Black Velvet Ice Cream

READY IN: 12hrs 20mins
YIELD: 6 cups


  • 34
    cup black beans, very well cooked, drained and rinsed
  • 4
    egg yolks
  • 14
    cup sugar
  • 1
    tablespoon honey
  • 1
    pinch sea salt
  • 2 14
    cups evaporated milk (not sweetened condensed, don't use reduced fat or skim)
  • 14
    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


  • In a food processor, puree the beans, egg yolks, white sugar and honey until smooth.
  • Heat brown sugar, salt, evaporated milk and cocoa powder to a brisk simmer in a heavy medium saucepan.
  • 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.
  • Scrape the processor mixture back into the saucepan and place over medium heat.
  • Continue cooking, stirring constantly with a silicone spatula or wooden spoon, for 3 minutes - until mixture is thick.
  • 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.
  • Remove from the heat, add the chocolate and let stand 1 minute.
  • Whisk until melted and smooth.
  • Strain through a mesh strainer into a large metal bowl and set into a basin containing ice water.
  • Stir custard frequently until it has cooled to room temperature.
  • Remove from the ice bath and stir in the yogurt, liqueur and vanilla.
  • Cover the surface of the mixture with plastic wrap and refrigerate for 2 hours.
  • 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.
  • Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.