Spiced Espresso & Dark Chocolate Ice Cream Sandwiches

• 2 qt. half-and-half
• PHILADELPHIA Original Cream Cheese
• 1 qt. sugar, divided
• 16 each egg yolks
• 1-1/2 cups instant coffee or espresso powder
• 1-1/3 cups unsweetened cocoa powder
• 1/4 cup ground cardamom
• 2 Tbsp. vanilla
• brownie mix

1. For Trial Recipe: Heat 1 qt.
2. half-and-half, 2 lb.
3. cream cheese and 4 oz.
4. sugar until cream cheese is melted and mixture is thoroughly combined, stirring frequently.
5. Mix 12 oz.
6. sugar, 8 egg yolks, 2 oz.
7. coffee, 2 oz.
8. cocoa, 2 Tbsp.
9. cardamom, and 1 Tbsp.
10. vanilla.
11. Gradually whisk in to cream cheese mixture; cook on medium heat until thickened.
12. Cool mixture to 38 degrees F. Transfer to ice cream maker; process until frozen.
13. Store in freezer.
14. Prepare 1.25 lb.
15. brownie mix as directed on package, adding an additional 2 oz.
16. water.
17. Divide batter between 2 half-sheet pans lined with buttered parchment paper.
18. Bake in 375 degrees F oven 10 min.
19. or until center is done.
20. Cool slightly.
21. Freeze until completely frozen.
22. Spread 1 pan of brownies with ice cream; top with second brownie layer.
23. Press down with half-sheet pan to flatten to an even thickness.
24. Freeze 1 hour.
25. Cut into 20 (4x5-inch) sandwiches.

philadelphia original cream cheese, sugar, egg yolks, coffee, cocoa, ground cardamom, vanilla, brownie mix

Taken from www.kraftrecipes.com/recipes/spiced-espresso-dark-chocolate-ice-cream-sandwiches-175334.aspx (may not work)