Brownie Cherry Chip Ice Cream Sandwiches

Directions

1. In a small saucepan, add cherries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until cherries are soft. Remove from heat and let cool completely, then refrigerate while you make the ice cream base.
2. In a medium saucepan over medium heat, heat milk, cream, and remaining 1/2 cup sugar for about 5 minutes, until mixture is hot but not boiling, then reduce heat to medium-low.
3. In a medium bowl whisk egg yolks. Slowly pour about 1/2 cup hot milk mixture into yolks, whisking constantly; then slowly pour egg yolk mixture back into saucepan, whisking constantly.
4. Cook over medium-low heat for about 5 minutes, stirring or whisking, until custard thickens slightly and coats back of spoon. Do not allow to boil.
5. Using a fine-mesh sieve, strain custard into a clean bowl. Whisk in vanilla extract and salt. Let mixture cool to room temperature, then cover and refrigerate for at least 4 hours.

1. Preheat oven to 350 degrees and line a 10-x-15-inch pan with parchment paper.
2. In a large mixing bowl, whisk together melted butter, sugar, eggs and vanilla extract until smooth. In a separate bowl, whisk together flour, cocoa powder and salt.
3. Add dry ingredients to wet ingredients and mix just until combined. Pour brownie batter into prepared pan and smooth into an even layer. Bake for about 10 to 12 minutes, until a toothpick inserted in center comes out mostly clean.
4. Let brownies cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Slice brownie in half by making one cut down middle, and set aside.

1. Once chilled, pour custard into ice cream maker and churn according to manufacturer’s instructions. When mixture reaches a soft-serve consistency, add chilled cherry mixture and chopped chocolate and continue churning just until incorporated. Alternatively, you can transfer churned ice cream to a bowl and mix in cherries and chocolate with a spatula.

1. In the same 10-x-15-inch pan used for the brownies, place a layer of plastic wrap on bottom with plenty of overhang. Place half of the brownie in pan, then spread churned ice cream on top. Top with other brownie half.
2. Wrap in plastic wrap and gently press down. Freeze for at least 2 hours, until ice cream is completely solid. When you’re ready to serve, trim brownie edges, slice into 10 to 12 bars, and enjoy!