Originally published by the New York Times, this is an excellent base for experimenting with different ice cream flavors. Makes about 1 1/2 pints.
This recipe produces a decadent two layer brownie – soft and gooey on the bottom, and crunchy on top. An absolute treat on special occasions. Best served warm with a scoop of vanilla ice cream. From A Culinary Journey with Chef Dennis.
From America’s Test Kitchen.
This recipe produces an incredibly silky smooth and delicious frozen custard that can be used as the base for other recipes or eaten as is. It has a strong chocolate flavor with hints of coconut and vanilla. Adapted from All Day I Dream About Food.