Barclays Gridlock that never was turns into an ice-cream treat from Ample Hills Creamery, Secrets & Stories from Brooklyn's Favorite Ice Cream Shop (Stewart Tabori & Chang, April 2014) by Brian Smith, Jackie Cuscuna and Lauren Kaelin of Ample Hills Creamery ...
1 recipe brownies (please send us request)
1 recipe coffee ice cream (please send us request)
½ cup roasted salted peanuts
¼ cup semisweet chocolate chips
1 cup chocolate covered pretzels, chopped
1. Prepare the brownies according to the recipe directions. Let cool, then chop them into bite-size pieces. Freeze until ready to use.
2. Prepare the coffee ice cream according to the recipe directions. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
3. In a small bowl, toss together the peanuts, chocolate chips, pretzels, and brownie pieces and toss to combine.
4. Transfer the ice cream to a storage container, folding in the peanut mixture as you do. Use as
much of the peanut mixture as you want; you won’t necessarily need the whole batch. Serve
immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.
(Recipe reproduced with permission from Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop, by Brian Smith, Jackie Cuscuna and Lauren Kaelin, published by Stewart Tabori & Chang © 2014, photos: ©Lucy Schaeffer)