My apologies my friends. In order to make it up to you I promise you another ice cream post next weekend after our new creation that is in the works is unveiled.
I can already sense the excitement and sleepless nights awaiting you like a young child the week before your first ever day of that magical thing called school. I promise it will be as exciting as That first day when you discovered all the cool people who wanted to be your friends. And feel nothing like that dread that followed later as they assigned homework for your most loathed subjects.
So now that you're thoroughly excited and will be unproductive at work constantly checking to see if I reveal the secret early (sorry but I won't), let's move onto my closet ice cream making.
Red velvet ice cream.
Oh yes. I did.
Red velvet ice cream has been on my mind since January. I didn't want just to add chunks or crumbles of red velvet cake to an incredible vanilla base I wanted a richer, smoother, more delectable ice cream. (And, let's face it, I was too lazy to bake a red velvet cake and THEN make ice cream...although I know others wouldn't have complained about the extra dessert that would need to be eaten...)
And boy did I find it. Rich, creamy, mind-blowing red velvet ice cream.
Red Velvet Ice Cream
(recipe taken from here)Ingredients
2 cups heavy cream
6 egg yolks
3/4 cup sugar
1 cup buttermilk
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon white vinegar
1 teaspoon Mexican vanilla extract
Directions
Bring cream to a simmer in a medium saucepan. While the cream is heating, whisk together the egg yolks and sugar. Once the cream has reached a simmer, temper the eggs by pouring some of the hot cream into the egg yolks while whisking. Add this mixture into the pan, again while whisking (tempering the eggs as such will keep any of the egg from cooking too quickly and help to avoid producing clumps of egg).
Cook the mixture over medium-low heat, continuously stirring until the mixture is thick enough to coat the back of a spoon.
You should be able to run your finger through the mixture and it leave a path on the spoon
Remove from heat. Stir in the buttermilk, cocoa powder, food coloring, vinegar, and vanilla extract [after some reflection after making this I think the best way to do this would be to mix the cocoa powder with a small amount of buttermilk until smooth- if you add it directly to the pan you will end up with several clumps and will spend an unnecessary amount of time breaking up the cocoa powder clumps.]
Pour mixture into a container and cover with plastic wrap (make sure the plastic is touching your custard to keep from forming a film on the top of the mixture). Chill for at least 4 hours (I chilled mine for about 24) before freezing. (A thoroughly chilled mixture will produce a smoother ice cream as the crystals will be finer). Freeze according to your ice cream maker's manufacturer's directions (it takes about 25-30 minutes in my Cuisinart 1.5 quart ice cream maker). Transfer to freezer safe container and allow to firm (if you can wait!).
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| Heavenly Red Velvet Ice Cream |
I think next time I make this I would like to try adding cheesecake chunks...yum!!
