Chocolate-Covered Pecan and Milk Chocolate Ice Cream Brownie Cake

Name: Chocolate-Covered Pecan and Milk Chocolate Ice Cream Brownie Cake
Yield: Serves 10
Ingredients: ⅓ cup all-purpose flour; 2 ounces (4 tablespoons) unsalted butter; 2 large eggs; ¼ teaspoon baking powder; 1 teaspoon instant coffee; ⅔ cup sugar; White Chocolate Sauce; ⅛ teaspoon kosher salt; 5 large egg yolks; 1¼ cups (6 ounces) pecan halves; ¼ teaspoon kosher salt; ¾ cup sugar; 2¼ cups heavy (whipping) cream; 2 cups milk; ½ ounce unsweetened chocolate; 6 ounces milk chocolate, finely chopped; 4 ounces bittersweet chocolate, chopped

Preparation info

Serves
10

Difficulty
Medium

Appears in

A Passion for Ice Cream

By Emily Luchetti

Published 2006

About

My husband always orders chocolate chip whenever we go to an ice cream shop. I don’t know how he can get the same flavor over and over without getting bored. For me, it depends on my frame of mind, I don’t even have one favorite flavor. If I were forced to rank my preferences, though, this ice cream would be in my top five.

Ingredients

Milk Chocolate Ice Cream

4 ounces bittersweet chocolate, chopped
1¼ cups (6 ounces)

Dessert
Cake
Vegetarian

Method

To Make the Ice Cream

Melt the chocolate in a double boiler over hot water. Remove from the heat and stir in the pecans. Spread in a single layer on a parchment-lined baking pan. Let sit at room temperature until hard, about 1 hour. (If the weather is hot, place the chocolate-covered pecans in the freezer or refrigerator to harden.) Coarsely chop the chocol