This brownie malt ice cream is the best. You can control the level of "maltiness" by adjusting how much malted milk powder you add. I love malt, so I went whole-hog. Know that you can use less without any other adjustments. You can also leave it out entirely and have a Vanilla Ice Cream and be very happy indeed. Use your favorite brownies, or barring that, whatever brownies happen to be in your house. All ounce measurements, unless otherwise specified, are weights and not volume.
Use your favorite brownie recipe. You will need about 1 cup of cubed brownie pieces
For the Chocolate Swirl
¼cupheavy cream
¼cuplight corn syrup
¼cupmore or less bittersweet or semi sweet chocolate, chopped. You can also use good quality chocolate chips
pinchkosher salt
¼teaspoonvanilla paste(or extract)
Instructions
For the Base
Put the malted milk powder, the cream cheese and vanilla in a large bowl. Set aside.
Over medium heat, bring the half and half, sugar, yolks, corn starch and salt to a boil, whisking constantly.
Mixture will thicken up quite a bit. Let boil for about 15 seconds, and then pour into the bowl holding the rest of the ingredients.
Let sit for a minute or two, and then whisk until smooth. You can also use an immersion blender for this if you'd rather.
Strain through a fine mesh strainer into a metal bowl set in an ice bath and cool and then chill to no more than 40F.
Churn according to manufacturer's instructions.
For the Brownies
Place the cubed brownies in the freezer while the ice cream is churning.
For the Swirl
Heat the corn syrup and cream together until hot. It does not need to boil; it only needs to melt the chocolate.
Whisk in enough chocolate so that the sauce coats your finger in a thick-ish, sauce-like manner.
Season with the salt and vanilla.
Pour into a small zip-top bag and chill while the ice cream in churning.
Putting It Together
Fold the brownie pieces evenly into the ice cream base.
Snip the tip off the zip-top bag and squiggle some in the bottom of your container.
Top with about 1/3 of the ice cream.
Squiggle on some more sauce.
Layer in more ice cream, more squiggles, the rest of the ice cream and then top with moore squiggles of sauce.
Press plastic wrap directly on the surface of the ice cream and freeze for several hours or overnight. This ice cream stays beautifully scoopable. You are going to be so happy.
Notes
Substitutions: Use your favorite brownie, whether it's scratch-made or from a box mix. Or even purchased brownies. You'll need to cube up about 3 large brownies.You can use ready-made fudge sauce or homemade fudge sauce, although the quick sauce recipe works just fine. Use the vanilla malt ice cream base with other mix-ins as well. Try edible cookie dough bits, chocolate jimmies, peanut butter chips, toasted and chopped nuts, etc.