Homemade Fudge Brownie Ice Cream

Heat treat the flour: bake at 350F for 5-7 minutes, or microwave in 30-second bursts, stirring between each, until it reaches 165F. Cool completely and whisk out any clumps.
Heat the butter in a small pan on medium heat for about 3-6 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma.
In a large bowl, add the warm brown butter to the cocoa powder and whisk until incorporated. Then, add both sugars, the vanilla, and salt. Add the cooled flour and mix into a thick dough, adding milk to reach your desired consistency.
Pinch into pea-sized pieces, scatter on a parchment-lined sheet, and freeze until firm, at least 15 minutes.

Whisk the cocoa, milk powder, and espresso powder in a saucepan. Cook over medium heat, whisking often, until warm.
Whisk the yolks with the sugar until pale. Slowly ladle in about a cup of the hot mixture while whisking to temper, then whisk in the rest.
Return to the pan and cook over medium-low, stirring constantly, until it reaches 175F and coats a spoon (do not exceed 185F). Strain through a fine mesh sieve and stir in the vanilla and salt.
Cool to room temperature, press plastic wrap onto the surface, and refrigerate 2-4 hours or overnight.
Churn until soft-serve consistency, about 25 minutes.
Layer the ice cream and frozen brownie bites in a freezer-safe container, ending with ice cream. Swirl with a knife until all of the mix-ins are distributed and top with more brownie bites. Press wrap onto the surface and freeze at least 4 hours. Note, you will likely have leftover brownie bites -- just place them in a freezer safe container and freeze them until you want to use them again. They can be stored for up to 2-3 months in the freezer.