Tuesday, October 11, 2011

Chocolate Brownie Ice Cream with Sea Salt

These past few weeks have been a bit crazy, just when things we're looking bleak God reminded us of his faithfulness and provision. It's been six years now since Alex bought this condo and about 3 since the market crashed. Though we have come to love the lake and this little place we call home, we we're a bit discouraged by the thought of living here forever, especially considering that we hope for a large family, Lord willing. Well, as of this past week we have officially REFINANCED our loan and Lowered our monthly payment. Yahoo!! What a relief this was to our financial burden. Okay, so now that i have filled you in on our long story of what's up in the Gregersen household these past few weeks, on to the Ice cream...
 I first discovered the combination of brownies and chocolate ice cream in bar form made by Ben & Jerry's at a natural foods store in Portland. 15 years later and i have a recipe that came as close to the original as i can remember (i mean it's been fifteen years! Haha) either way, It's delicious! I decided to try it out for the first time in July for National Ice Cream Month, isn't that a great thing? A whole month dedicated to ice cream!! It was a hit with the hubby and is now both of ours favorite flavor. So, when i wanted to make some more homemade ice cream for the house, this was the recipe i reached for. Though this time i decided to make a few changes, making the brownies a sea salt brownie, making the ice cream half milk and half semi sweet chocolate and adding some salt to the melted chocolate, though i think it turned out tasty i think i will leave out the salt in the ice cream, in my opinion, it was entirely too rich. With the little changes or rather undoing of changes to the ice cream flavor, the recipe below will result in a great flavor for those of you who crave chocolate, or just enjoy it. I hope you like it as much as we did! 

Chocolate Brownie Ice Cream With Sea Salt
Adapted from Annies-eats

Make the Sea Salt Brownies from previous post according to directions. Let cool to room temperature. remove from pan and remove foil. Cut in half and wrap on half in plastic wrap for later. Cut up the remaining half into tiny bits about 2 cm or the length of your fingertip.
Ice Cream
* If using a KitchenAid ice cream maker, the night before or at least 5-6 hours prior to making the batter, place the freezable base of the ice cream maker in the freezer until liquid can no longer be heard when shaken. Follow instructions for your own if this does not apply to the maker you have. 

3.5 to 4oz Milk Chocolate (at least 30% grade)
4 to 4.5oz Semi-sweet chocolate (Ghirardelli baking chocolate)
1 1/2C. Heavy Cream
1 1/2C. Whole Milk
3/4C. Sugar
Pinch of Salt
4 Large Egg Yolks

Heat heavy cream and chocolate in a medium heat proof bowl over a large saucepan of boiling water until chocolate is melted, stirring frequently.Once Chocolate is melted and mixed thoroughly in cream, remove bowl from heat and place a fine mesh sieve over it.
In a separate saucepan mix the whole milk, sugar and salt over medium heat with a wire whisk until sugar and salt dissolve, remove from heat. In a large bowl whisk the egg yolks gently, pour in warm milk mixture over eggs, a little at a time, whisking constantly. Pour the egg mixture back into the saucepan and heat over medium heat until it slightly thickens and coats the back of the spoon (175 degrees on a candy thermometer). Pour over sieve into chocolate mixture and stir gently. Chill for several hours in refrigerator.   

Freeze in an ice cream maker according to manufactures directions. Remove from ice cream maker and put in a large Tupperware container, approximately 1 quart in size, and mix in brownie pieces. freeze for 2 hours or more and serve. Enjoy!!

1 comment:

  1. That's so encouraging. We've applied and been denied for a refi eight times this year, so we're asking Him what He wants us to do or what He is trying to tell us.

    Learning to trust,