Chocolate Velvet Ice Cream Recipes

Steps:

• Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
• Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

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.

Steps:

• Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together.
• Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute.
• Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen.

Steps:

• Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
• Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
• Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
• Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
• Sift powdered sugar over top of cake.