8 oz. milk chocolate with at least 30 percent cocoa solids, finely chopped
1 1/2 Cups heavy cream
1 1/2 Cups whole milk
3/4 Cups sugar
Bing pinch of salt
4 large egg yolks
2 tsps cognac (I used rum)
1/4 Cup cocoa nibs or semisweet or bittersweet chocolate chips (optional)
2 cups brownie chunks

Combine the milk chocolate and cream i a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.

Warm the milk, sugar, and salt until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the cognac, and mix together. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cocoa nibs, if using. Fold in brownies.

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