Brownie and Peanut Butter Ice Cream Sandwiches

Makes 3 dozen brownies; 4 cups ice cream

If a rimmed baking sheet doesn’t fit in your freezer, cut the brownies in half crosswise. Place one brownie in a 9 x 13-inch pan, cover with half of the ice cream, and top with another brownie. Cover and freeze. Repeat with remaining brownies and ice cream.

ingredients

BROWNIES
2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
11 oz. (2 sticks plus 6 tbsp) unsalted butter, room temperature
7 oz. unsweetened chocolate
2 2/3 cups sugar
4 large eggs
2 tsp pure vanilla extract
PEANUT BUTTER ICE CREAM
2 cups heavy cream
2 cups whole milk
1 cup salted cocktail peanuts
6 large egg yolks
2/3 cup sugar
1/4 tsp salt
1/2 tsp pure vanilla extract
1 cup chunky peanut butter (not all-natural)

directions

1
BROWNIES
2
Preheat oven to 350F. Coat two 13 x 18-inch rimmed baking sheets with cooking spray, line with parchment and spray parchment.
3
Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, one at a time, and then stir in vanilla. Stir in flour mixture until just incorporated (do not over mix).
4
Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surface will look dry, and testers inserted in the centers will come out wet). Let cool completely in pans on wire racks.
5
To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.
6
Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).
7
Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).
8
PEANUT BUTTER ICE CREAM
9
Heat cream, milk, and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let steep at room temperature for 3 hours (or refrigerate overnight).
10
Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar and salt in a large bowl. Add cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer).
11
Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.
12
Freeze mixture in an ice cream maker according to manufacturer’s directions. Transfer to a large bowl, and fold in peanut butter until ice cream is swirled. Use immediately (or freeze for up to 1 week; soften in the refrigerator before use, about 10 minutes).