I have been reading about red velvet ice cream made by a couple of my favourite American ice cream manufacturers – namely Bluebell Ice Cream, and Ben & Jerry’s recently, but sadly neither of those premium ice cream brands are available in South Africa. Since I have a deep love affair with ice cream, the only solution is to make it myself.
I noticed that they were quite pale and pink in colour and looking more like strawberries and cream. I wanted my ice cream to be as dramatic and impactful as a red velvet cake is.
For the red velvet cake, you can find my recipe for cupcakes here, or you could buy ready made ones. I used 1/2 a cup of cream cheese frosting - 1/2 of which (ie. 1/4 of a cup) I added at the beginning of the churn and 1/2 of which (another 1/4 of a cup) I added at the end so that there were bits of it swirl through the ice cream.
I think its a great idea to make the cupcakes and use 4 of them to make this dessert.
Oh…. and before we go on, you have a few choices when deciding how you want the cake part to work. I added 4 crumbled up pieces of cupcake before it went into the churn and found that in the process, the cake got totally incorporated into the mix. The ice cream really tasted like eating red velvet cake and was delicious. If you want to see chunks of cake, you will need to add them at the end of the churn. You could also do half and half.
My ice cream base uses fresh free-range eggs and is adapted from Ben & Jerrys recipe.
Makes about 1 litre of ice cream
- 1/4 cup sugar
- 2 free range eggs (whole)
- 2 cups of full cream
- 1 cup of milk
- 1t vanilla extract
- 2t of red food colouring (I used Moirs Crimson red food colouring)
- 4 red velvet cupcakes
- 1/2 a cup of cream cheese frosting (1/4 of a cup + 1/4 0f a cup)
Beat the eggs and sugar in an electric mixer until pale and fluffy (about 5 minutes). Add the cream and milk and mix. Add the vanilla and the food colouring. Crumble up the cake and either add it all now, or half now and half at the end. Churn your ice cream through an ice cream machine until it is set. Remove and decant into a desired container that is suitable for freezing.
I like using bread or loaf tins as I find the wider surface area of the ice cream easier to scoop.
This is what it looks like when it comes out the machine:
You can check out my other 15 odd ice cream recipes I have on this website here.
I look forward to connecting with you again in the future.
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