Method
For the ice cream put the half and half, sugar, cocoa and egg yolkes in a processor or blender, pulse several times then process until smoothly blended. Transfer the mixture to a heavy saucepan and add the grated chocolate. Cook over very low heat stirring continuously until the chocolate melts and the mixture just beings to bubble around the edges. Pour the mixture into a bowl and refrigerate it until cold. Then stir in the whipping cream and vanilla and freeze in a commercial ice cream maker following manufacturers directions.

Meanwhile for the brownie preheat the oven to 350f, butter the bottom and halfway up the sides of a 9inch circular spring form pan and in a mixing bowl cream together the butter and sugar. In a separate bowl stir together the flour, cocoa, salt and baking powder. In a third bowl beat together the eggs, corn syrup, vanilla and almond extracts until smooth. Gradually stir the flour mixture into the creamed mixture. Then stir in the egg mixture until well blended. Finally fold in the chocolate chips, pour the mixture into the spring form pan smoothing the surface. Bake just until the edge of the brownie turns firm but the centre is still soft and springy about 40 minutes. Remove from the oven and place the pan on a wire rack to cool. Do not remove the side from the pan, when the brownie is cool and the ice cream is done but still fairly soft spread the ice cream evenly inside the pan on top of the brownie. Cover with foil and transfer to the freezer. Thirty minutes before you plan to serve the dessert remove the pan from the freezer and let it sit at room temperature so the ice cream softens slightly.

Meanwhile prepare the hot sauce. For the sauce, put the cream, sugar, salt and chocolate in a heavy saucepan and cook over medium heat stirring frequently until the sugar dissolves and the chocolate melts completely. Stir in the butter until it melts, reduce the heat slightly and continue cooking stirring occasionally until the sauce is thick 5 to 7 minutes. Stir in the vanilla and coffee extracts.

Wrap a hot damp towel around the side of the spring form pan to loosen it and remove the side. Cut the pie into wedges and pour the hot fudge sauce generously over each serving and enjoy. Makes 6 to 8 servings.

Thanks to
Summer Young from New Zealand for submitting this Hot Fudge Chocolate Ice Cream Surprise Pie recipe.

Added on 22 October 2008.