Baking (?) with Blobby

Ok. I don't know what the post title should be here. 

It's not Cooking. It's not Baking. At best it's Assembling. But it's dessert, so I feel 'baking' goes better. 

It's ice cream making time. 

Eons ago we got an ice cream maker from some leftover store credit we had at William Sonoma. We have used it once (!) in 13 years.  

The reality is: I eat ice cream a lot. So 710 had the scathingly brilliant idea of pulling the maker out of storage. That we moved it to the "new" place was a surprise to me. I guess we didn't purge as much as I thought. 

710 got the ball rolling by getting it from the basement and sending me a recipe. A little passive-aggressive, but I got the fucking hint. 

I don't know a lot about ice cream recipes but I know some involve cooking. This one did not. It was mixing, chilling, churning and freezing. 

Overall pretty easy. A little messy. but hell, I was using cocoa powder. Try not to get that everywhere!

I mean, you do - I'm assuming - have to have some kind of ice cream making device unless you have your own churn, ice and salt. 

Ingredients 

¾ cup cocoa powder, sifted 

½ cup granulated sugar 

⅓ cup packed dark brown sugar 

Pinch salt 

1 cup whole milk 

2 cups heavy cream 

½ tablespoon pure vanilla extract 

¾ cup crumbled brownies, chilled 

Preparation 

In a medium bowl, whisk together the cocoa, sugars, and salt. 

Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars, and salt are dissolved. 

Stir in the heavy cream and vanilla. 

Cover and refrigerate 1 to 2 hours, or overnight. I did it for 10 hours. 

Turn on the Cuisinart® ice cream maker. 

Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel.

Churn until thickened, 15 to 20 minutes. 

At the end of churning time, add the brownie pieces through the ingredient funnel and churn for about 1 minute. 

I didn't think the pieces were big, but they didn't incorporate well. They broke down to nothing and the ice cream at this point was thick and they didn't churn in well.  Next time I'd add them after I scooped out the ice cream and fold them in. 

The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.

I froze for a few hours. Didn't take it out 15 minutes early. 

It served up just fine. Extremely chocolatey and tasty. 710 said he couldn't taste the brownie part since the ice cream was so chocolatey. If I ever got brownie, I didn't know it.  .....though the kid in me tossed on some sprinkles. 

I'd definitely do this again. And I'll price it out, but I think it's cheaper than Ben & Jerry's.

.....I've been asked to try Strawberry next.