Red Velvet Ice Cream
Getting an ice cream maker seemed like the most logical next step in my culinary adventures. I had already planned making Red Velvet ice cream before I even went through the check out line. Here’s what I came up with based on this recipe. The only thing I need to make sure of doing next time is making sure the cocoa is sifted multiple times (I only sifted it once).
Ingredients & Directions:
- 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
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. I had to eat all this sherbet so I could reuse this container. It was a very hard task, trust me.
I topped it with a little mint the first time I ate some and then chocolate sprinkles when I ate it again. I already have requests from one of my boys for making a green vanilla ice cream and coffee ice cream, so we’ll see what happens!
(Steven)
