Best Black Ice Recipes

LEMON-ROSEMARY OLIVE OIL CAKE WITH BLACKBERRY-RASPBERRY ICE CREAM AND A BLACK SEA SALT SUGAR COOKIE

Steps:

• For the blackberry-raspberry ice cream: Place the cream, milk, sugar and salt in a saucepan and bring to a low simmer.
• Whisk the eggs in a bowl. When cream mixture reaches 130 degrees F on a thermometer, quickly whisk in the eggs. Cook, stirring constantly, until the thermometer registers 170 degrees F. Remove from the heat and pour the custard through a fine-mesh sieve.
• Whisk the blackberry puree into the custard, then cool over an ice bath. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
• Meanwhile, combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-third. Let cool.
• When the ice cream is done churning, transfer it to a rectangular container. Drop spoonfuls of the raspberry mixture on top of the ice cream and swirl in with a butter knife. Freeze.
• For the lemon-rosemary olive oil cake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan (or 8 individual springform pans) with vegetable spray.
• Combine the sugar and eggs in a stand mixer with the whisk attachment; mix just to combine. With the mixer on low speed, slowly drizzle in the olive oil, making sure the oil is well incorporated and emulsified.
• Meanwhile, whisk together the flour, salt, baking powder and baking soda in a bowl.
• In a second bowl or a measuring cup, combine the milk, lemon juice, lemon zest and rosemary.
• Add the flour to the stand mixer in three additions, alternating with the milk mixture (2 additions). Begin and end with the flour, and be sure to whisk well after each addition--the batter will be runny. Pour the batter in the prepared springform pan.
• Bake until the cake is a deep golden brown and bounces back when lightly pressed, 45 to 55 minutes (20 to 25 minutes for individual pans).
• Cool to room temperature on a rack, then remove the cake from the pan.
• For the lemon-rosemary glaze: In a bowl, whisk together the confectioners' sugar, lemon juice, lemon zest and rosemary until a glaze consistency similar to heavy cream is achieved. Adjust the consistency with more lemon juice or powdered sugar as needed.
• For the candied lemon peel: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, then turn off heat.
• Using a vegetable peeler, peel the zest from the lemons; slice thinly.
• Blanch the lemon zest twice in boiling water, changing the water in between. After the second blanching, strain and add the lemon zest to the simple syrup.
• Bring the simple syrup to a boil, then turn off the heat and let the lemon zest sit in the simple syrup until translucent and cooled.
• For the black salt sugar cookies: In a stand mixer fitted with the paddle attachment, cream together the butter and confectioners' sugar until light and fluffy. Add the vanilla and egg and mix until combined. Add the salt and flour and mix until a dough forms.
• Form the dough into a disk, wrap in plastic and refrigerate for 30 to 45 minutes.
• Roll out the dough to a 1/4-inch thickness, then cut out cookies using a raindrop-shaped cutter.
• Transfer the cookies to a parchment-lined baking sheet and sprinkle lightly with black sea salt and blue sanding sugar.
• Bake in a 350-degree oven until golden brown at the edges, 12 to 14 minutes.
• For the raspberry coulis: Combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-quarter. Let cool.
• For the passion fruit coulis: Combine the passion fruit puree and sugar in a small saucepan. Bring to a boil; cook until reduced by one-quarter. Let cool.
• To finish: Glaze the cake with the lemon-rosemary glaze and top with the candied lemon peel.
• Serve with the two coulis and the ice cream and cookies on the side.

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM

Steps:

• Strawberry puree:
• Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
• Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
• Ice cream base:
• Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
• Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
• Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
• Ice cream:
• In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
• Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
• Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

BLACK ICE LICORICE ICE CREAM

Steps:

• 1. Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted.
• 2. Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
• 3. Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, stir in the melted licorice, and heat until the custard thinly coats the back of a wooden spoon. Do not let boil. Add the black food coloring to desired effect.
• 4. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
• 5. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
• 6. When the churning is complete, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).

BLACK RASPBERRY ICE CREAM

Steps:

• Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
• Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
• Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
• Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
• Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
• Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.

BLACK WALNUT ICE CREAM

Steps:

• In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.

BLACK CURRANT ICE TEA

Steps:

• Bring water to a boil. Steep tea according to package directions. Let cool to room temperature. Pour tea into a pitcher filled with ice. Add flavored syrup and stir.

BLACK COW ICE-CREAM SODA

Steps:

• Fill 2 tall glasses two thirds full with root beer and top each with a scoop of ice cream.
• Serve black cows with straws and long-handled spoons.

BLACK AND WHITE BROWNIE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
• In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
• Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
• Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
• To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.

