Brownie Explosion Ice Cream

1. Preheat oven to 325F and grease an 8x8 inch baking pan.

2. Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.

3. Stir in erythritol, vanilla extract and stevia. Let cool 5 minutes.

4. Whisk in eggs, one at a time, until well combined.

5. Spread mixture in prepared pan. Bake 12 to 15 minutes, or until just barely set and middle is still not quite cooked. Watch them carefully as they can get quite dry if overdone. The edges may rise a little higher but should recede as they cool.

6. Let cool in pan. Once cool, cut into chunks for ice cream.

7. For the ice cream, set a bowl over an ice bath and set aside.

8. Combine cream, almond milk and erythritol in medium saucepan over medium heat. Stir until erythritol dissolves and mixture reaches 175F on an instant read thermometer.

9. Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.

10. Cook until mixture reaches 180F on an instant read thermometer.

11. Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.

12. Stir in vodka, if using, vegetable glycerin, if using, vanilla extract and stevia extract. Sprinkle with xanthan gum and whisk vigorously to combine.

13. Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.

14. Once churned, transfer half to a large, airtight container. Stir in half of the brownie chunks, then top with remaining ice cream and remaining brownie chunks until well combined.

15. Freeze until firm but not rock hard, about 2 hours.

16. Serve with Salted Caramel Sauce, if desired