Brownie Chunk Ice Cream

1. 1

   In a large saucepan, heat cream to 175u00b0; stir in 1/2 cup sugar until dissolved. In a bowl, combine cocoa and remaining sugar; whisk in egg yolks until smooth. Whisk in a small amount of hot cream mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u00b0 and coats the back of a metal spoon.

2. 2

   Remove from the heat; stir in chocolate until melted. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently.

3. 3

   Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

4. 4

   Prepare and bake brownies according to package directions. Cool on a wire rack; cut into 1/2-in. cubes.

5. 5

   Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. Stir in half of the brownie cubes. Refrigerate remaining custard until ready to freeze. Add remaining brownies. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

* Per serving · 4 servings · Values may vary.