Brownie Batter Ice Cream

What could be better than putting half your favorite brownie batter into an ice cream? Um. Nothing. Deep rich cocoa flavor of homemade brownie batter added to sweet cream ice cream will fix your ice cream and brownie craving in one shot!

Butch and I have been SUPER busy. For example, we spent lots of time this weekend at Cheesetique, a fabulous cheese shop and restaurant in Alexandria, VA. Why, might you ask? Frankly, if you find that odd, you must be new. We. Love. Cheese.

But there was an ulterior motive in this case: Butchie and I were there to sample some cheeses and pick out a few for our friends' wedding catering that I am doing (with the help of Butchie and two other fabulous sous chefs) FRIDAY! AAH! Honestly, the cheese tasting had to be the best part of this job. Going and spending lots of money that isn't mine on cheese? It may not be every little girl's dream, but I'm perfectly excited about it. All my days should be filled with farmers markets, bakeries, and cheese shops. That would be splendid, and if they were somewhere on the Mediterranean that would be perfect. [Can there be Vespas too? --B.]

Point is, Cheesetique is something we have come to fall in love with. Between artisan cheese, Savannah honey company products, an extensive collection of olive oils and vinegars, and a fridge full of creme fraiche and cultured butter, we were in heaven. [If you go, make sure to try some of the sheep's milk cheeses. They are super good, and a personal favorite. --B.] They also sell Lyon Bakery bread, and if you're in the area, that is worth it...thus I will be making my friend pick up bread for me for the big day on Friday! Woot! Note: they are a Washingtonian 2010 Best restaurant, and a 2009 Best Bargain Meal. Just sayin' you need to drop in if you're in the area.

With all that going on for wedding prep, it's no surprise that we chose a less intensive dessert for our weekly baking night. Less intensive, but no any less fabulous! [Seriously creamy and smooth. Make sure to use a good quality cocoa--it makes all the difference. --B.] And for the next post I promise to finally get to Iron Chef Fennel! It's been a busy week, so let's just be happy if I don't lose my mind!

Brownie Batter Ice Cream

2 egg
3/4 cup sugar
1 cup milk
2 cup cream
1/2 "the brownie" batter recipe

In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk and half the brownie batter.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.

"The Brownie"
adapted from Epicurious

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons Dutch cocoa
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
Scant 1/2 cup all-purpose flour
Preheat oven to 325.

Combine the butter, sugar, cocoa, and salt in a medium heatproof skillet, tarte tatin, or 8 inch frying pan. Stir until the butter is melted and the mixture is smooth.

Stir in the vanilla and add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour.

Mix half the batter with the other ingredients for ice cream.

Place remaining batter into a pan and into the oven. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 minutes. Let cool completely on a rack. Feel free to eat these on their own, use as a base for the ice cream in a bowl, or crumble over the top for extra texture.