I saw a tree today covered with red leaves. The local farm stand is full of pumpkins and apples. The geese fly overhead every night at exactly 7 pm. I know these are signs of autumn but for some reason I just can’t let go of summer. Maybe it’s because summer was incredibly short this year, blunted by a month of chilling rain. Perhaps it’s because winter seemed interminable last year. Or maybe it’s because there is no “back to school” transition for us. Whatever the case, in our house, summer is alive and well – at least until September 22nd. Denial? Maybe. But if denial means feeling good while eating rich, creamy, chocolate brownie ice cream…I’ll take it.
You’ll love this simple recipe because no ice cream machine is required.
Chocolate Brownie Ice Cream
1 egg yolk
90 g. sugar
1 cup heavy cream
150 g 70% dark chocolate, chopped
100 grams, chopped fudge brownie, chilled
Over a bain marie, whisk eggs and sugar continuously, about 5 or 6 minutes until white and sparkling. Strain and place in refrigerator until cool.
Melt chocolate and cool.
Once both preparations have cooled, fold the egg mixture into the liquid chocolate.
Quickly whip the heavy cream in your stand mixer until medium peaks form and fold into the chocolate and egg mixture.
Fold in the chewy fudge brownie pieces (I store the edges of my homemade brownies in the refrigerator just for this recipe).
Place in a freezer-safe container and freeze for about 6 hours until firm and ready to serve.
Last weekend, we were fortunate to enjoy some ice cream at Crane Beach in Ipswich, Massachusetts – a wonderful place to relax and savor what’s left of summer. Owned and managed by the Trustees of the Reservations, the beach is maintained both for pleasure and conservation.
I’ll be ready for the fall soon…September 22 to be precise…but not a moment before.