I know what you’re thinking; how can anyone possibly have leftover brownies, right? Sheer sacrilege! Now before you start judging me with ‘So much for being a chocoholic, you can’t even finish a brownie?!’ thoughts, allow me to put your mind at ease by affirming that yes, these delectable cinnamon chip brownies were nothing short of well, delectable, and no, there were leftovers not because they were far from it. But when you find yourself with a carton of milk about to go bad in just a couple of days, the only thing you can think of is choosing to send it off with the sweetest ending, a most apt vicissitude to punctuate its unintended oversight, and conveniently pair it with an equally charming counterpart, from whom you’ve been extolling its rich deep flavour.
Now, for those of you who cannot possibly wrap your minds around the idea of a cornstarch ice-cream, fret not, for the ice-cream doesn’t have the slightest taste of cornstarch. With no eggs in the recipe, the cornstarch acts merely in its place as a thickener and binder of sorts, promising a rich and creamy homemade ice-cream.
Cinnamon Chip Brownie Cornstarch Ice-Cream
(adapted from here)
2 1⁄2 cups milk
1⁄4 cup sugar
pinch of salt
1 tsp vanilla essence
3 tbsp cornstarch
leftover cinnamon chip brownies, cut into chunks
- Put 2 cups milk, the sugar and salt into a saucepan over medium-low heat. Cook until mixture begins to steam.
- In a bowl, blend cornstarch and the remaining milk until well-combined, and there are no lumps. Add cornstarch mixture to the pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla essence.
- If mixture has lumps, strain it before pouring into your ice-cream container. Chill until cool, for about 30mins.
- If you’re using an ice-cream maker, dump into the maker and follow the manufacturer’s instructions. Stir in brownie chunks, and freeze for 1 hour or so. If you don’t have an ice-cream maker, freeze the ice-cream and give it a good stir / whisk after 45 mins, and thereafter every 30mins, breaking any frost. When your ice-cream’s almost done (think soft serve consistency), stir in the brownie chunks. Keep until the ice-cream is completely frozen.
Have some leftovers, and need ideas? View past Surplus Sunday entries right here.