1/1 Photo of Black Velvet Ice Cream
12 hrs 20 mins
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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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
- 1In a food processor, puree the beans, egg yolks, white sugar and honey until smooth.
- 2Heat brown sugar, salt, evaporated milk and cocoa powder to a brisk simmer in a heavy medium saucepan.
- 3Remove from heat and slowly add 1 cup of this hot mixture into the food processor with the yolks, running the machine constantly, until blended.
- 4Scrape the processor mixture back into the saucepan and place over medium heat.
- 5Continue cooking, stirring constantly with a silicone spatula or wooden spoon, for 3 minutes - until mixture is thick.
- 6The 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.
- 7Remove from the heat, add the chocolate and let stand 1 minute.
- 8Whisk until melted and smooth.
- 9Strain through a mesh strainer into a large metal bowl and set into a basin containing ice water.
- 10Stir custard frequently until it has cooled to room temperature.
- 11Remove from the ice bath and stir in the yogurt, liqueur and vanilla.
- 12Cover the surface of the mixture with plastic wrap and refrigerate for 2 hours.
- 13Using 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.
- 14Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.
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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
- Total Fat 5.1 g
- Saturated Fat 2.6 g
- Cholesterol 69.0 mg
- Sodium 102.5 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 1.2 g
- Sugars 10.2 g
- Protein 5.3 g
The following items or measurements are not included:
Godiva original chocolate liqueur