Milk Chocolate-Brownie Chunk Ice Cream

1. 1

   Combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water.

2. 2

   Stir until the chocolate is melted, then remove the bowl from the saucepan.

3. 3

   Set it aside with a mesh strainer over the top.

4. 4

   Warm the milk, sugar, and salt in a medium saucepan.

5. 5

   In a separate medium bowl, whisk together the egg yolks.

6. 6

   Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

7. 7

   Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

8. 8

   Pour the custard through the strainer into the milk chocolate mixture, add the Cognac, and mix together.

9. 9

   Stir until cooled over an ice bath.

10. 10

    Chill the mixture thoroughly in the refrigerator.

11. 11

    Freeze it in your ice cream maker according to the manufactureri 1/2s instructions.

12. 12

    During the last few minutes of churning, add the cocoa nibs or chocolate chips, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.