• 1 cup Heavy Cream
• 2 cups Whole Milk, divided
• 3 tablespoons Unsweetened Cocoa Powder
• 5 ounces Semi-Sweet Chocolate, chopped
• ¾ teaspoon Vanilla Extract
• ¾ cup Granulated Sugar
• 5 Egg Yolks
• ¼ teaspoon Salt
• 1 cup Chopped Brownie Chunks
• ¼ cup Hot Fudge Sauce

1. In medium saucepan, warm the heavy cream with cocoa powder, whisking to blend cocoa
2. Bring mixture to a boil, remove from heat and add in the semi-sweet chocolate; stir until smooth; then add 1 cup of whole milk, stirring until smooth; pour mixture into a large bowl along with the vanilla extract; set a mesh sieve over the bowl
3. Warm the remaining milk along with the sugar and salt in the same saucepan
4. In a separate bowl, whisk the yolks lightly; slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook
5. Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom; the mixture will begin to thicken and coat the spatula (should reach 170 degrees); remove immediately and pour through mesh sieve into the chocolate mixture
6. Place the bowl over an ice bath to cool and then place in fridge to chill thoroughly, 30 minutes to 1 hour
7. Pour mixture into ice cream maker according to the manufacture’s instructions; churn for 20-25 minutes; meanwhile (towards the end of the churning process) chop the brownie into chunks and stir the fudge sauce until smooth
8. Remove bowl from mixer, fold in the brownie chunks, then pour into an air-tight freezer safe container; swirl the fudge sauce through; cover and freeze for 4-6 hours

Here is a good choice for an ice cream maker!