I really fought this ice cream. Twice it went into the canister and wouldn't freeze. After a little nervous breakdown, Kevin convinced me to start totally over (thaw the canister and then refreeze) and see what happened. Thankfully, the third time was the charm and I finally made ice cream! This is for a 1 quart machine.
Mint Chocolate Brownie Ice Cream
1 1/3 cup whole milk
1/3 cup half and half
1/3 cup heavy cream
1/3 cup sugar
1/2 tsp peppermint extract
1 1/2 leftover brownie (or 2 if you're able to keep yourself from eating the other half)
Heat whole milk, half and half, heavy cream, and sugar over low heat until sugar melts. Refrigerate mixture for at least two hours, but preferably overnight. Add peppermint extract to mixture and mix with wire whisk. Prepare according to your machine's instructions. Crumble brownie mixture* into machine once the mixture is soft serve consistency and finish mixing to your preferred consistency. Freeze, serve, and enjoy.
* Next time I will wait until I remove the ice cream from the maker and fold in the brownie pieces so that the brownie stays in larger chunks.
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1 comment:
This will be made.
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