Fresh Raspberry and Brownie Chunk Ice Cream

Fresh Raspberry and Brownie Chunk frozen dessert, with brownie chunks and bright, sweet raspberries in each bite!

Fresh Raspberry and Brownie Chunk Ice Cream

Yes. It’s American state once more, with another homespun frozen dessert direction for you this year. I actually have no plan what is going on to American state recently, as this can be not my usual inclination, to crave most frozen dessert. If it appears like I’m protestant, extremely I’m not. I’ve been enjoying all lick and spoonful!

My latest creamy frozen creation involves one in every of my terribly favorite combinations: recent raspberries and fudgy brownies. once there's a pan of brownies cooling on our room counter, there’s nothing higher to American state than a heat brownie flat-top with a scoop of vanilla frozen dessert and a tumbling of sweet raspberries. Thus why not place it all at once, in one pretty package? 

This recent Raspberry and Brownie Chunk frozen dessert may be my signature frozen dessert, no doubt.

Fresh Raspberry and Brownie Chunk Ice Cream

  • 1 c. whole milk
  • 3/4 c. sugar
  • 2 c. heavy cream, divided
  • pinch of salt
  • 6 large egg yolks
  • 2 tsp. pure vanilla extract
  • 12 oz. fresh Driscoll's raspberries
  • 1-1/2 c. fudgy brownie chunks, about 1/2" in size

  1. Prepare an ice bath by adding a good amount of ice cubes to a large bowl and then adding some cold water. Set aside.
  2. Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Stir until thoroughly warmed and sugar dissolves. Remove pan from heat.
  3. Add remaining 1 cup of cream to a large bowl. Set a mesh strainer over the top of the bowl and set aside.
  4. In a medium bowl, whisk the egg yolks. Slowly pour the warmed mixture into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan and place over medium heat. Stir the mixture constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. It's now a custard. Pour the custard through the strainer and stir it into the cream. Add the vanilla and then set the bowl in the prepared ice bath. Stir the custard until it is no longer warm. Then place the custard in the refrigerator to chill thoroughly, at least a few hours or overnight.
  5. Pour custard into your ice cream maker and freeze according to manufacturer's instructions, until you reach a stiff soft serve consistency.
  6. Spread half of the ice cream into the bottom of a container. I like to use a 4" x 8" bread pan that is about 3" tall. Quickly sprinkle with half the raspberries and half the brownie chunks. And then add the remaining ice cream in smallish dollops, spreading as best you can. Sprinkle remaining raspberries and brownie chunks over the top. Cover pan and freeze until firm. A couple hours in the freezer will give you a softly frozen consistency, while an overnight freeze will give you a fully frozen ice cream.

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