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Hot Fudge and Brownie Ice Cream

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Try this easy and delicious ice cream layered with thick Hot Fudge Sauce.  Corn syrup is the secret ingredient in the ice cream to keep it smooth.

 
 
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SKILL LEVEL
Serves
1-1/2 quarts
 
 
Crown®
 
 
Ingredients
 
1 cup thoroughly chilled Hot Fudge Sauce
1 package brownie mix**
2 cups whole milk
1-1/2 cups heavy cream
1 cup sugar
1/3 cup Crown® Lily White® Corn Syrup
1 tablespoon pure vanilla extract
Pinch of salt (optional)
 
Associated Recipes:
 
 
 
Instructions
 

Make Hot Fudge Sauce and chill at least 2 hours.  (This can be made several days ahead, if desired).  Bake brownies according to package directions.  Cool.  Measure 2 cups coarsely cubed brownies and refrigerate until ready to make the ice cream.  The remaining brownies can be enjoyed anytime.

Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, vanilla extract and salt; continue stirring until well blended.

Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream.  Add cubed brownies the last 2 to 3 minutes of churning.  Immediately pour into a large bowl and freeze 1 hour.  The ice cream will become more solid in the freezer.

Layer ice cream and chilled Hot Fudge Sauce in a freezer container.  Freeze at least 2 hours before serving.

 

**Or, prepare your favourite brownie recipe.

 

 
Total Time
 
Freeze Time 25 to 30 minutes
Freeze Time 3 hours+
 
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