Emeril's White Chocolate Chip Brownie Ice Cream Sandwiches

Recipe Ingredients

2 teaspoons	10ml	Unsalted butter - plus
4 oz	113g	Unsalted butter - (1 stick)
2 oz	56g	Unsweetened chocolate
1 cup	198g / 7oz	Granulated sugar
2 cups	396g / 13oz	Eggs (large)
1/2 cup	31g / 1.1oz	All-purpose flour - and
2 tablespoons	30ml	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Vanilla extract
3/4 cup	82g / 2.9oz	White chocolate chips or pieces
1		Rocky road ice cream - slightly softened
		= (or chocolate-chocolate chip ice cream}
		Marshmallow Icing
4 cups	948ml	Mini marshmallows
2 tablespoons	30ml	Butter
1/4 cup	59ml	Heavy cream
		Toffee shards - as garnish

Recipe Instructions

Preheat the oven to 350 degrees. Grease an 8-inch square pan with the 2 teaspoons of butter and set aside.

In a medium pot, melt the remaining stick of butter and unsweetened chocolate over medium-low heat, stirring occasionally. Remove from the heat.

In a mixing bowl, beat together the sugar and eggs. Slowly add the chocolate mixture and mix well. Sift the flour and salt into the bowl, and fold into the mixture. Fold in the vanilla and white chocolate chips, and turn into the prepared pan. Bake in the middle of the oven until risen and a tester inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and cool in the pan on a wire rack for at least 30 minutes before cutting into 2- by 4-inch rectangles.

Cut each brownie rectangle in half lengthwise. Spread bottom half with 1/2 cup of ice cream, and top with remaining brownie half. Repeat with remaining brownies and ice cream, and place in freezer to harden slightly, about 30 minutes.

Remove from the freezer and place on dessert plates. Pour Marshmallow Icing over the top, place 1 toffee shard straight up from the top brownie, and serve.

Marshmallow Icing: In a small saucepan, combine the butter and marshamallows and heavy cream and melt over low heat.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E69) - from the TV FOOD NETWORK

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