menu search

Black Velvet Ice Cream



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 175 degrees F 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 manufacturers instructions.
Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.