BLACK PEPPER ICE CREAM

Steps:

• In a medium-size saucepan, combine the cream, milk, sugar and pepper. Bring to a boil. Meanwhile, whisk the yolks in a a mixing bowl until light. Whisking constantly and rapidly, gradually pour the boiling cream mixture into the yolks.
• Place over a bowl of ice to cool. Cover and refrigerate until cold. Freeze in an ice cream machine according to manufacturer's instructions.

BLACK-AND-WHITE PEANUT ICE CREAM BAR

Steps:

• Cut a 5-by-24-inch rectangle out of parchment paper; set aside. Cut a 4-by-7 1/2-inch rectangle out of cardboard or Foamcore.
• Using a spoon, spread 1 tablespoon chocolate ice cream across the cardboard. Arrange 16 sugar wafers over cardboard; we laid 10 wafers side by side over the lower half of the cardboard; then we made two rows of 3 wafers, laid end to end, over the top half of the cardboard. You should have a flat, single layer of wafers. This will become the bottom of the cake.
• Microwave both chocolate and vanilla ice creams until softened, about 20 seconds. Transfer chocolate ice cream to a medium mixing bowl, and transfer vanilla ice cream to another one. Stir both ice creams with a rubber spatula; place the bowl of vanilla ice cream in the freezer.
• Using a small offset spatula, spread 2 cups chocolate ice cream as evenly as possible over the wafer layer. Arrange 16 more sugar wafers, as described in step two, on top of the ice cream. Transfer the cake and the bowl of chocolate ice cream to the freezer for 15 minutes.
• Remove the cake and the bowl of vanilla ice cream from the freezer. Stir ice cream with a rubber spatula to resoften it, and spread 2 cups vanilla ice cream as evenly as possible over wafers. Arrange 16 more sugar wafers, as described in step two, on top of ice cream. Transfer the cake and the bowl of vanilla ice cream to the freezer for 15 minutes more.
• Repeat the layering process, making one more chocolate and one more vanilla layer, with only 1 wafer layer in between; chill the cake after making each new layer. End with the layer of vanilla ice cream on the top. Transfer cake to the freezer, and chill cake until completely hard, at least 1 hour.
• Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Wrap the parchment around the sides of the cake, extending 1/2 inch above top layer; secure the seam with a small dollop of ice cream. Return cake to freezer.
• Set a heat-proof bowl or the top of a double boiler over a pan of barely simmering water. Place the chocolate and the shortening in the bowl, and stir occasionally until melted, about 7 minutes. Remove the bowl from heat; let chocolate stand until cool but still liquid.
• Remove cake from freezer, and pour melted chocolate over the top. Using a spatula, quickly spread chocolate so it meets all four edges of the paper collar. Sprinkle chopped peanuts over chocolate. Return cake to freezer, and chill cake until it has completely hardened.
• When ready to serve, place cake on a serving plate, and remove the paper collar.

BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE

Steps:

• For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.

BLACK CHERRY VODKA WITH SMOKED ICE CUBES

Steps:

• Fill an ice cube tray with water; add 1 drop liquid smoke to each cube and freeze until firm. Combine 2 cups chilled black cherry soda, 1/2 cup chilled vodka, the juice of 2 limes and a few dashes of chipotle hot sauce in a pitcher. Fill 4 glasses with the smoked ice cubes; pour in the cocktail and garnish with lime twists.

WALNUT CAKE WITH SAUTéED PEARS, PECORINO, AND BLACK PEPPER ICE CREAM

Steps:

• Make ice cream:
• Combine milk, cream, peppercorns, and salt in heavy large saucepan. Bring just to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan and stir constantly over medium heat until mixture is thick enough to coat back of spoon, about 3 minutes (do not boil). Strain custard into medium bowl; cover and refrigerate until cold, about 4 hours.
• Do ahead: Can be made 1 day ahead. Keep chilled.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
• Make walnut cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Process walnuts and powdered sugar in processor until nuts are finely ground. Transfer to large bowl. Add almond flour, all purpose flour, and salt. Using electric mixer, beat egg whites and vanilla extract in large bowl until frothy. With mixer running, gradually add brown sugar and beat until stiff peaks form. Stir 1/3 egg-white mixture into flour mixture. Fold in remaining egg-white mixture in 2 additions. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 27 minutes. Cool cake in pan on rack.
• Sauté pears:
• Melt butter with sugar and honey in heavy extra-large skillet over medium-high heat. Add pears and cook until liquid evaporates and pears are golden brown, about 15 minutes. Stir in brandy and lemon juice.
• Cut cake into 8 pieces. Place cake on plates. Arrange shaved cheese on side of plates. Top with sautéed pears and scoop of black pepper ice cream.

ALMOND FLORENTINE AND BLACK RASPBERRY CHIP ICE CREAM SANDWICHES

Steps:

• Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
• Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.
• Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
• Soften ice cream slightly in microwave at 10-second intervals on very low setting. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.

