I decided to make my own, since it is still very warm here (80 degrees in November -- WHAT?!?!). I used Philadelphia Style chocolate ice cream (no eggs, no custard to make, which saves time) from David Lebovitz's The Perfect Scoop. Then I made a box of Ghirardelli brownie mix and allowed it to cool. Yes, I could have made them from scratch, but I had the mix, so it was just easier. When the brownies were cool, I cut it into small squares (really, really small) and also crumbled some up and I put it into the ice cream in the last minute of churnning. In retrospect, I think I put the brownies in a bit too early, because many of them turned into crumbs, instead of staying in chunks, but it was still delicious. The brownies were still soft even when the ice cream was frozen, and the whole thing had an intense chocolate flavor that was almost over the top (but not quite).
Here is the ice cream recipe:
Chocolate Ice Cream (Philadelphia Style)
2 ¼ cups heavy cream
6 tablespoons unsweetened Dutch-process cocoa powder
1 cup sugar
Pinch of salt
6 ounces unsweetened chocolate, chopped
1 cup whole milk
1 teaspoon vanilla extract
Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk un the chocolate until it’s completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.