Brownie Chunk Ice Cream Recipe

In a large saucepan, heat cream to 175 °; stir in 1/2 cup sugar until dissolved. In a bowl, combine cocoa and remaining sugar; whisk in egg yolks until smooth. Whisk in a small amount of hot cream mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 ° and coats the back of a metal spoon. Remove from the heat; stir in chocolate until melted. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. Prepare and bake brownies according to package directions. Cool on a wire rack; cut into 1/2-in. cubes. Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer’s directions. Stir in half of the brownie cubes. Refrigerate remaining custard until ready to freeze. Add remaining brownies. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.