Description
This delicious red velvet ice cream combines the rich flavors of red velvet cake with a creamy texture.
Ingredients
Scale
- 3 large eggs
- 2 large egg yolks
- 1½ cups granulated sugar
- 1 tablespoon cocoa powder
- 3 cups heavy whipping cream
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- Red food coloring
- cream cheese frosting
Instructions
- Beat eggs and egg yolks in a medium sized bowl.
- Next add sugar and cocoa powder to the bowl and whisk together. Add heavy cream to a large saucepan and heat gently; do not let come to a boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and add buttermilk and vanilla extract as well as red food coloring. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- Once finished, add 1/3 of ice cream to the container and swirl with 1/3 of the cream cheese frosting and repeat until all is in the container.
- Store in freezer while not serving. If you want a super firm set up of this ice cream, set in the freezer for at least two days. This recipe is more closer to soft serve in terms of texture but absolutely delicious.
Notes
- For a richer flavor, let the ice cream sit in the freezer for an extended period before serving.
- You can adjust the amount of red food coloring based on your preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Ice Cream
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg