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Peppermint Brownie Ice Cream

Peppermint Brownie Ice Cream

Cream mint ice cream studded with gooey brownie pieces.

Ingredients

  • 1 ½ cups heavy cream
  • 2 cups whole milk
  • ¼ cup glucose syrup or substitute corn syrup
  • 5 egg yolks
  • ¼ teaspoon xanthan gum optional but better texture
  • 1 ½ cups gooey brownies chopped into 1/2 inch or smaller pieces or use your own brownies. (see recipe below)
  • 2 teaspoons peppermint extract
  • ½ teaspoon vanilla

Instructions

  1. If you have a machine that requires a frozen bowl, make sure the bowl is in the freezer 24 hours before making the ice cream.
  2. For an ice bath fill a large bowl with ice and water about 2/3 of the way full and put it into the refrigerator.
  3. In a large heat-proof measuring cup or small bowl, beat the egg yolks with a whisk to break them up.
  4. Have a bowl small enough to fit into the ice bath and a fine mesh strainer handy.
  5. Bring the cream, milk, glucose, and sugar to a full boil in a medium saucepan. Take off the heat.
  6. Quickly beat ½ cup of the hot milk mixture into the beaten egg yolks, and then continuously whisking, beat the tempered egg yolk mixture into the hot milk.
  7. Return the mixture to the stove and cook, constantly stirring over medium heat until the mixture coats the back of a spoon, leaves a clear trail when a finger is drawn across the back of the spoon, and reaches 180°. This should only take a few minutes, so don’t stray from the stove.
  8. Immediately strain the mixture into the waiting bowl. Next, take the ice bath out of the fridge and place the bowl with the hot mixture into the ice bath. This stops the mixture from cooking.
  9. Stir occasionally until the mixture has cooled to room temperature.
  10. With a whisk or in a blender, thoroughly combine the cooled base with peppermint extract, the vanilla, and the Xanthan gum, if desired.
  11. Let the mixture chill for several hours or, even better, overnight.
  12. Meanwhile, make the gooey brownies or have brownies ready and chopped into less than ½ inch pieces.
  13. Place a 2-quart container for the finished ice cream and the chopped brownies into the freezer to get very cold.
  14. When you are ready to make the ice cream.
  15. Add the ice cream base to the ice cream maker and process it according to the instructions.
  16. When the ice cream base has churned into a soft but firm ice cream, usually about 45 minutes depending on your machine, quickly scoop the ice cream into the container from the freezer adding brownie pieces halfway through. Stir in the brownie bits briefly to distribute. This all needs to be done quickly to not melt the ice cream.
  17. Immediately cover the soft ice cream with a sheet of plastic wrap, pressing down to seal it. Then quickly place it into the freezer to cure for 3 hours to have scoopable ice cream.

Recipe Notes

You can skip the curing process if you want soft ice cream.