2cupsbrownie chunks, recipe below, or use your favorite!
For the brownies:
½cupunsalted butter(113 grams)
3ouncesdark chocolate chips(85 grams)
¾cupgranulated sugar(150 grams)
¾cupall-purpose flour(90 grams)
For the raspberry puree:
1 ½cupsraspberries , thawed, if using frozen (360 grams)
1tablespoonraspberry liqueur, such as Chambord
To make the ice cream:
In a medium saucepan over medium high heat, combine the heavy cream, cocoa powder, sugar and salt. Bring to a boil while whisking to dissolve the cocoa and sugar.
Put the dark chocolate morsels in a large bowl. Once the cocoa mixture has reached a boil, remove from heat and pour over the dark chocolate morsels. Let sit for 5 minutes, then whisk until smooth. Add the whole milk, vanilla extract and raspberry liquor and whisk to combine. Chill for at least 2 hours.
Freeze the chilled mixture in an ice cream machine according to manufacturer's instructions. While the ice cream is churning, place a large bowl in the freezer. Once ice cream is done, use a spatula to layer the ice cream with drizzles of raspberry puree and brownie chunks.
Freeze for 2-3 hours before serving.
To make the brownies:
Preheat oven to 350°F and line an 8-inch baking pan with parchment paper.
In a medium saucepan over medium heat, melt the dark chocolate morsels and butter, whisking occasionally. Once melted, remove from heat and whisk in sugar and salt. Whisk in the eggs one at a time until incorporated. Add the vanilla extract. Add the flour and fold in gently.
Pour batter into the prepared baking pan and bake for 30-35 minutes until edges are set. Let cool to room temperature, then remove from pan and chill completely in the fridge for several hours. Break brownies into small chunks and keep cold.
To make the raspberry puree:
Use a food processor or blender to puree all ingredients. Pass mixture through a mesh strainer to remove seeds. Chill for at least 2 hours and keep cold.
Note: You will only need about half of the brownies for the ice cream.