So. I'm going to get right down to business. Make some brownie batter, grab some ice cream, chop up some chocolate, whip some cream, and make yourself some brownie ice cream cupcakes. Do it. Do it now.
No frou frou talk today. Just the quick and dirty. I want you to make these asap, and yes, I feel like being bossy about it. Tablespoonful of brownie batter in each foil cup. (I used this brownie recipe). Bake till done. Let cool on counter. When cool, stick in freezer. While in freezer, take out whatever ice cream you want to use and put that in the fridge to defrost. When brownie part is pretty cold, fill up the cups with the softened ice cream. Freeze again. Make chocolate ganache: pour 1/4 cup cream, heated to just below boiling over 3/4 cup (4.5 oz) chopped up chocolate, let stand 30 seconds, stir until smooth. Spoon over ice cream cupcakes and return to the freezer yet again. (Oh yes, and don't forget to spread around: otherwise they'll look like some of the Globby McGlobbersons up there.)
This part can all be done ahead. But right before serving: freshly whipped cream Yes, this is necessary.
And stick some raspberries on top. Not quite necessary, but hey. They're in season, it's the country's birthday, and aren't they just so cute?!
Now unwrap. Take the hugest bite you've ever taken because this is going to be good.
You're sooooo welcome.
(Bon Appetit, October 1991 via Joy the Baker. Truth: she has the best ideas always.)
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