When I made my batch of Coffee Fudge Brownie Ice Cream, I was still figuring out all that stuff about volume. I churned the whole one quart batch of Coffee ice cream base and then, as it was overflowing after 20 minutes of churning, removed 2/3 of it and folded in the brownie chunks. I had almost a full quart of Coffee Fudge Brownie Ice Cream. To the rest of the ice cream, I added a small pinch of cinnamon to make something of a cappuccino ice cream base. I let it churn another five minutes to mix in the cinnamon. It increased in volume about 50%.
The Coffee Fudge Brownie Ice Cream was dense and creamy and full of fudgy brownie bites.
The Cappuccino Ice Cream was lighter and fluffier. The flavor reminded me of the base for for Ben & Jerry's Volun-Tiaramisu* (without the mascarpone cheese). If only I had some cocoa-dusted, rum-soaked ladyfingers laying around...
Coffee Fudge Brownie Ice Cream
Sweet Cream Base
2-3 tablespoons good quality freeze-dried or instant coffee
1 teaspoon vanilla extract
2 cups brownies** cut into small bite-size pieces and frozen
1. Prepare Sweet Cream Base. Let cool slightly. Add coffee and vanilla. Stir with a whisk to dissolve coffee. Chill thoroughly. Churn in ice cream maker according to manufacturer's directions.
2. Spoon ice cream into storage container, layering in brownie chunks. Allow ice cream to freeze a few hours to come to a scoop-able consistency.
* Available only at Target.
** I'm still looking for a better brownie recipe, but I haven't found one. While these brownies aren't my favorite for eating fresh, they really are wonderful frozen. What's even better are Mrs. Rosenberg's Bourbon Brownies, but alas, I am out of bourbon.