In a medium saucepan, combine the cream, buttermilk, 1/4 cup of the sugar, cocoa powder, red food coloring, vanilla, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring constantly to dissolve the sugar. Once the sugar is dissolved, remove from heat.

In a medium bowl, whisk together the egg yolks and remaining 1/4 cup sugar until combined. Add 1/2 cup of the warm cream mixture to the egg mixture, whisking as you pour it in until combined. Add the egg yolk and cream mixture back to the saucepan with the cream base and return to medium heat. Cook for 2 to 3 minutes, stirring constantly, until thick and the mixture coats the back of a spoon.

Strain the mixture into a clean bowl and cool completely. To cool quickly, stash it in your freezer for about 1/2 hour or so.

Once the mixture has cooled, add it to your ice cream machine and make the ice cream according to the manufacturer’s instructions. At the very last second, add in the brownie chunks and let the machine stir until the brownies are incorporated throughout.

Freeze the ice cream for at least 5 to 6 hours in an airtight container before serving.