Chocolate Fudge Brownie Extravaganza

1 package fudge brownie mix
2 1/2 cups semisweet chocolate chips divided
1 cup toasted pecans pieces
1 cup toffee bits
4 eggs, or 1 cup egg substitute (recommended: Egg Beaters)
2 cans condensed milk
1 1/2 cups sugar
1 quart heavy whipping cream
1 quart half-and-half
1/2 teaspoon salt
4 tablespoons vanilla extract
3 tablespoons cocoa
4 ounces unsweetened baking chocolate

Prepare brownie mix according to package directions. Before baking, stir
in 1 cup chocolate chips. When brownies are done, remove from oven and
spread pecans, toffee and remaining 1 1/2 cups chocolate chips on top.
As chocolate melts, gently mix the topping together. Let brownies cool.
Mix eggs, condensed milk, sugar, cream, half-and-half, salt and vanilla
together. Refrigerate mix for several hours or overnight. In a small
saucepan, mix 2 cups of the milk mix with the cocoa and heat through. In
the top of a double boiler, melt the unsweetened chocolate. Very slowly
stir in the heated cocoa and milk mixture until well mixed. Add to
remaining milk mixture and refrigerate. Chop brownies into small pieces
(1/4-inch) and put in the freezer. Put milk mixture in ice cream freezer
and begin freezing. After 10 minutes add frozen brownie pieces and
finish freezing