Black Velvet Ice Cream

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Black Velvet Ice Cream

Ingredients

450g Heavy Cream
400g Whole Milk
300g Granulated Sugar
226g Cream Cheese
15g Vanilla Paste
1g of Salt
100g [deZaan Carbon Black Cocoa Powder]
1.5g Ice Cream Stabilizer

Method

In a medium sized pot, heat heavy cream, whole milk, and vanilla paste.
Once it reaches 68°C/155°F, whisk in the sugar and ice cream stabilizer.
Add Carbon Black cocoa powder and keep whisking until smooth.
Finish by adding the salt.
Remove from heat and strain into a bowl.
Blend in the cream cheese with a hand blender until smooth.
Allow the base to cool down and mature in the refrigerator for 24 hours.
Spin in the ice cream machine and enjoy.

Part 2: Assembly

Method

Serve with different toppings and enjoy.

MORE RECIPES FOR Carbon Black

Carbon Black Cookies 'n Cream Tart

Carbon Black Tortellini

Carbon Black Steamed Buns

See all recipes

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