Red Velvet Ice Cream Recipe

Red Velvet Ice Cream

Red velvet ice cream?! Genius! Here reader myhousemd shares an amazingly creative recipe that we can't wait to try.

After an impromptu trip to the grocery store to buy this ice cream, my friend and I became absolutely addicted.  We didn't even touch the Rocky Road that he bought!  We kept thinking about it for weeks afterward, and I decided that I needed to learn how to make it (because that's what I do when I taste something amazing).  A Google search gave me nothing.  Plenty of recipes for ice cream with red velvet cake, but no red velvet cake flavored ice cream.  Having much experience with making multiple flavors of ice cream using multiple methods, I knew it was time to put my kitchen skills to the test.  I decided to make my own recipe.

Keep reading to see the recipe!

I looked up a few recipes for red velvet cake, and decided on what I believed the flavor components to be.  (Mind you, I've only made red velvet cake once, and I didn't think it tasted like anything special.)  My list was: buttermilk, vinegar, food coloring, vanilla, and chocolate.  I added this to the list of ingredients for a nice ice cream base: heavy cream, sugar and egg yolks.  Here is the recipe that I concocted.

2 c heavy cream
6 egg yolks
3/4 c sugar
1 c buttermilk
2 T unsweetened cocoa powder
1 T red food coloring
1 t white vinegar
1 t vanilla extract

Directions: Bring cream to a simmer.  Meanwhile, thoroughly whisk together egg yolks and sugar. Pour some of the simmering cream into egg yolks while stirring.  Return this mixture to the pan, also while stirring.  Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon.  Remove from heat.  Stir in buttermilk, cocoa powder, food coloring, vinegar, and vanilla extract.  Pour into a bowl and cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours).  Freeze in an ice cream maker.  Transfer your ice cream to a covered container and place in your freezer for at least two hours to get the best consistency.  Optional: Swirl with a small amount of Perfect Scoop Cream Cheese ice cream.

I didn't swirl it with the cream cheese ice cream, because I was trying to teach two of my guy friends how to do this and I just didn't have the patience for that.  But HOLY COW!!!!  This ice cream was amazing!!  It wasn't exactly like Stone Ridge Creamery's, but it was a delight in its own right.  The chocolate really came through with a slight bitterness, and the buttermilk added a beautiful note.  If you are a fan of homemade ice cream, I highly recommend trying this!  It got rave reviews from everyone who tried it!

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