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*Another winner from the Sulpher Springs, Texas Dairy Festival. Whenever you see the Hungry Guy , click on the recipe title to be taken to a printable recipe card.

CHOCOLATE FUDGE BROWNIE EXTRAVAGANZA ICE CREAM



1 package fudge brownie mix
2 1/2 cups semisweet chocolate chips divided
1 cup toasted pecans pieces
1 cup toffee bits
4 eggs, or 1 cup egg substitute (recommended: Egg Beaters)
2 cans condensed milk
1 1/2 cups sugar
1 quart heavy whipping cream
1 quart half-and-half
1/2 teaspoon salt
4 tablespoons vanilla extract
3 tablespoons cocoa
4 ounces unsweetened baking chocolate


Prepare brownie mix according to package directions. Before baking, stir in 1 cup chocolate chips. When brownies are done, remove from oven and spread pecans, toffee and remaining 1 1/2 cups chocolate chips on tops. As chocolate melts, gently mix the topping together. Let brownies cool. Mix eggs, condensed milk, sugar, cream, half-and-half, salt and vanilla together. Refrigerate mix for several hours or overnight. In a small saucepan, mix 2 cups of the milk mix with the cocoa and heat through. In the top of a double boiler, melt the unsweetened chocolate. Very slowly stir in the heated cocoa and milk mixture until well mixed. Add to remaining milk mixture and refrigerate. Chop brownies into small pieces (1/4-inch) and put in the freezer. Put milk mixture in ice cream freezer and begin freezing. After 10 minutes add frozen brownie pieces and finish freezing.


The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."

-- Edited by Colette at 12:28, 2005-06-15

-- Edited by Colette at 13:00, 2005-06-15