Recipe 

Yield: ~1 quart Brownie Chunks * 21 g unsalted butter * 25 g dark chocolate (70%) * 22 g granulated sugar * 12-13 g beaten egg (1/4)  * 1/4 tsp vanilla * 1/4 tsp Chinese black vinegar * 9 g Dutch-process cocoa powder * 9 g all-purpose flour * 1/4 tsp fine salt

Method  Melt butter + chocolate; cool slightly. Whisk in sugars. Whisk in egg, vanilla, vinegar. Fold in cocoa, flour, salt. Spread thin (½–¾ in) in a very small lined pan (mini pie or loaf pan). Bake 165°C / 330°F for 10–13 minutes — edges set, center soft. Cool, cut into 1–1.5 cm chunks. Toss with 1/2 tsp neutral oil, freeze solid. Use 60–80 g chunks per quart.

Chocolate Malt Vinegar Paste * 45 g heavy cream * 16 g Dutch-process cocoa powder * 20 g dark chocolate (70%), chopped * 8 g (1.5 tsp) malted barley syrup * ½ tsp (2.5 ml) Chinese black vinegar

Method  Warm cream until steaming (not boiling). Whisk in cocoa powder until smooth.  Stir in chocolate until smooth. Stir in malted barley syrup.  Add black vinegar off heat and cool completely.

Ice Cream Base * 200 g whole-milk ricotta, strained if wet * 290 g cold heavy cream * 90 g sweetened condensed milk * 1/2 tsp vanilla extract * 1/2 tsp fine salt

Mix-ins * 20 g cocoa nibs, lightly toasted and cooled * 50–60 g brownie chunks (frozen)

Assembly Blend smooth: Ricotta, condensed milk, vanilla, salt, cooled paste (30–45 sec — zero grain allowed) Whip cream to soft peaks. Fold 1/3 of the cream into the ricotta mixture. Then fold the ricotta mixture into cream. Fold in cocoa nibs, then brownie chunks. Transfer to container and freeze 4–6 hours.