Red Velvet Cake Ice Cream

Red Velvet Cake Ice Cream

 I have never heard of this ice cream until a friend asked me to make some for his family.   I must admit, it’s pretty tasty.


(serves 8)


*4 egg yolks

*1/2 cup granulated sugar

*1 tablespoon corn starch

*2 cups whole milk 

*1/2 teaspoon pure vanilla extract

*2/3 cup heavy cream

*1 tablespoons maraschino cherry juice (optional) 

*1-2  cups red velvet cake, cut into small chunks (2 cup cakes)


~In a large bowl, place eggs, granulated sugar, and corn starch.

~Whisk until smooth and a light yellow and set aside.

~Pour milk into a saucepan.

~Heat over medium heat until mixture becomes very hot, but not a boil.

~Stir in vanilla extract.

~Slowly drizzle a small amount on milk into egg mixture, whisking vigorously as you drizzle the hot milk in.

~Drizzle a little more hot milk, whisking vigorously.

~Slowly drizzle the rest of the hot milk, whisking vigorously as you add the remaining hot milk.

~Pour mixture back into saucepan.

~Cook over medium-low het, stirring with a wooden spoon.

~Cook until mixture thickens some and will coat the back of a wooden spoon (do not allow it to boil).

~Pour mixture into a bowl and stir in heavy cream and maraschino cherry juice.

~Cover bowl and refrigerate for at least 3-4 hours or until mixture is completely chilled.

~Pour chilled mixture in to the chilled ice cream maker bowl.

~Churn for 25-35 minutes.

~Add red velvet cake and allow to churn for 2 more minutes (or just fold it in).

~Place ice cream into an air-tight container and freeze for 3-4 hours.

*you can make the red velvet cake from scratch or Duncan Hines has a good boxed one.

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