We’re a little punchy over here at 2phds HQ, as you perhaps can tell by the title of this post. Here’s the thing: I made ice cream for dinner guests this past weekend. Because I normally end up consuming at least three-quarters of our ice cream (someone in this apartment has self-control and it’s not me), I decided that this time, I would make Alison’s favorite ice cream. So I culled and modified recipes from our two favorite baking cookbooks (The Good Cookie & The Perfect Scoop) in the hopes of making the perfect chocolate ice cream with raspberry swirls and chunks of brownie. And it was…the ice cream of regret.
Now, this ice cream was mostly good. The problem was the raspberry swirl. Which, in my defense, I selected directly from The Perfect Scoop. But it froze, and turned an otherwise awesome chocolate ice cream with brownies into a disappointingly icy dessert. So now I am still left eating most of the ice cream, because I still have no self-control, even in the face of less-than-par creations. Plus, it has been a tough week, leading to more ice cream eating and more regret. (Although we watched Bridesmaids last night, which improved my outlook considerably).
However, I do want to share this recipe. Because if you omit the raspberry swirl (which I do here), this ice cream makes for some terrifically indulgent regret.
The Ice Cream of Regret
1 cup all-purpose flour
1/4 cup cake flour
3 tbsp Dutch-processed cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, cut into tablespoons
4 ounces unsweetened chocolate, chopped
1 ounce bittersweet chocolate, chopped
4 large eggs
2 cups granulated sugar
1.5 tsp vanilla
- Preheat the oven to 325 degrees Fahrenheit and butter a 9-inch square baking pan.
- Sift together the flours, cocoa, baking powder, and salt into a medium bowl.
- In the top of a double boiler, melt the butter, unsweetened chocolate, and bittersweet chocolate until smooth. Set aside and allow to cool.
- In a large bowl, whisk eggs until blended. Add sugar and whisk for 2 minutes. Whisk in the melted chocolate and vanilla until blended.
- Sift the flour mixture into the chocolate and sugar mixture, slowly, and whisk until blended.
- Pour the batter into the prepared pan and smooth the top. Bake the brownies for 40-45 minutes, then remove from oven and set aside to cool. After cooled to room temperature, put brownies in refrigerator to cool completely.
- To prepare brownies for eating and ice cream, initially cut brownies into 16 squares. Then cut about four brownies into smaller pieces that can be mixed into ice cream. Our brownie pieces were about 1/2 inch squares and filled about 2-2.5 cups. Set aside to be mixed into ice cream. If there is a significant time lag, keep them cool in the refrigerator or freezer so they will be easier to mix in.
Yum. These brownies are dense and fudgy. We ate a couple, threw several into the ice cream, and gave the rest to our upstairs neighbors (college guys we use to dispose of leftover baked goods–I don’t think they mind).
Chocolate Ice Cream Ingredients
7 ounces bittersweet chocolate
1.5 cups heavy cream
1.5 cups whole milk
3/4 cup granulated sugar
pinch of salt
5 large egg yolks
1/4 tsp vanilla extract
Chocolate Ice Cream Instructions
- Prepare an ice bath by placing ice and water in a large bowl, with a slightly smaller (but still large) bowl floating within it.
- Heat the chocolate and cream in a double boiler until chocolate is melted, then remove bowl from the saucepan and set aside.
- Warm the milk, sugar, and salt in a medium heavy saucepan.
- In a separate, medium-sized bowl, whisk together the egg yolks.
- Ideally with the help of a friend/partner, slowly pour the warmed milk mixture into the egg yolks while whisking the yolks briskly (thus preventing the eggs from cooking).
- Return pan to stove and pour in egg-milk mixture. Stir constantly over medium heat, scraping the bottom as you stir. Your mixture will be ready when it begins to steam and thicken and you feel it beginning to cook at the bottom of the pan with your spatula (alternatively, a thermometer reading of 170-175F is ideal).
- Remove from heat and pour mixture through a strainer and into an ice bath. Also strain chocolate through mesh strainer into the same bowl. Stir until smooth, and then add vanilla.
- Stir mixture to cool, then pour into a container and chill in refrigerator overnight or about 4-8 hours. Then freeze in your ice cream maker.
- After your ice cream maker is finished churning, add brownies and stir to mix. Pour ice cream into a wide, shallow container with a lid and freeze for 4 hours. Then scoop ice cream into taller container for storage.