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Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

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This was one of our first flavors, dating back to the days before we opened the shop, when we sold ice cream out of a pushcart. Three kinds of chocolate come together in perfect harmony in this decadent way to get your chocolate fix: milk chocolate ice cream, dark chocolate brownies, and a white chocolate swirl. It’s critical to use the best quality chocolate you can find, so each of the flavors bursts through.



    1. Prepare the chocolate milk ice cream according to the recipe directions. Transfer the cooled base to a storage container and refrigerate until ready to use.
    2. Make the white chocolate swirl: Place the white chocolate in a medium heatproof bowl. In a small saucepan, heat the cream over medium heat until it starts to bubble up. Pour the hot cream over the white chocolate and stir gently until the white chocolate is completely melted and smooth.
    3. Make the brownies: Preheat the oven to 350°F (175°C). Butter a 12-by-18-inch rimmed baking sheet and line it with parchment paper.
    4. In a medium saucepan, combine the chocolate, butter, and shortening. Heat on low until melted, stirring regularly to prevent the chocolate from burning. Remove from the heat and set aside.
    5. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
    6. In another small bowl, whisk the eggs together with the sugar, syrup, and vanilla. Pour into the pan with the melted chocolate. Whisk to combine. Add the dry ingredients and whisk.
    7. Spread the brownie batter on the prepared sheet and bake for 12 to 15 minutes, until the surface starts to crack and flake. The brownies will still be a little gooey, but shouldn’t be wet and jiggly. Let them cool completely, then chop them into bite-size pieces. Set aside.
    8. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions. When the ice cream is almost finished, open the lid and add the brownies. Use as many of the brownie pieces as you want; you won’t necessarily need the whole batch. Continue churning for a few minutes more.
    9. Transfer the ice cream to a storage container, gently folding in heaping spoonfuls of the white chocolate swirl as you do, softly lifting and spinning it throughout the ice cream. Be careful not to overmix. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.

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