At the Risk of Going Overboard

Here's what happens when you make a whole pan of brownies and there are only two people in the house to eat them. (We're new around these parts and don't know a ton of people who are ready to be taste-testers yet.) We turn the brownies and the extra dulce de leche into some pretty amazing ice cream.

This post also serves as a shout-out to my Uncle and Aunt NordShop who gave us an awesome Cuisinart ice cream maker for our wedding. It's their fault Lito and I are getting fat.

Dulce de Leche Ice Cream:

Here's what you need:

* 1 1/2 Cups of Whipping Cream

* 1 1/2 Cups of Whole Milk

* 3/4 Cup of Sugar (feel free to borrow from your neighbor)

*1/4 Cup Left-over Dulce de Leche, plus a little extra to drizzle on the top

* One or two good size brownies, depending on how much brownie you like in your ice cream.

Here's what you do:

*Whisk the milk, whipping cream, and the sugar until the sugar dissolves (about 2 minutes).

* Stir in the dulce de leche

* Pour into ice cream maker, and get that baby churning.

* After about 35 minutes, the ice cream should be thickening. Break up chunks of the brownie and drop into the ice cream as it churns. Or if you have an old-timer ice cream maker, mix the brownies into the ice cream when it reaches s0ft-serve consistency.

* Pour ice cream into a a freezer safe container with a lid (I use a plastic bowl with an airtight lid).

*Freeze for an hour if you can stand to wait that long. By then it should be scoop-able. Or, have a little now, and then a little more in an hour. Drizzle dulce de leche over the top and dive in.