Fresh mint ice cream is mixed together with fudgy brownies for a decadent summer treat! You’ll want to keep Mint Brownie Ice cream stocked in your freezer all summer long.
You’ve probably noticed that it’s been pretty quiet around here lately, other than a cocktail here and a lot of weekly meal plans, there hasn’t been too much activity in the last few weeks. I thought I’d take a few minutes to let you know what’s been going on and what the future is looking like.
If you’re a long time reader then you know I’ve been working on building up on my bake shop for the last two+ years. It’s a labor of love that has had ups and downs in its short life so far. All of that hard work was building up to my biggest achievement thus far, which was exhibiting at the Summer Fancy Food Show in NYC at the end of June. This is one of the largest trade shows for specialty food in the United States bringing in buyers from all over the world – yes the world to exhibit, taste and then hopefully purchase your goods to sell at their stores, catalogues and distribute.
The planning processes was long and exhausting and the show itself is still a bit of a blur. I can’t say right now what’s going to happen now that the show is over – there are just too many leads to follow up on but fingers crossed it’ll be good things. These good things will keep me busy, and I am not complaining!
Of course I’m only one person, running a small business with limited help! Which means sadly some things end up getting put on the back burner and the last month or so that’s been this blog. I wouldn’t be in the position that I am today if it wasn’t for this place. It allowed me to leave my corporate job, pursue my bake shop full time and become a freelance recipe developer and food photographer.
I love it! I love everything about it.
I could never give this space up but sadly it might be neglected just a little bit. After 6 years, it’s a challenge to keep up the pace that I used to keep. I can promise you that this blog will never go away and I will still deliver original, from scratch recipes using real ingredients that you can trust. It’s just going to happen a little less frequently.
After all – I need the excuse to churn up batches of decadent ice cream like this mint brownie right here! This idea came to be after I had stashed a batch of test recipes for a catering client in my freezer back in the spring time. I knew ice cream was going to happen with them, I just didn’t know when.
Can you think of a better combination than cool creamy ice cream with chunks of fudgy brownie studded in every bite? That’s exactly what this is! Technically speaking of course, this is actually a custard not an ice cream with the amount of eggs we use but let’s call it as it is – it’s ice cream and it’s really good!
Instead of just dropping a teaspoon or two of mint extract in for the flavor, I steeped the milk with fresh mint for an hour for a lovely mint flavor and aroma throughout.
As for the brownies – use your favorite recipe or mine (skip the booze, frosting and spice!) just do me a favor and take the extra step to make them from scratch. It’s worth the work.
- 1 cup whole milk
- 3/4 cup cane sugar
- pinch of salt
- 1 bunch fresh mint (about 1 cup)
- 4 large egg yolks
- 2 cups cold heavy cream
- 3 cups brownie cubes (about 1 inch), frozen
- In a medium pot bring the milk and sugar to a simmer until the sugar dissolves. Stir in the mint, cover and remove from the heat to steep for an hour. Strain out the mint, return the milk to the heat and bring back to a simmer.
- In a small bowl whisk together the egg yolks and slowly ladle in a small amount of warmed milk while whisking the egg yolks to temper.
- Pour in the tempered egg yolks in the pot in a slow steady stream, while whisking. Continue to whisk and scrape the bottom of the pot until the mixture is thickened - about 1-2 minutes. Remove from the heat.
- Pour the heavy cream in a medium bowl set over an ice bath. Place a fine mesh sieve over the heavy cream and pour in the custard. Mix well and cool down for about 10 minutes.
- Transfer to an air tight container and place in the refrigerator to chill completely for at least 4 hours or overnight.
- Once the ice cream mixture is completely chilled pour in your ice cream maker of choice and churn according to the directions.
- When the ice cream is churned, scoop 1/3 out into a loaf pan and then line with 1 cup of brownie chunks. Continue to repeat with the next 1/3 of ice cream and another 1/3 of ice cream and then the remaining brownies. Cover with plastic wrap and place in the freezer to chill until firm.
Sending you good vibes and wishes for your new opportunities!
Thank you so much Dorothy!
Wishing you all the best on your future endeavors!
Steeped mint makes such a wonderful ice cream, and with brownies? Oh yeah! Glad you resisted the temptation to dye it green. Best of luck with your bake shop!
I’m so happy for you and how well the bake shop is doing!!! I hope it gets better and better <3 You deserve it! And oooooh this ice cream looks fantastic-Michael would really love it too (he loves mint + chocolate anything) , but seriously with those chunks of brownie who could resist??!