After 8 Mint Brownies and Ice Cream
After 8 Mint Brownies and Ice Cream is one of our favorite ice cream desserts. I like making this minty and decadent dessert on hot days. Just last week I was serving soup to warm us all up on a cool May evening. But today it’s almost 80 degrees here in the Hudson Valley. Brownies are my very favorite dessert. I like that they are so quick and easy. So, they are my go- to dessert for when I’m too tired after a long day to bake anything else. My kids love super plain brownies, but I really love experimenting with different flavors. So I decided to make these Brownies. However, it is difficult to hide the mints from my family.
If you like a soft serve style ice cream, you will enjoy the After 8 Ice Cream the very same day that you make it. If, however, you like a harder ice cream, you need to let it sit in the freezer overnight. Either way, the After 8 Mint Brownies and Ice Cream, taste great the day you make them or the day after, too.
The Ingredients Needed for After 8 Mint Brownies and Ice Cream
- After 8 Mints- You will need this for both the brownies and ice cream.
- Chocolate- Use bittersweet chocolate.
- Butter- I like to use Irish butter. Use unsalted butter.
- Eggs- Use room temperature eggs.
- Flour- I like the King Arthur brand.
- Sugar- Use granulated sugar.
- Cream- Be sure to use heavy cream.
The Equipment I Used
- An Ice Cream Machine- I use a Donvier Ice cream machine.
- Baking Pan- Use a 13×9 baking pan.
If you like brownies, you need to try this decadent After 8 Mint Brownies and Ice Cream.
After 8 Mint Brownies and Ice Cream
Equipment
- ice cream maker
- 13 x 9 baking pan
- strainer
Ingredients
For the After 8 Mint Brownies:
- 4 ounces bittersweet chocolate
- 8 tbsp. unsalted butter, sliced
- 4 eggs, at room temperature at room temperature
- 2 cups granulated sugar (400g)
- 2 tsp vanilla
- 1 cup all-purpose flour (120g)
- 24 After 8 mints
For After 8 Ice Cream:
- 10 After 8 mints chopped in ½ inch pieces
- 3 egg yolks
- 2 tbsp. salted butter
- ½ cup white sugar
- ¾ cup whole milk
- 1 cup heavy cream
- 1 tsp vanilla
Instructions
For After 8 Mint Brownies:
- Preheat your oven to 350° and line a 13×9 baking dish with parchment paper.
- In a 3 quart saucepan, over very low heat melt the butter and chocolate until just melted. Stir frequently and don't let it burn. Remove it from the stove and let it come to room temperature.
- When the chocolate mixture has cooled, beat the eggs and add to the pot, along with the sugar and vanilla. Fold in the flour until it's just combined. Do not overbeat.
- Spread the batter out in the prepared pan and press 24 mints into the top of the batter. Bake for 20 minutes. Cool in the pan, on a rack, and then cut in squares.
For the After 8 Mint Ice Cream:
- Freeze the mints, while you prepared the ice cream mixture.
- Beat the egg yolks in a large mixing bowl until light yellow and set aside.
- In a 3 quart saucepan over low heat, melt the butter, and then add the sugar, and stir until combined. Add the milk, and bring to just a simmer. Remove from heat and add half to the eggs. stirring, to temper the eggs, and keep them from curdling. Then add the egg mixture back to the pot, and cook on low, stirring, until the custard coats the back of your spoon , about 8 minutes.
- Pour the mixture through a strainer into a clean bowl. Stir in the cream and vanilla and put it into the refrigerator until cold, for at least an hour, but preferably overnight.
- Put the mixture in your ice cream maker and churn. Add the mints, according to your ice cream maker's instructions.
- Serve right away for a softer texture, or freeze overnight for a harder ice cream.
