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Chocolate-Covered Pecan and Milk Chocolate Ice Cream Brownie Cake

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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
  • cups (6 ounces)

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

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