Chunky Brownie Ice Cream

2 egg yolks

3/4 c. sugar

2 c. heavy cream

1 c. 2% milk

1 tsp. pure vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. semisweet chocolate chips (I used milk)

1 recipe Fudge Brownies

Whisk together egg yolks and 1/4 cup of sugar until eggs are light yellow in color and fluffy.  Whisk in the rest of the sugar.  Combine the cream, milk and vanilla extract and whisk into egg mixture until completely combined.  Heat over medium heat, whisking constantly.  Add the cocoa powder and chocolate chips and whisk together until chocolate is smooth and no lumps appear.  Heat until temperature reaches 160 degrees, stirring constantly, about 8-10 minutes.  Remove from heat and cool completely in the fridge (I cooled mine overnight).  Place your creamy mixture into your ice cream maker and freeze according to manufacturer directions.  During the last 5 minutes of mixing, fold in the brownie chunks.  Yield: 1 quart.   

Fudge Brownies

1/2 c. butter

1 (12 oz.) bag semisweet chocolate chips (I used milk)

1 c. brown sugar

3 eggs

1 1/4 c. flour

pinch of salt

Preheat oven to 350 degrees.  In a large sauce pan, melt butter and chocolate chips on low, stirring frequently.  Once melted, remove from heat and stir in the sugar until well combined.  Add the eggs, one at a time, stirring after each one.  Add the salt and flour and mix until no flour is seen.  Pour into a greased 9x13 baking dish.  Bake for 25-28 minutes or until middle is set.  Do not overbake.  Cool completely and then break into small chunks.  

Jenn's Notes:  Make sure to use a brand of chocolate chips that you really like, since a lot of the flavor will come from that.  I used Guittard Milk Chocolate Chips, which are my absolute favorite.  I made a half batch of the above brownie recipe and I baked them in an 8x8 baking dish.  I think a half a batch was plenty and I got some brownie in each bite!