Caramel Swirl Brownie Chunk Ice Cream

As I sit here working on this post tonight, I'm trying to wrap my mind around the fact that I've been writing this blog for two years. Barefeet In The Kitchen has become a big part of our lives and I enjoy it so much; I can't even imagine not sharing recipes with all of you every day. Thank you so much for being the wonderfully loyal readers that you are!

To celebrate Barefeet In The Kitchen's 2nd anniversary, I'm excited to be giving away one of my favorite and most frequently used kitchen products. Have you heard of Boos Blocks? I'm giving away a HUGE 24x18 Cherry RA-Board 2 1/4 Thick-Reversible Cutting Board.^[1][2]

This cutting board has been on my dream/wish list for as long as I can remember. It is a heavy weight (no joke, 30 lbs!) cutting board that will last for years to come. The great people at John Boos & Co let me chose my favorite Boos Block to give away AND they sent me one to keep as well. I love my new Boos Block even more than I thought I would!^[3]

Vanilla Bean Salted Caramel Sauce^[4] + Brownie Chunks^[5] + Creamy Vanilla Bean Ice Cream = an AWESOME way to celebrate two years of recipes here at Barefeet In The Kitchen. What might be my favorite part of this recipe is that it took about 2 minutes to put together! I used a couple of leftover gluten free brownies^[6] for this recipe, but these traditional brownies^[7] would be great in this as well.

Caramel Swirl Brownie Chunk Ice Cream
Yield: about 4 cups
(printable recipe)
^[8]

2 cups whole milk
14 ounce can of sweetened condensed milk, about 1 cup
3 vanilla beans, scraped or 1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1 cup caramel sauce^[9], room temperature
1 1/2 cups chopped brownie chunks, about 3 brownies *

Whisk together both milks, the vanilla and the salt. Pour into your ice cream maker and freeze according to the manufacturer's directions. When the mixture is thick and spoonable, add in half of the caramel and all of the brownie chunks. Stir gently to combine. Pour into a freezer safe container and drizzle the remaining caramel across the top. Use a knife to swirl it into the ice cream and then freeze until firm. I froze mine for about 4 hours before serving. If you freeze it overnight, let it rest at room temperature for 5-10 minutes prior to scooping. Enjoy!

~ Click here to Subscribe to Barefeet In The Kitchen by Email^[10] and receive new recipes in your inbox every day. ~

ONE YEAR AGO TODAY: First Year Favorites
TWO YEARS AGO TODAY: Italian Vegetable Soup^[11][12]

Use the Rafflecopter Widget to enter below. Giveaway open to US and Canada residents. Entries will be accepted until May 19th 11:59pm EST. Winner will be announced Monday morning. GOOD LUCK!

a Rafflecopter giveaway
^[13]

Disclosure:  I have received compensation for my participation in this giveaway. All thoughts and opinions are 100% my own. What isn't to LOVE about Boos Blocks?!

References

1. ^{^} Boos Blocks (www.johnboos.com)
2. ^{^} 24x18 Cherry RA-Board 2 1/4 Thick-Reversible Cutting Board. (www.johnboos.com)
3. ^{^} John Boos & Co (johnboos.com)
4. ^{^} Vanilla Bean Salted Caramel Sauce (www.barefeetinthekitchen.blogspot.com)
5. ^{^} Brownie Chunks (barefeetinthekitchen.blogspot.com)
6. ^{^} gluten free brownies (barefeetinthekitchen.blogspot.com)
7. ^{^} traditional brownies (barefeetinthekitchen.blogspot.com)
8. ^{^} (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)
9. ^{^} caramel sauce (www.barefeetinthekitchen.blogspot.com)
10. ^{^} Subscribe to Barefeet In The Kitchen by Email (feedburner.google.com)
11. ^{^} ONE YEAR AGO TODAY: First Year Favorites (barefeetinthekitchen.blogspot.com)
12. ^{^} TWO YEARS AGO TODAY: Italian Vegetable Soup (barefeetinthekitchen.blogspot.com)
13. ^{^} a Rafflecopter giveaway (www.rafflecopter.com)

Source : http://www.barefeetinthekitchen.com/2013/05/salted-caramel-brownie-chunk-ice-cream-recipe.html

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