Recipe: Harmons Uber Chocolate Icecream & Brownie Cups

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Uber Chocolate Ice Cream
From Chef Lesli Sommerdorf for Harmons
Makes 1 quart

1 cup whole milk
4 teaspoons corn starch
3/4 cup heavy cream
1 cup evaporated milk
1/2 cup sugar
2 tablespoons light corn syrup
1/3 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet or semisweet chocolate, chopped, divided
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

In a small bowl, combine a few tablespoons of the milk with the cornstarch until smooth.

In a 4-quart saucepan over medium heat, add the remaining milk, cream, evaporated milk, sugar and corn syrup. When the mixture comes to a low boil, whisk in the cocoa powder and continue to boil, 4 minutes. Whisk in the corn starch slurry and continue to cook for 1 minute, stirring constantly with a spatula, until slightly thickened.

Remove from the heat, add 3 ounces of chocolate and salt, stirring until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla.

Transfer the ice cream mixture into a resealable plastic bag and submerge into a bowl filled with ice, and let sit until cool, about 30 minutes. Remove the bag from the ice bath and wipe off any excess water. Pour the mixture into the canister of an ice cream maker, then freeze according to the manufacturer`s instructions. Transfer the ice cream to a sealable container, add the remaining 1 ounce chocolate, stir to combine and place in the freezer to complete freezing, about 4 hours.

Brownie Cups
From Chef Lesli Sommerdorf for Harmons
Makes 12-16

1 ounce bittersweet chocolate
1 ounce semisweet chocolate
1/2 cup butter
2 large eggs
1 cup granulated sugar
1/2 cup unsifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat the oven to 350 degrees and grease a 12-cup muffin tin with nonstick cooking spray. Grease another muffin tin on the underside.

In a double-boiler, melt the chocolates and butter just until blended.

In a medium bowl, combine the eggs and sugar, beating until the sugar is dissolved. Add the flour, baking powder, salt and the chocolate-butter mixture. Mix well. Pour the batter halfway up each muffin tin. Bake until set around the edges and lighter in color, 15-18 minutes. Remove from the oven and immediately place the prepared muffin tin on top of the brownies. Press down to form an indentation. Let cool, about 10 minutes. Transfer to a wire rack to cool completely.