This turned out to be a great way to use leftover brownies, and was given two thumbs up by every member of my family!
- 2 cups heavy cream
- 1 cup 2% milk
- 3/4 cup sugar
- 1 1/2 tsp instant espresso powder
- 1/8 tsp salt
- 2 large eggs
- 1/4 cup Kahlua
- 1 1/2 cups chopped brownies
Combine cream through eggs in a heavy saucepan and bring mixture, whisking often, to 175 degrees over moderate heat.
Pour custard into a bowl through a fine mesh sieve, discarding any solids.
Let cool to room temperature, stirring occasionally, then stir in Kahlua and refrigerate, covered with plastic wrap, for at least 8 hours.
Freeze custard in an ice cream maker according to instructions,
and in the last 5 minutes add the brownies.
Transfer ice cream to a freezer-safe container and freeze for at least 4 hours before serving.