mocha brownie batter ice cream

directions

ice cream base

1. In a small bowl, whisk together the sugar, milk powder, and xanthan gum.

   100g white sugar, 2T nonfat dry milk powder, 1/2t xanthan gum

2. In a medium sauce pot over medium heat, combine the milk and corn syrup. Add the sugar mixture and whisk together until combined. Stir often until the sugar is fully dissolved, 2 - 3 minutes.

   315ml whole milk, 2T light corn syrup

3. Remove the pot from the heat and add the cold cream, then stir to combine.

   315ml heavy cream
4. Transfer the liquid to a 1 quart sized deli container and store in the fridge for at least 6 hours.

espresso syrup

1. Add all ingredients to a 1 cup sized deli container and whisk together until the sugar is fully dissolved. Let the syrup cool to room temperature before covering and transferring to the fridge until ready to use.

   30ml heavy cream, 2double shots espresso, 44g white sugar

chocolate mom

1. Add all ingredients to a small sauce pot set over medium heat and whisk together. Stir constantly until there are no more clumps and the mixture looks glossy, 2 - 3 minutes.

   28g cocoa powder, 50g white sugar, 60ml water
2. Remove the pot from the heat and allow to cool to room temperature.
3. Transfer the mixture to a 1 cup sized deli container, cover, and store in the fridge until ready to use.

brownie batter

1. In the bowl of a stand mixer with a whisk attachment, whisk together the melted butter and sugars on medium-high speed for 3 minutes. Add in the vanilla extract and whisk again to combine.

   75g unsalted butter, 100g white sugar, 105g brown sugar, 1t vanilla extract

2. In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the flour mixture to the stand mixer and mix on medium speed just until fully combined. Add the milk 1 tablespoon at a time until a thick but fudgy consistency is reached.

   125g all purpose flour, 50g cocoa powder, 1/4t salt, 2 - 4T whole milk

brownie batter ice cream

1. Microwave the chocolate mom for 30 seconds to make it runny. Then, in a large bowl, combine the ice cream base, chocolate mom, espresso syrup, and salt. Whisk until fully combined.

   1 ice cream base, 1 espresso syrup, 1 chocolate mom, 1/2t salt
2. Prepare your ice cream maker according to the manufacturer's instructions. Add the ice cream mixture and churn for 20 - 40 minutes until a soft serve consistency is reached.

3. While the ice cream is churning, chop the roasted almonds into very small pieces.

   75g roasted almonds

4. Once a soft serve consistency is reached, alternate between adding in small spoonfuls of the prepared brownie batter and small handfuls of the chopped almonds into the ice cream maker as it's churning. After half of the brownie batter and half of the almonds have been added, turn off the ice cream maker and dump the ice cream into your ice cream container. Add in the remaining almonds on top of the ice cream and the brownie batter in large spoonfuls. Use a spoon to mix in and break up the almonds and brownie batter.

   1 brownie batter
5. Cover the ice cream with plastic wrap and transfer to the freezer for at least 12 hours.