Salted Caramel + Brownie Ice Cream

No little intro needed AT ALL for this scoop of wonderful-ness!

Okay maybe a bit. . .

Ice cream is my favorite treat/dessert, cake coming in second. Even better than ice cream is ice cream on a cone. You can get me to do almost anything for an ice cream cone.

Ryan and I got an Ice Cream Maker and we've been busting out some cone worthy ice cream.

This recipe . . . it's a winner! Ben & Jerry's Sweet Cream Base mixed with Ghirardelli Brownies and layered with a Salted Caramel. Holy Canoli. Except we are not making canolis, we are making ice cream to go on ice cream cones! Yay!

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SALTED CARAMEL + BROWNIE ICE CREAM

makes about 1 quart of ice cream

INGREDIENTS:

• 2 Eggs

• 3/4 cup Sugar

• 2 cup Heavy Whipping Cream

• 1 cup Milk

• 1 tsp Vanilla Extract

• 5 Brownies, crumbled

• Salted Caramel Sauce (recipe below)

INSTRUCTIONS:

1. Whisk eggs until light and fluffy.

2. Add sugar and combine.

3. Add cream, milk, and vanilla and whisk till well combined.

4. Follow Ice Cream Maker Instructions. Let it churn until soft serve consistency.

5. Mix in crumbled brownies until evenly mixed.

6. In plastic container or bread pan, layer the brownie ice cream with the caramel sauce. (Ice Cream, drizzle caramel, ice cream, drizzle caramel, ice cream)

7. Make sure to finish your layers with ice cream so the caramel does not harden too much.

8. Let it freeze and harden for several hours.

SALTED CARAMEL SAUCE

makes about 11/2 cups of caramel sauce

INGREDIENTS:

• 11/2 cups White Sugar

• 1/4 cup Light Corn Syrup

• 1/4 cup Water

• 11/4 cups Heavy Whipping Cream

• 2 Tbsp Unsalted Butter, cubed

• 1/2 tsp Kosher Salt

• 1/2 tsp Vanilla Extract

INSTRUCTIONS:

1. Combine sugar, corn syrup, and water in a medium saucepan until sugar is wet.

2. Place pan on stove over medium heat and cover until sugar is completely melted, about 3 minutes, stirring occasionally.

3. Cook covered again for 3 minutes, but don't stir.

4. Remove lid and a continue cooking without stirring until it turns the color of dark maple syrup, about 5 minutes.

5. Once the dark maple syrup color, take off heat and slowly pour in the heavy cream, whisking the whole time.

6. Place pan over medium high heat with a candy thermometer attached to the side of the pan.

7. Simmer until it reaches 230°F about 3 minutes.

8. Take the pan off the heat and stir in butter and salt until the butter is completely melted.

9. Stir in vanilla extract.

10. Let it cool to room temperature before using.

11. Store in a container in the fridge.