Black Ice Cream

By Anna Monette Roberts

Black Ice Cream

Cook Time12 hours
YieldServes 10 to 12

Inspired by Morgenstern's Finest Ice Cream

INGREDIENTS

    • 1 cup heavy cream
    • 1/4 cup food-grade activated charcoal
    • 1 cup sour cream
    • 14-ounce can sweetened condensed milk
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon curd
    • 1 teaspoon vanilla extract
    • Edible gold leaf, optional
    • Waffle cones, optional

    INSTRUCTIONS

    1. In a smaller bowl, whisk together sour cream, condensed milk, lemon zest and juice, curd, vanilla extract, and remaining charcoal powder until no lumps can be seen.

    2. Gently fold the sour cream mixture into the whipped cream until just combined. Transfer the mixture to a metal or glass loaf pan, cover the top with plastic wrap to prevent ice crystals from forming, and freeze for at least 12 hours or overnight until firm.

    3. Optional: Paint the rim of the waffle cone with edible gold.

    4. Scoop ice cream into bowls or waffle cones and enjoy.