• Heat cream, milk, sugar, espresso, and salt in a medium-sized saucepan over medium heat.
• Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat.
• While cream/milk mixture is heating, lightly whisk the egg yolks in a separate medium-sized heat-proof bowl.
• Slowly pour about half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so.
• Then pour the egg/milk mixture back into the pan with the rest of the milk.
• Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
• Strain the egg/milk mixture into a separate large bowl.
• Cover bowl with plastic wrap, making sure plastic wrap is touching top of liquid so skin does not form, and refrigerate for at least 4 hours.
• Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in brownie pieces when ice cream is almost done processing.
• Remove ice cream to airtight containers and put in freezer for at least 4 hours to continue to harden.

Fudgy Brownies

• Preheat oven to 350 degrees and lightly grease an 8x8" pan.
• In a large mixing bowl, whisk together flour, cocoa, granulated sugar, confectioners’ sugar, espresso powder, salt, and baking powder.
• Add eggs, oil, brewed coffee, and vanilla stirring until just combined.
• Pour mixture into prepared pan, smoothing the top.
• Bake brownies for about 31 minutes. Brownies are done when tester inserted in the center comes out clean.
• Let cool completely before slicing and crumbling to add to ice cream.