This popular flavor from Brigham Young University, in Provo, Utah, features brownie bits, peppermint flavor and chocolate variegate.
29 gal. liquid sugar sweetener blend
103.5 gal. raw milk and cream, 82/18 blend
67.5 lb. dry instant milk, non-fat grade A
8.78 lb. ice cream stabilizer
.40 lb. granulated table salt
1.35 fluid oz. cheese color, double strength
48 fluid oz. green mint shade color
48 fluid oz. peppermint flavor
150 lb. chocolate variegate
110 lb. brownie bits topping
1. Mix sweetener with milk and cream blend, dry milk, stabilizer, salt, colors and flavor in blender.
2. Add ingredients into pot or steam kettle, heat to 160°F., cook for 30 seconds and add to ice cream freezer. Start freezing process.
3. Once ice cream is done freezing, fold in variegate and topping.
Recipe by Brigham Young University, Provo, Utah