Milk Chocolate-brownie Chunk Ice Cream

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 8 ounces milk chocolate, with at least 30% cocoa solids finely chopped
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup sugar
• salt, 1 big pinch
• 4 large egg yolks
• 2 teaspoons cognac (optional)
• 3/4 cup cocoa nibs or 3/4 cup semi-sweet chocolate chips

Recipe

• 1 combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water.
• 2 stir until the chocolate is melted, then remove the bowl from the saucepan.
• 3 set it aside with a mesh strainer over the top.
• 4 warm the milk, sugar, and salt in a medium saucepan.
• 5 in a separate medium bowl, whisk together the egg yolks.
• 6 slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• 7 stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
• 8 pour the custard through the strainer into the milk chocolate mixture, add the cognac, and mix together.
• 9 stir until cooled over an ice bath.
• 10 chill the mixture thoroughly in the refrigerator.
• 11 freeze it in your ice cream maker according to the manufacturer�s instructions.
• 12 during the last few minutes of churning, add the cocoa nibs or chocolate chips, if using.