Summer is upon us and the need for cooling desserts is as high as ever! This chocolate ice cream checks all the boxes: creamy, cold, delicious, textured with amazing brownie bites.
Combine the condensed milk, whole milk and heavy cream in a saucepan and heat over low flame.
Remove from heat and add the dark chocolate and cocoa powder. Stir until smooth.
Dissolve the cornstarch in cold water then stir it in the chocolate mixture, whisking all the time.
Place back on heat and cook for 5-7 minutes, stirring all the time, until it begins to thicken slightly. Cook for 1 minute from the moment it starts to simmer.
Remove from heat and strain through a fine sieve into a clean bowl. Cover with plastic wrap and allow to cool down for at least 4 hours.
When chilled, stir in the rhum then pour the mixture into your ice cream machine and churn according to your manufacturer's instructions.
When the churning time is almost over, add the brownie chunks.
Spoon the ice cream into a container and freeze.
Notes
You can use your favorite brownie recipes to the brownie bites. What I often do is actually freeze a few pieces of brownies whenever I make them so I don't have to make brownies specifically for this recipe!