Brownie Truffle Ice Cream in 50 Minutes

Instructions:

1. Mix brownie crumbs, softened cream cheese, and cocoa powder until a thick paste forms.
2. Scoop tablespoon-sized portions and roll into 1-inch spheres.
3. Dip each sphere into melted semi-sweet chocolate, place on parchment paper, and freeze for 20 minutes until firm.
4. Roughly chop the set truffles into irregular, bite-sized pieces.
5. Combine sugar, cocoa powder, and salt in a saucepan; slowly whisk in milk and 1 cup of heavy cream.
6. Bring to a gentle simmer over medium heat, stirring constantly until sugar is dissolved.
7. Whisk egg yolks in a separate bowl and slowly drizzle 1 cup of the hot chocolate mixture into them to temper.
8. Pour the yolk mixture back into the saucepan and simmer for 2–3 minutes until it coats the back of a spoon.
9. Stir in vanilla extract, transfer to a bowl, and chill in the refrigerator for at least 6 hours.
10. Pour the chilled base into an ice cream maker and churn according to manufacturer instructions until soft-serve consistency.
11. Heat the remaining heavy cream until simmering, pour over chopped dark chocolate, let sit for 5 minutes, then whisk until glossy.
12. Transfer ice cream to a container, fold in the chopped brownie truffles, and drizzle the ganache in ribbons, swirling with a knife.
13. Freeze for 4 hours before serving.