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Milk Chocolate-Brownie Chunk Ice Cream

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“From David Lebovitz's The Perfect Scoop”

Ingredients Nutrition

  • 8 ounces milk chocolate, with at least 30% cocoa solids finely chopped
  • 1 12 cups heavy cream
  • 1 12 cups whole milk
  • 34 cup sugar
  • salt, 1 big pinch
  • 4 large egg yolks
  • 2 teaspoons cognac (optional)
  • 34 cup cocoa nibs or 34 cup semi-sweet chocolate chips


  1. Combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water.
  2. Stir until the chocolate is melted, then remove the bowl from the saucepan.
  3. Set it aside with a mesh strainer over the top.
  4. Warm the milk, sugar, and salt in a medium saucepan.
  5. In a separate medium bowl, whisk together the egg yolks.
  6. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  7. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  8. Pour the custard through the strainer into the milk chocolate mixture, add the Cognac, and mix together.
  9. Stir until cooled over an ice bath.
  10. Chill the mixture thoroughly in the refrigerator.
  11. Freeze it in your ice cream maker according to the manufacturer�s instructions.
  12. During the last few minutes of churning, add the cocoa nibs or chocolate chips, if using.

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