German Chocolate Brownie Ice Cream

14

German Chocolate Brownie Ice Cream

Yield : 1 1/2 quarts

INGREDIENTS:

For the Chocolate Ice Cream:
  • 7 egg yolks
  • 2 cups heavy cream
  • 1½ oz (1/2 cup) unsweetened cocoa powder
  • 2 oz unsweetened chocolate, finely chopped
  • 1½ cups milk
  • 1⅓ cup granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
For the Coconut-Pecan Frosting:
  • 4 oz (1/2 cup) heavy cream (can substitute evaporated milk)
  • 3¾ oz (1/2 cup) packed brown sugar
  • 3 oz unsalted butter
  • 2 egg yolks
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¾ cup (2 oz) sweetened shredded coconut
  • ¾ cup ( 2⅓ oz) toasted pecans, coarsely chopped
To Assemble:
  • 3 cups brownie chunks, cut into ½-inch squares  (see recipes for brownies)
  • 8 waffle cones
  • 8 oz semi-sweet chocolate
  • ½ cup toasted pecans, coarsely chopped
  • ½ cup toasted shredded coconut

DIRECTIONS:

 

To Make the Chocolate Ice Cream:
  1. Place the egg yolks in a medium bowl, whisk briefly to break up the yolks, then set them aside.
  2. Combine the cream, cocoa powder, and chopped chocolate in a medium saucepan over medium heat, and whisk together while the cream heats up. Continue to cook the mixture, whisking frequently, until the cocoa and chocolate are blended in and the cream starts to boil. Let the cream simmer and boil for about a minute, whisking constantly, and scraping the bottom of the pan so that it doesn’t scorch. The mixture will get thicker. After a minute, pour the cream through a strainer into a large bowl or container.
  3. Combine the milk, sugar, and salt in the same medium saucepan (no need to wash it first.) Bring the milk to a simmer, then when it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process.
  4. Now return the saucepan to the heat and start whisking the milk while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy/deep fry thermometer, you’re shooting for 175 F (80C).
  5. Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into the bowl of chocolate cream. Whisk in the vanilla extract, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.) The custard can be made several days in advance and kept in the refrigerator until you’re ready to churn it.
  6. When the custard is chilled, place a 9×5 loaf pan in the freezer. Churn the ice cream according to your ice cream maker’s instructions until it is a soft-serve consistency.
To Make the Coconut-Pecan Frosting:
  1. Combine the cream, sugar, and butter in a medium saucepan over medium heat. Heat the mixture almost to boiling, stirring often so it doesn’t scorch. While it heats, whisk the yolks together in a medium bowl.
  2. Once the cream mixture is at a simmer, begin whisking the yolks while you slowly stream about half of the cream into the yolks. Then, return the saucepan to the heat and whisk the cream while you pour the yolks into the pan. Continue to cook, whisking often, until the custard thickens and coats the back of a spoon, about 170 F (77 C) on a candy thermometer (about 4-5 minutes of cooking).
  3. Remove the custard from the heat and stir in the salt, vanilla, coconut, and pecans. Cool to room temperature, then press a layer of cling wrap on top and refrigerate until you’re ready to use it. The frosting can be made several days in advance. Bring it to room temperature before assembly, since it will be softer and easier to work with if it’s not cold.
To Assemble:
  1. Add the brownie chunks to the churned chocolate ice cream and stir them in until well-mixed. Scrape about a third of the ice cream into the chilled 9×5-inch pan, then spread it into an even layer. Scrape about half of the coconut-pecan frosting on top, and swirl it in. Continue to layer ice cream and frosting, swirling the frosting into the ice cream, until all of the components are layered in the pan. Press a layer of cling wrap on top and freeze the pan for 2-3 hours, until the chocolate ice cream is firm.
  2. While you wait, prepare the cones: melt the semi-sweet chocolate in a microwave-safe bowl. Dip the cones into the chocolate so that the top is covered with about an inch of chocolate. While the chocolate is still wet, sprinkle it liberally with toasted coconut and chopped pecans. Set the cones on a baking sheet covered with parchment or waxed paper, and refrigerate until the chocolate is set. Serve the cones with scoops of ice cream. If the ice cream is too hard to scoop straight from the freezer, let it sit on the counter for 10-15 minutes, or microwave it in short 10-second bursts until it softens slightly.

source : sugarhero

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