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Part 1: Black Velvet Ice Cream
  1. In a medium sized pot, heat heavy cream, whole milk, and vanilla paste.
  2. Once it reaches 68°C/155°F, whisk in the sugar and ice cream stabilizer.
  3. Add Carbon Black cocoa powder and keep whisking until smooth.
  4. Finish by adding the salt.
  5. Remove from heat and strain into a bowl.
  6. Blend in the cream cheese with a hand blender until smooth.
  7. Allow the base to cool down and mature in the refrigerator for 24 hours.
  8. Spin in the ice cream machine and enjoy.
Part 2: Assembly

Serve with different toppings and enjoy.


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