Makes 4 1/2 cups
4 fl. oz. heavy cream
28 fl. oz. whole milk
5 1/2 wt. oz. granulated sugar
3 fl. oz. egg yolks
2 vanilla beans, pulverized
1/8 tsp. salt
4 wt. oz. semi-sweet chocolate, melted and slightly cooled
1 Tbsp. espresso
Heat cream, milk, sugar and vanilla beans in a heavy saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot but not boiling.
Place egg yolks and salt in a separate bowl and whisk briefly. Still whisking, slowly add hot cream mixture into egg yolks using the liaison method. Cook over medium heat, stirring constantly, until mixture thickens slightly. Add chocolate and espresso. Don’t let it boil. Strain the mixture, and place in the refrigerator to cool. Fill the machine and freeze. Swirl in brownie batter before serving if serving soft serve. Or fold in brownie batter and place mixture in freezer to harden overnight.
Brownie Batter for Ice Cream
1/4 cup prunes (about 8 prunes)
3/4 cup water
1 cup unbleached all-purpose flour
3/4 cup granulated sugar
1/4 tsp. salt
1/2 cup cocoa powder
1/4 cup vegetable oil
1/2 cup maple syrup
1 tsp. vanilla extract
1/2 cup walnuts, finely chopped (OPTIONAL)
In a small saucepan, combine prunes and water and simmer for 5 minutes, or until prunes are soft; allow to cool slightly. Meanwhile, in a medium bowl, combine the flour, cocoa powder, sugar, and salt, and stir until combined.
In a blender, puree prunes and simmering liquid with the oil, milk, maple syrup, and vanilla until thoroughly incorporated. Pour the wet mixture into the dry mixture, and mix until just combined. If the batter is still dry, add water 1 Tbsp. at a time, just until the batter comes together; too much water may make the batter harden more in the freezer. Mix in the walnuts.
Recipe for brownie batter from persnicketypalate.com