Black Velvet Ice Cream Food

RED VELVET ICE CREAM SANDWICHES

Steps:

• Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
• Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round or square cookie or biscuit cutter, cut out the dough. Place the cut-outs on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
• Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
• Line a rimmed baking sheet with parchment. Scoop a generous 1/4 cup ice cream into a 2 1/2-inch round or square cookie or biscuit cutter set on the parchment. Smooth the top flat and remove the cutter. Repeat with the remaining ice cream to form 12 to 14 disks or squares, spaced evenly apart. Freeze until firm, about 2 hours.
• Place 1 portion of ice cream on 1 cookie and top with another cookie. Trim off any ragged edges of ice cream. Repeat with the remaining cookies and ice cream. Freeze for at least 4 hours or overnight.

BLACK VELVET ICE CREAM

Steps:

• 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.

CHOCOLATY VELVET ICE CREAM

Steps:

• In a medium mixing bowl combine the whipping cream, sweetened condensed milk, and chocolate syrup.
• Beat with an electric mixer till soft peaks form.
• Fold in chopped nuts.
• Transfer the mixture to an 8x8x2-inch baking pan, freeze about 8 hours or till firm.

BLACK SAPOTE ICE CREAM

Steps:

• Soak gelatin/agar in cold water.
• Mash pulp until its smooth.
• Add sugar and mix well.
• Add agar OR gelatin which has been dissolved in hot water.
• Chill until thickened.
• Beat until light.
• Fold in the whipped cream using a wire whisk.
• Pour into a refrigerator tray and freeze.
• For Vegetarian do not use regular Gelatin use the Agar-agar.

LEMON VELVET ICE CREAM

Steps:

• Mix all ingredients throughly.
• Pour into ice cream freezer. Follow freezers instructions.
• Freeze for four hours.

BLACK VELVET

Steps:

• 1 Pour the Champagne into a flute or other tall glass.
• 2 Pour the Guinness on top. (Guinness is heavier. If you mix it the other way around, it won't combine evenly and will need to be stirred.)