Black Velvet Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup black beans, very well cooked, drained and rinsed4 egg yolks1/4 cup sugar1 tbsp honey1/4 cup dark brown sugarpinch sea salt2 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 chopped2 tbsp full-fat Greek style plain yogurt1 tbsp Godiva Original Chocolate liqueur1 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.
Serving Size: Makes about 1 1/2 qts, 12 half-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes about 1 1/2 qts, 12 half-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 218.7
- Total Fat: 10.2 g
- Cholesterol: 82.6 mg
- Sodium: 81.5 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 2.5 g
- Protein: 6.1 g
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