PINK GRAPEFRUIT TART WITH EDAMAME ICE CREAM AND BLACK SESAME SEEDS

Steps:

• For pink grapefruit marmalade:
• Cook rind in heavy medium saucepan of boiling water 1 minute; drain. Bring more water to boil in same pan; add rind, boil 1 minute, and drain. Repeat 3 more times (for total of 5 times).
• Combine blanched rind, sugar, grapefruit juice, and star anise in same medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low and simmer until mixture is almost dry, stirring occasionally, about 18 minutes. Discard star anise. Transfer mixture to mini processor and puree until smooth. Transfer marmalade to small bowl. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.
• For pastries:
• Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter; using on/off turns, cut in butter until fine meal forms. Add whipping cream; blend until moist clumps form. Shape dough into thin square; wrap and chill 30 minutes.
• Line small baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch-thick square, trimming if necessary. Cut six 3x2-inch rectangles; transfer to prepared sheet. Cover and chill at least 30 minutes and up to 1 day.
• Preheat oven to 350°F. Bake pastries uncovered until pale golden but brown at edges, about 12 minutes. Cool pastries on sheet.
• For grapefruit:
• Preheat oven to 250°F. Line large rimmed baking sheet with parchment paper. Cut top and bottom 1/2 inch off each grapefruit. Stand each on 1 flat end. Following contour of fruit, cut off all peel and white pith. Working over bowl, cut grapefruits between membranes, releasing segments into bowl.
• Drain grapefruit segments well. Arrange segments, on sides and spaced apart, on prepared sheet. Bake segments until dry to touch but still moist inside, about 1 hour. Cool on sheet.
• Spread 1 tablespoon marmalade on each pastry. Place pastries on plates. Arrange 3 grapefruit segments on each. Scoop Edamame Ice Cream alongside, garnish with celery leaves, and sprinkle lightly with sesame seeds.
• *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

CINNAMON BLACK WALNUT ICE CREAM

Steps:

• In a large bowl, stir together the heavy cream, half-and-half, sugar, walnuts, vanilla, cinnamon, and salt. Cover and refrigerate for 30 minutes. Pour the mixture into the bowl of an ice cream maker and freeze as directed by the manufacturer.

BLACK PEPPER ICE CREAM

Steps:

• Warm the milk, sugar, peppercorns, salt and 1 cup of the half and half in a medium saucepan. (I heated it until it almost boiled.) Cover, remove from the heat, and let steep at room temperature for one hour.
• Rewarm the peppercorn-infused mixture. In a large bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, then pour it all back into the saucepan.
• Quickly rinse the bowl, pour the remaining half and half into it, and set a mesh strainer on top.
• Stir the custard constantly over medium heat with a heatproof spatula until it thickens. Pour the custard through the strainer, pressing the peppercorns gently to extract as much flavor as possible.
• Discard the peppercorns and stir the custard into the cream.
• Chill thoroughly (4-6 hours, or 2 hours over an ice bath).
• Freeze according to your ice cream maker's directions.

BLACK & WHITE ICE CREAM SODAS

Steps:

• 1. Place chocolate sauce and milk in the glass you plan to use (at least 12 oz. capacity) and stir well. Pour seltzer water a little less than half full, stir gently. Add ice cream, one scoop at a time. being careful not to overflow glass; stir again (gently). Add more seltzer, if necessary, and top with Redi-Whip if you like.
• 2. Feel free to play around with the amounts of chocolate and milk. A lower-fat version can be made by simply using skim milk and low-fat ice cream. Go ahead and use the Redi-Whip, anyway.

BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM

Steps:

• Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss. Put a scoop of ice cream into each serving dish and top with the honey mixture. Garnish with cookies and serve.

BLACK TEA ICE CREAM

Steps:

• Combine milk, salt, and sugar in a medium saucepan on med-high heat. Stir frequently until the sugar has dissolved and the milk is about to reach boiling point, but do not let the milk boil.
• Take the pan off the heat, and continue to stir for several seconds. Add three tea bags to the milk, and let them steep for as long as their directions indicate (I steeped mine for 3 minutes). Remove, squeezing excess liquid out of the bag before discarding it.
• Stir together egg yolks in a bowl, very gradually adding in the hot milk mixture so as not to cook the eggs. When both have been combined, pour the mixture back into the pan.
• Before returning to the stove, pour the heavy cream into a large bowl and have a fine mesh strainer handy for when your egg/milk mixture is done.
• Put the egg/milk mixture on the stove over medium heat, and stir frequently to prevent solids from forming on the bottom of the pan. When the mixture is thick enough to coat the back of a wooden spoon, and BEFORE it boils, pour into the cream through the strainer.
• Stir to combine, cover, and chill in the refrigerator for at least an hour. Freeze according to your ice cream maker's directions.