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    You are in: Home / Recipes / Black Velvet Ice Cream Recipe
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    Black Velvet Ice Cream

    Black Velvet Ice Cream. Photo by WhiskingWings

    1/1 Photo of Black Velvet Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 20 mins

    12 hrs

    20 mins

    WhiskingWings's Note:

    Adapted from Godiva's website, this is more of a rich frozen custard than an ice cream. A little amount goes a long way - and it's worth every calorie! Makes about 1 1/2 qts, 12 half-cup servings

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    Ingredients:

    Serves: 12

    Yield:

    cups

    Units: US | Metric

    • 3/4 cup black beans, very well cooked, drained and rinsed
    • 4 egg yolks
    • 1/4 cup sugar
    • 1 tablespoon honey
    • 1/4 cup dark brown sugar
    • 1 pinch sea salt
    • 2 1/4 cups evaporated milk (not sweetened condensed, don't use reduced fat or skim)
    • 1/4 cup dark cocoa (I like King Arthur's "Black Cocoa")
    • 6 ounces bittersweet chocolate, finely chopped
    • 2 tablespoons plain Greek yogurt, full fat
    • 1 tablespoon Godiva original chocolate liqueur
    • 1 tablespoon vanilla

    Directions:

    1. 1
      In a food processor, puree the beans, egg yolks, white sugar and honey until smooth.
    2. 2
      Heat brown sugar, salt, evaporated milk and cocoa powder to a brisk simmer in a heavy medium saucepan.
    3. 3
      Remove from heat and slowly add 1 cup of this hot mixture into the food processor with the yolks, running the machine constantly, until blended.
    4. 4
      Scrape the processor mixture back into the saucepan and place over medium heat.
    5. 5
      Continue cooking, stirring constantly with a silicone spatula or wooden spoon, for 3 minutes - until mixture is thick.
    6. 6
      The mixture is ready when you can run your finger down back of a coated spoon and the line remains visible, and the mixture reads 175ºF on an “instant read” thermometer.
    7. 7
      Remove from the heat, add the chocolate and let stand 1 minute.
    8. 8
      Whisk until melted and smooth.
    9. 9
      Strain through a mesh strainer into a large metal bowl and set into a basin containing ice water.
    10. 10
      Stir custard frequently until it has cooled to room temperature.
    11. 11
      Remove from the ice bath and stir in the yogurt, liqueur and vanilla.
    12. 12
      Cover the surface of the mixture with plastic wrap and refrigerate for 2 hours.
    13. 13
      Using a metal whisk, beat the custard until a little air is incorporated into the mixture, then scrape into an ice cream maker and freeze according to manufacturer’s instructions.
    14. 14
      Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.

    Ratings & Reviews:

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    Nutritional Facts for Black Velvet Ice Cream

    Serving Size: 1 (90 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 142.5
     
    Calories from Fat 46
    32%
    Total Fat 5.1 g
    7%
    Saturated Fat 2.6 g
    13%
    Cholesterol 69.0 mg
    23%
    Sodium 102.5 mg
    4%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 1.2 g
    5%
    Sugars 10.2 g
    40%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    Greek yogurt

    Godiva original chocolate liqueur

    Ideas from Food.com

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