Directions
- 1Prepare the base: Combine the milk, sugar, corn syrup, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
- 2Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. For best flavor, chill for about 12 hours.
- 3As ice cream chills, prepare the brownies: Heat the oven to 350 degrees. Line a 9x9-inch baking dish with parchment paper and coat with nonstick spray.
- 4Once ice cream base is chilled, mix in the flavoring: Combine the sugar and 1/4 cup water in a small saucepan, set it over medium heat and bring to a boil. Remove from the heat and whisk in the cocoa powder until it is smooth and glossy. Let cool to room temperature.
- 5Pour the chocolate syrup into the chilled ice cream base and whisk to combine. You may want to refrigerate this mixture until cold if your base was not chilled ahead of time, or if using a pre-frozen bowl machine.
- 6Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
- 7When churned, layer the ice cream and brownies in a freezer-friendly container. Cover with parchment paper and freeze until firm, about 6 hours.
Ingredients
- 1.33 cups whole milk
- 0.5 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons dry milk powder
- 0.25 teaspoon xanthan gum
- 1.33 cups heavy cream
- 0.5 cup unsalted butter
- 0.75 cup chocolate chips
- 2 large eggs
- 0.75 cup granulated sugar
- 0.5 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 2 teaspoons kosher salt
- 0.5 cup heavy cream
- 1 cup Marshmallow Fluff
- 0.25 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
Equipment
ice cream makermedium potwhiskairtight container9x9 inch baking dishparchment paperdouble boilerstand mixerelectric hand mixersmall saucepanmedium heatproof bowlfreezer-friendly container
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