Part 1: Black Velvet Ice Cream
Ingredients
Method- 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
- 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
MethodServe with different toppings and enjoy.
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