The days of leaving the house for dessert are no longer. This ice cream recipe combines browned butter, brown sugar and brownie chunks into one rich and delicious dessert.
This recipe by Leah Eskin originally appeared in The Chicago Tribune.
- 1 1/2 Cup heavy cream
- 1 1/2 Cup whole milk
- 1/2 Cup firmly packed dark brown sugar
- 1/2 Cup granulated sugar
- 1/4 Teaspoon kosher salt
- 3 egg yolks
- 1 Teaspoon water
- 12 Tablespoons (1 ½ sticks) unsalted butter, cut into a few chunks
- 1 Tablespoon instant nonfat dried milk
- 2 Teaspoons vanilla
- 1 1/2 Cup chopped brownies, without nuts
Whisk together cream, milk, brown sugar, granulated sugar and salt until sugar has dissolved.
Drop yolks into a tall, narrow 6-cup container that offers an immersion blender a snug fit.
Blend in 1 teaspoon water.
Drop butter chunks into a medium saucepan.
Set pan over medium heat.
Butter will melt, foam, then begin to brown.
Turn down heat to medium-low.
Sprinkle in dry milk, and whisk, scraping up browned bits from the bottom of the pan.
In 1 to 2 minutes, butter will turn golden brown, be riddled with brown specks and give off a delightful nutty aroma.
Slowly pour hot browned butter over yolks, while blending with immersion blender until emulsified.
Pour cream mixture in slowly, blending.
Add vanilla and blend.
Cover and chill 4 hours or overnight.
Pour mixture into an ice cream churn and swirl as directed.
Stir in brownie chunks.
Scrape ice cream into a storage container.
Press a piece of plastic wrap against the surface.
Cover and freeze firm, 4 or more hours.
6 Serve: Let ice cream warm on the countertop about 10 minutes.
Scoop and savor.