Coffee Ice Cream:
2 cups whole milk
3 cups heavy cream
1 1/4 cups sugar
4 whole eggs
1/2 teaspoon vanilla
1/4 cup coffee reduction (4 cups reduced to 1/4 cup)

Whipped Cream:
2 cups heavy whipping cream
1 cup confectioners' sugar
2 teaspoons chocolate liqueur

Add melted chocolate and flour and mix well. Fold in pecans.

Pour into greased 8 by 11 by 2-inch pan and bake in a preheated 375 degree F oven for approximately 30 minutes.

Turn out onto flat surface and cool.

Coffee Ice-Cream:
Scald milk and cream. Add sugar and dissolve. In a separate bowl, beat eggs, vanilla and coffee reduction. Slowly add milk mixture to eggs, whipping continuously. Return to heat and cook for about 15 minutes over low heat, or until mixture coats a spoon. Stir constantly. Let cool overnight and freeze in ice cream freezer.

Whipped Cream:
Whip together in chilled mixing bowl until stiff. Top brownie with ice cream and freeze until set. Top with whipping cream and freeze. Cut into 6 to 8 equal portions and top with warm chocolate syrup. Garnish with pecan pieces.