Slutty Brownie Ice Cream

by byn on August 15, 2013

in Frozen

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Slutty Brownie Ice Cream

I thought the Slutty Brownie craze of 2012 ended with the birth of Jessica Simpson‘s little daughter, but lo and behold, she got pregnant again, and Gaby posted this pretty amazing Slutty Brownie Ice Cream cake back in the Spring. I was out on the cake idea (too hard to cut, won’t fit in my freezer), and decided this would make an amazing ice cream to have in the freezer when my friend Danielle came to stay for a few days.

The slutty mix-ins were obvious to me: chocolate chip cookie dough balls, brownie chunks, chopped Oreos, but what about the ice cream. Chocolate? Brown Sugar? Nope, classic vanilla. The best part about making your own ice cream, as I’m slowing learning, is you can add as many goodies as you want, so each spoonful has a chunk of something. So much better than digging through a carton for a cookie dough ball!

Slutty Brownie Ice Cream

Source: Inspired by Gaby, Ice Cream from Annie’s Eats, links for mix-ins below

Ingredients

Vanilla Ice Cream

1 cup milk (I used 2%)

3/4 cup sugar

2 cups whipping cream

pinch salt

vanilla bean

6 egg yolks

1 tsp vanilla

Slutty Mix-ins

Chocolate Chip Cookie Dough rolled into little balls

Brownies diced into cubes

– chopped Oreos

Directions

  1. In a medium saucepan, stir together the milk, sugar, 1 cup of the cream and salt. Run a knife down the length of the vanilla bean, peel it open, and scrape out the seeds. Add the seeds and the pod to the mixture, and heat over medium heat until warm (not simmering). Remove from heat and let sit for 30 minutes so the vanilla flavour can infuse.
  2. In a medium bowl, whisk together the egg yolks.
  3. In another medium bowl, pour in the remaining 1 cup of cream, and set a fine mesh sieve over top.
  4. Once the vanilla mixture is done infusing, slowly add it to the egg yolks, a splash at a time, whisking constantly, and when done, pour the whole thing back into the saucepan. Heat over medium heat, stirring frequently, until the mixture thickens and reads 170 on a candy thermometer.
  5. Pour through the sieve into the bowl with the cream. Add the vanilla and stir to combine. Chill overnight or until totally cool.
  6. Take out the vanilla bean, and churn in your ice cream maker until it looks like soft serve. Add in as much of the slutty mix-ins as you want (I put in lots), and then transfer to a freezer container to chill overnight.

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