Here is your ingredient line-up:
For the brownies:
Melt the butter in a saucepan. Whisk in the chopped chocolate. You only want to stir until the chocolate is just melted.
Remove the chocolate from the heat. Whisk in sugar, eggs, and vanilla
Stir in the flour and salt.
Fold in some semisweet chocolate chips.
Line an 8x8 in. pan with foil and lightly grease with cooking spray. Spread the batter in the baking dish. Bake at 350 F for 30 minutes.
For the ice cream:
Combine the milk chocolate and heavy cream in a heatproof bowl. Place over a pan of simmering water.
Stir until chocolate is melted.
In a medium saucepan, combine whole milk, sugar, and salt. Stir until sugar is dissolved.
In a medium bowl, whisk together four egg yolks (I saved the egg whites and scrambled them up for hubby's breakfast). Slowly add the warm milk mixture to the egg yolks whisking constantly, so the eggs do not cook.
Return the milk mixture to the saucepan and heat, stirring constantly. The mixture will get thick and should reach about 170 F on an instant read thermometer.
The mixture should slightly coat the spoon or rubber scraper.
Pour custard through a strainer into the milk chocolate mixture. Then cover and chill mixture in the refrigerator for two or three hours.
In the meantime, cut the brownies into small bits. Only use half of the batch (I froze the other half).
Freeze batter in the ice cream maker. Once frozen, transfer to an airtight container and fold in the brownie bits with a spoon. Freeze.
My husband bought me these cute ice cream bowls one year for my birthday. We have ice cream in them every Tuesday night while watching The Biggest Loser (kind of weird, I know), but we sure do love our ice cream!
Tyler likes his ice cream plain, but I always end up putting gobs of chocolate in mine...kind of embarrassing, but true. You can't even see my ice cream! This ice cream doesn't need anything extra, because it is so good on it's own.