Red velvet cake ice cream kind of gives off a holiday party vibe. I made this ice cream to celebrate a friend’s birthday. It has bits and pieces of red velvet cake and the ice cream itself is creamy and tangy, just like the frosting you would find with red velvet.
Chris and I went to a wedding this past weekend since getting back from Philly (from another wedding!). It certainly feels like this is the year to get married, but who are we to talk since we are next!
|Will + Ro/ Independence Hall/ Reading Terminal Market|
We were able to squeeze in some time playing tourist in Philly. We, of course, ate cheesestakes (from Pat’s) and got our history on while admiring the Liberty Bell and accidentally stumbling into Betsy Ross’ house. The wedding was held at the Kimmel Center and it was gorgeous! Our table caught on fire during the reception. I have no idea how but luckily, we didn’t burn down the building…just a small hole in the table.
|Marc & Jeani (& the wedding cake I made!)|
The wedding we went to this past wedding was held at the General’s Residence at Fort Mason. I loved the vintage vibe! And because I baked the wedding cake (pumpkin for the top tier, cardamom for the bottom), I was left with more egg yolks. I figured out a system on how to use them all up and by system I mean make ice cream. Pretty much each batch of swiss meringue ice cream equals a quart and a half of ice cream. I find it to be the easiest way to use up all the egg yolks except now my freezer at any given point, is full of homemade ice cream, wedding cake and buttercream. There is hardly any room for the ice cube trays. Ice is overrated anyways.
This was a fun ice cream to make (and eat!). You only need four red velvet cupcakes and you can find a small batch recipe here.
Red Velvet Cake Ice Cream
Makes about 1.5 quarts
Recipe from My Kitchen Addiction
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 3/4 cup sugar
- 8 ounce package of cream cheese, softened
- 1 teaspoon vanilla extract
- 4 red velvet cupcakes
*Combine the heavy cream and milk in a saucepan. Bring to a simmer, but do not allow the mixture to boil.
*Meanwhile, using a stand mixer and paddle attachment, beat the egg yolks and sugar until the mixture is light and lemony in color. Add the cream cheese and beat until the mixture is smooth. While mixing, gradually add in about 1 cup of the hot cream. (This will temper the eggs so they do not scramble when adding to the saucepan!)
*Add the tempered egg mixture to the saucepan, and continue to cook, stirring continuously. until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and stir in the vanilla.
*Allow the ice cream base to cool slightly, then cover with plastic wrap (pressing the plastic wrap against the surface of the custard), and refrigerate until cold (at least 2 hours).
*Freeze in an ice cream maker, according to the manufacturer’s directions.
*While the ice cream is freezing, use a fork to smash the cupcakes. Once the ice cream has been frozen, alternate layering the ice cream into an airtight container with the red velvet cake crumbles.
*Freeze for a few hours in to let it harden.