look at all that brownie goodness packed into the ice cream! Just one more picture for fun:
If you want to try your brownies from scratch, check out my Fudge Brownie Recipe. Save some extras to heat up and serve your ice cream over – you’ll thank me later!
Looking for an ice cream maker to get started on your ice cream-making journey? I use the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
Fudge Brownie Ice Cream
Ingredients
Fudge Brownie Ice Cream
- 2 cups heavy cream
- 3 tbsp cocoa powder (I use Hershey's special dark)
- 1 cup chocolate (I use semi-sweet or dark)
- 1 cup whole milk
- 3/4 cup sugar
- 1 pinch salt
- 5 egg yolks room temperature
- 1/2 tsp vanilla
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1
batch
Fudge Brownie Recipe - 1 cup mini chocolate chips (if desired)
Instructions
Ice Cream Base
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In a small saucepan, whisk 1 cup of the heavy cream and the cocoa powder together over medium heat until well dissolved. Bring the cream to a boil and then let simmer for 30 seconds. Remove from heat and stir in the chocolate until smooth. Add the remaining cream and pour the mixture into a bowl to cool.
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In a medium pot, heat the milk, salt and sugar until steaming. In a small bowl, whisk the egg yolks together and slowly incorporate the sugar. Once combined, slowly temper the eggs with the milk mixture.
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To temper the eggs, slowly add the steaming milk to the yolk and sugar 2 tablespoons at a time whisking continuously. It's important that you do this slowly and continuously to ensure that the egg yolks do not 'scramble' themselves from the heat.
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Once tempered, return the milk and egg yolk mixture to the sauce pan and heat over medium temperature (making sure not to boil). Cooke the mixture until it is thick enough that it coats the back of a wooden spoon and leaves a clear line when running your finger through it.
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Using a fine mesh strainer, pour your mixture into the chocolate base prepared earlier and whisk together. Let the ice cream mix come to room temperature and then refrigerate for at least 3 hours until chilled. (Over night is preferred!)
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Once chilled, place your ice cream in your ice cream maker and freeze according to manufacturer instructions! Add your fudge brownie pieces and mini chocolate chips once the process is complete and churn for an additional minute. Place the mixture in a freezer-safe container for 1-3 hours to set up, or serve immediately if you prefer a softer ice cream. Enjoy!
I used to buy this kind of ice cream from the store…ik lazy me. I just need some patience! Now I could make my own without having to make my own recipe! THANK YOU!
xoxo Koraih