Salted Caramel Brownie Ice Cream

I knew it, you just CAN NOT get enough of my salted caramel recipes. ;)

It's just one of those flavors you can't beat.

Brownies.

Ice Cream.

Caramel.

Have I said enough?

So, that looks slightly amazing.

"What is this?" You ask. It is indeed the beginnings of the caramel.

Look, now it's done! That was fast...

Hmmm... I make need to make two batches of brownies next time. I was lucky there were some left to add to the ice cream.

Ben and Jerry's cookbook. Go ahead, get it for yourself. It is a present that will definitely come in handy.

Churning away.

Salted Caramel Brownie Ice Cream
(Adapted from Ben and Jerry's)


Salted Caramel:

2 cups sugar

12 tablespoons unsalted butter, at room temperature

2 tsp salt

1 1/2 cup whipping cream

Directions:

1. In a saucepan, heat the sugar over medium-high heat, wisking until completely melted. Continue to cook until the sugar is dark amber in color.

2. Wisk in the salt and the butter, remove from heat once the butter is melted. Add the cream. Wisk until a smooth sauce has formed.

3. Cool for 10 to 15 minutes.


Brownies:
7 oz semisweet chocolate, chopped

8 tablespoons unsalted butter, cut in quarters

3 tablespoons cocoa powder
1 1/2 tablespoons espresso
3 eggs
1 1/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 cup all-purpose flour 

1. Preheat oven to 350 degrees. Line an 8 x 8 pan with aluminum foil.  Spray the foil with nonstick cooking spray.

2.Add the semisweet chocolate and the butter to a medium heatproof bowl. Set the bowl over a pan of simmering water and, stirring occasionally, melt until everything is smooth.  Whisk in the cocoa powder and espresso until incorporated.  Set the bowl aside so the mixture can cool slightly. 

3. In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined.  Add the warm chocolate mixture to the egg mixture and whisk to combine.  Finally, stir in the flour with a rubber spatula or wooden spoon just until incorporated.

4. Pour the batter into the prepared baking ban, spreading evenly with a rubber spatula to cover the bottom of the pan. Pour the caramel over the top of the brownie batter, not completely covering the entire top.  Bake the brownies for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack and allow the brownies to cool completely in the pan.
8. Once cooled, cut the tray of brownies in 1 cm cubes. Place in a freezer bag and freeze for 1 day or up to a week.


Ice Cream:
4 ounces unsweetened chocolate

2/3 cup cocoa powder
3 cups milk
4 eggs
2 cups sugar
2 cups whipping cream
2 tsp vanilla

Directions:
1. Melt the chocolate over a double boiler. Slowly whisk in the cocoa powder, then the milk, a little at a time. Whisk until smooth. Remove from heat. Let cool.
2. Whisk the eggs in a small bowl for 1 to 2 minutes. Add the sugar, a little at a time, until completely blended. Pour in the cream and vanilla and combine.
3. Pour the chocolate mixture into the cream mixture and whisk until combined. Cover and refrigerate for 1-3 hours.
4. Freeze to your ice cream maker's directions. Place the ice cream into a medium bowl. Add all of the frozen brownie pieces.
5. Place a small amount of the ice cream/ brownie mixture into a seal-able container at a time and top with a small amount of caramel. Repeat until all ice cream is used. Cover and freeze.