101 Gourmet Ice Cream Creations Review Plus Chunky Brownie Ice Cream

Let's be real honest right now . . . . this ice cream is

I-N-C-R-E-D-I-B-L-E!

The best chocolate ice cream I have ever had!

I was so excited to join the blog tour for Wendy Paul's new 101 Gourmet Ice Cream Creations Cookbook!  Cedar Fort Publishing was kind enough to send me a copy of the cookbook to test out a recipe and give my opinion about the book.

I was honestly drooling over the majority of the recipes and not only are there recipes for ice cream, but there are also shakes, various ice cream treats, toppings and ice cream cakes and pies!  A few that caught my attention right off the get-go were Ann's Lemon Supreme, Coconut Cream Pie, Banana Nut, Harvest Apple Walnut, Brown Sugar, Egg Nog, Pepperminty (I LOVE Peppermint Ice Cream), Red Velvet Ice Cream Cake Roll and Frozen Mexican Hot Chocolate just to name a few.  There are all of your favorite traditional flavors along with lots of new gourmet flavors.

The recipes all sound easy and I know that anyone, whether you are a cook/baker or not, could make amazing homemade ice cream with this cookbook.  I am sold on this book even after trying just one recipe!

If you are an ice cream lover and would like some easy recipes.  I know, without a doubt, that you will be a fan of this cookbook.

Now, onto this amazing Chunky Brownie Ice Cream.

Remember when I made this easy vanilla ice cream and I said that my mom makes the best vanilla ice cream, but since it has eggs in it, I was a little nervous about trying her recipe for my first attempt.  Well . . . this chocolate brownie ice cream has eggs in it and it was a piece of cake to whip up.  Nothing to be nervous about.  All you have to do is combine the ingredients and cook until it reaches 160 degrees.  You actually don't even have to cook it if you don't care about the raw eggs, but I personally prefer to make sure those eggs are cooked.

  

I tasted it when I was done heating it up and my first thought was "OMG - this is divine"  While it was warm, it tasted like a decadent hot chocolate.  I had to hurry and put it in the fridge to keep myself from drinking the whole thing.  

Not only was this so easy to whip up, but it only took about 25-30 minutes to freeze.  My ice cream maker stopped turning, so I figured a piece of ice must be jammed, but nope - it was done.  That is fast enough that you can easily make homemade ice cream on a weeknight.  I made the base the night before, cooled it in the fridge overnight and when I got home from work the next day, I put it in the ice cream maker.   

It is so good!  The chocolate flavor is out of this world.  It is thick and creamy and the brownies remain chewy even with the ice cream being frozen.  I love that it didn't make a huge batch.  That way, I can try all of the awesome flavors and not have to eat 10 gallons of each.  With that said, if you are making this for your family, you may want to double the recipe.

Chunky Brownie Ice Cream

adapted from: 101 Gourmet Ice Cream Creations
(Printable Recipes)

2 egg yolks

3/4 c. sugar

2 c. heavy cream

1 c. 2% milk

1 tsp. pure vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. semisweet chocolate chips (I used milk)

1 recipe Fudge Brownies

Whisk together egg yolks and 1/4 cup of sugar until eggs are light yellow in color and fluffy.  Whisk in the rest of the sugar.  Combine the cream, milk and vanilla extract and whisk into egg mixture until completely combined.  Heat over medium heat, whisking constantly.  Add the cocoa powder and chocolate chips and whisk together until chocolate is smooth and no lumps appear.  Heat until temperature reaches 160 degrees, stirring constantly, about 8-10 minutes.  Remove from heat and cool completely in the fridge (I cooled mine overnight).  Place your creamy mixture into your ice cream maker and freeze according to manufacturer directions.  During the last 5 minutes of mixing, fold in the brownie chunks.  Yield: 1 quart.   

Fudge Brownies

1/2 c. butter

1 (12 oz.) bag semisweet chocolate chips (I used milk)

1 c. brown sugar

3 eggs

1 1/4 c. flour

pinch of salt

Preheat oven to 350 degrees.  In a large sauce pan, melt butter and chocolate chips on low, stirring frequently.  Once melted, remove from heat and stir in the sugar until well combined.  Add the eggs, one at a time, stirring after each one.  Add the salt and flour and mix until no flour is seen.  Pour into a greased 9x13 baking dish.  Bake for 25-28 minutes or until middle is set.  Do not overbake.  Cool completely and then break into small chunks.  

Jenn's Notes:  Make sure to use a brand of chocolate chips that you really like, since a lot of the flavor will come from that.  I used Guittard Milk Chocolate Chips, which are my absolute favorite.  I made a half batch of the above brownie recipe and I baked them in an 8x8 baking dish.  I think a half a batch was plenty and I got some brownie in each bite!