Black Velvet Ice Cream
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 serving
3/4 cup black beans, very well cooked, drained and rinsed
4 egg yolks
1/4 cup sugar
1 tbsp honey
1/4 cup dark brown sugar
pinch sea salt
2 1/4 cups evaporated milk (not sweetened condensed) (don't use reduced fat / skim)
1/4 cup dark cocoa powder (I like King Arthur's "Black Cocoa")
6 oz bittersweet chocolate, finely chopped
2 tbsp full-fat Greek style plain yogurt
1 tbsp Godiva Original Chocolate liqueur
1 tbsp 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.
- Desserts, Ice cream