Chocolate Caramel Brownie

Chocolate. Caramel. Brownie. I don't think this warrants any other words. This is the ice cream you can count on when everything in your life is crashing down around you. I believe wholeheartedly in it's healing powers.

Chocolate Caramel Brownie 

Makes about 1qt.

Caramel Sauce

¾ c sugar

1 T corn syrup

¾ c heavy cream

2 T unsalted butter

½ t flakey salt

Chocolate Custard 

1 c whole milk

2 c heavy cream

½ c sugar + 2 T

pinch salt

4 oz. good dark chocolate, chopped 

4 egg yolks

2 brownies, broken into pieces (if you're feeling lazy like me, just grab ones from your local store...Dancing Deer does the trick for me)

1. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high, stirring occasionally until it just reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over. 
2. Meanwhile, in a small bowl melt the chocolate in the microwave in bursts of 20 seconds, stirring in between, until just melted through. Set aside in a warm place.
3. Whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes.
4. Temper the yolks by slowly whisking in about ¼-½ cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
5. Strain into a medium metal or glass bowl to catch any overcooked bits and whisk in the melted chocolate until well combined. Set over a large ice bath and let chill.
6. Once fully chilled, churn in your ice cream maker. Layer big spoonfuls into a glass or metal container, drizzling each with caramel sauce and brownies pieces. Keep layering until you reach the top. Store in the freezer for up to 2 weeks.
7. Top with extra brownies, a drizzle of warm caramel, and a pinch of flakey salt.