Espresso-Brownie Chunk Ice Cream

Espresso-Brownie Chunk Ice Cream
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Fatlester - Gardenweb

1/2 pound brownies cut in 1/4 inch chunks
1 cup whole Espresso, French or vienna roast coffee beans
2 1/4 cups half and half cream
3/4 cup sugar
3 egg yolks
1 cup whipping cream

Wrap and firmly freeze the brownie chunks

Put the coffee beans on a jelly-roll pan and cover them with a dish towel. Using a meat pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee)

Transfer the crushed coffee beans to a medium saucepan. Add the half and half cream and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids.

Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight).

Transfer the custard to the cannister of an ice-cream machine. Follow manufacturer's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and kep frozen until serving time. (Can freeze for several hours).