This post is a “two-fer”. You get an ice cream recipe and a brownie recipe.
Last year Mike and I were out in Michigan to celebrate the wedding of one of his close friends.
And yes, they are that addicting.
Makes 1 Quart
Inspired by Taste of Home
- 2 c. half & half
- 2 tsp. cornstarch
- 1 1/2 c. cream
- 3/4 c. sugar
- 1 tbsp. corn syrup
- 1/2 tsp. vanilla extract
- 1 oz. cream cheese, softened
- 1 c. brownie pieces
- 1/3 c. chopped peanuts
- 12 mini peanut butter cups, chopped
- 1 c. chocolate rubble *see below*
- Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside. Place cream cheese in a small bowl and set aside.
- In a large saucepan combine the remaining half & half, cream, sugar, corn syrup, and vanilla. Heat over medium heat until it simmers.
- Let simmer 4-5 minutes. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
- Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
- Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
- Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
- Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
- Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer’s instructions.
- Scoop ice cream into a bowl and fold in the remaining ingredients.
- Transfer to a container and freeze until firm.
- 4 oz. chocolate chips
- 2/3 c. peanut butter
- 2 tsp. butter
- 2/3 c. crispy rice cereal
- Melt the chips, peanut butter, and butter in a bowl either over a double broiler or in the microwave.
- When ingredients are all melted together, fold in the cereal, and transfer to an 8×8 baking dish.
- Spread the mixture out and freeze until set. Using a butter knife, scrape and cut the chocolate until you have lots of small pieces.