Chocolate Chip Ice Cream Brownie Sandwiches

"I scream , you scream, we all scream for ice cream!" How many times have you heard or said that line? Did you know it was actually a hit song from the late 1920s? I didn't but here is recording:

And let me tell you, I would scream for these ice cream sandwiches! Oh man, these are good! The chewy, fudgy brownie layer and the creamy, chocolaty ice cream are perfect together. Kids and adults will rave about this dessert treat. 

Chocolate Chip Ice Cream

Ingredients

2 cups whipping cream

2 cups half and half

1 vanilla bean

5 egg yolks

1 cup granulated sugar
1 cup mini chocolate chips

Instructions

1. Freeze ice cream maker bowl according to manufacturer's directions (usually 24 hours before you make the ice cream).
2. Split vanilla bean and scrape out vanilla seeds. Place in medium sauce pan with whipping cream and half and half. Heat sauce pan over medium heat. Watch carefully and stir often until it begins to simmer. Remove from the heat.
3. In a large mixing bowl, whisk the egg yolks and add sugar until combined.
4. Temper the egg mixture. This means, slowly whisk in about a 1/3 cup of the simmered cream to the eggs. Repeat two more times. 
5. Add the rest of the cream to the egg mixture.
6. Pour the mixture back into the sauce pan and place on low heat. Using a thermometer heat the custard until it reaches 170 degrees F.
7. Remove from heat and let sit for about 30 minutes. 
8. Refrigerate for at least 4 hours.
9. Place custard in ice cream maker and follow manufacturer's instructions.
10. After 25 minutes of churning add the mini chocolate chips. (If your ice cream maker seems too full to add chips, wait another 5 minutes until ice cream is done and then add them by hand when you remove ice cream from maker).
11. Continue to churn for another 5-10 minutes.
12. Scrape out ice cream into freezable dish. 
13. It will be soft - if you prefer it more frozen just place in freezer for a few hours.

Brownie Layers

This recipe is adapted from Michael Smith brownie recipe. 

Ingredients:

• 1 cups semi-sweet or dark chocolate chips
• 3/4 cup butter
• 3/4 cup all purpose flour
• 1/3 cup cocoa
• 3/4 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1-1/2 cups brown sugar
• 2 tsp vanilla extract (preferably pure)

What to do:

• Preheat oven to 350 degrees.
• Grease and flour a 11 x 17 inch pan. Note: I use extra cocoa instead of flour so there is no white flour color on the brownies when baked.
• Melt butter and chocolate over low heat. Stir until smooth and remove from heat to cool.
• Sift flour, cocoa, baking powder, and salt together in a large bowl.
• Once melted chocolate mixture has a cooled a bit, add sugar, eggs and vanilla. Stir well.
• Add the chocolate mixture to the flour bowl and mix until incorporated.
• Spread batter evenly into the pan.
• Bake for 8-10 minutes until an inserted tooth pick comes out clean.
• Cool completely.

Sandwich Assembly

I made my sandwiches about two inches wide by 4 inches long but you can cut them into any size you desire.

1. Cut the brownie layers into desired sizes.
2. Place ice cream layer next. (If ice cream is too hard just let it sit for a few minutes to soften.)
3. Place brownie layer to finish.
4. Press down lightly to make sure they stick.
5. Place them back on a cookie sheet and freeze until hard. 
6. Wrap if desired.

Note: You could also just cut the sheet of brownie in half, spread the ice cream, top with the other half of brownie and freeze. Once frozen you would cut the sandwiches into desired size.

STRAWBERRY CHEESECAKE ICE CREAM

It's the weekend which means there are usually items in my fridge that are about to pass their expiry date if not used quickly. This week my large carton of half and half  is on the chopping block. For those who aren't familiar with half and half - it is a popular dairy product that is equal parts milk and cream. The fat content is usually around 10.5 - 18% . I use it with my coffee and it is also used with strawberries and breakfast cereals.

I found an ice cream recipe that sounded delicious and since the kids have been begging to use the ice cream maker it was the one chosen.  But I have to admit it did not freeze! I have no idea why - maybe my ice cream thingy wasn't cold enough. I told the kids it was strawberry "soup" instead - they loved it!!!

But I needed to prove to myself that I could produce a frozen ice cream! So I tried again - I altered the recipe even more by adding caramel, lemon zest (the zest adds a bright, summer flavour) and real vanilla to my version for a decadent cheesecake ice cream. And since we used half and half instead of full fat heavy cream, I don't even feel too guilty about having a second scoop!


STRAWBERRY  CARAMEL CHEESECAKE ICE CREAM

Ingredients

1/2 cup granulated sugar

8 ounces softened cream cheese

3 large egg yolks

1 tsp. vanilla extract or 1 vanilla bean

3 cups half-and-half

1 heaping tsp. fresh lemon zest, grated

1 1/2 cup strawberries

1/4 cup brown sugar

2 tbsp caramel sauce

Method

1. Beat sugar and cream cheese together until smooth and creamy.

2. Beat in egg yolks and vanilla (if using liquid); set aside.

3. Dice strawberries and mash a few times with fork or potato masher.

4. Mix strawberries and brown sugar in small bowl; set aside.

5. Pour half-and-half into heavy saucepan.

6. If using vanilla bean, splice in half and scratch out inside of pod. Add to half and half.

7. Bring half and half to a low simmer.

8. Slowly mix the hot cream into the cheese mixture.

9. Pour mixture back into saucepan and heat over medium - low heat. Stir constantly until custard thickens slightly. Be careful not to boil or the egg may will scramble. About 5 minutes.

10. Remove from heat.

11.Allow mixture to cool for 20 minutes or so.

12. Add lemon zest.

13. Cover and refrigerate 4 hours or longer.

14. Stir chilled custard; freeze in your ice cream machine according to manufacturer's instructions.

15. Add strawberries when ice cream is semi-frozen and allow machine to mix in.

16. Add caramel sauce in slow stream to machine at very end - the sauce will probably end up mixing in rather than forming a "ribbon" but that's ok - still tastes great!

17. For firmer ice cream, transfer to freezer-safe container and freeze for at least 2 hours.