Ingredients

2 cups half-and-half

1 cup whipping cream

1 cup minus 2 tablespoons sugar

2 tablespoons peach preserves (not jelly)

1 vanilla bean, split and scraped

Directions:

1. Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
2. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
3. NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

INGREDIENTS

Fudge Brownies:

• 3/4 cup unsalted butter, cut into tablespoons
• 1 pound 72% dark chocolate, finely chopped
• 5 large eggs
• 1 3/4 cup light brown sugar, packed
• 1/2 teaspoon fine sea salt
• 1 cup all-purpose flour

Coconut Topping:

• 14 oz bag sweetened shredded coconut, about 4 1/3 cups
• 3/4 cup sweetened condensed milk

Almond Topping:

• 1 1/4 cup sliced almonds
• 4 oz dark chocolate melted

INSTRUCTIONS

1. Preheat oven to 350 degrees F.  Line a 9″x13″ baking pan with parchment paper. Butter sides of pan.  Set aside.
2. Fill a pot with about 1-inch of water. Bring to a simmer. Place a large heat-proof bowl over simmer water. Add butter and chopped chocolate in bowl. Slowly melt chocolate and butter until smooth. Be careful not to overheat the chocolate. Stir as needed to ensure the chocolate melts evenly. Remove from pot and let sit at room temperature as you prepare remaining ingredients.
3. Combine eggs, brown sugar, and salt. Use a hand mixer or stand mixer to mix ingredients together. Mix for 4-5 minutes until mixture is thick and pale in color. Mix until ribbon stage is achieved.
4. Add melted chocolate to egg mixture. Fold to combine. Add flour and gently fold until there are no longer any dry streaks of flour.
5. Pour mixture into prepared baking pan. Spread into an even layer. Bake for 25-30 minutes until the top of the brownies crack. No need to test with a toothpick. The brownies will be wet and fudge-like until it cools. Let brownies cool in pan while you prepare toppings.
6. Coconut Topping: In a large bowl, fold together coconut and condensed milk. Spread coconut mixture over slightly cooled brownies.
7. Almond Topping: Sprinkle sliced almonds over coconut. Gently press to ensure almonds stick to coconut. Drizzle melted chocolate over almonds. Place brownies in the fridge to set up. Chill for 1 hour (or overnight).
8. Slice chilled brownies to desired portions. Let chilled brownies sit at room temperature for 10-15 minutes before serving. Store brownies in an airtight container. To extend life of brownies, keep stored in the fridge.

RECIPE NOTES

It is best to cut brownies while they are cold to ensure clean slices.  Use a sharp knife and wipe knife clean after each slice.