Red Velvet Ice Cream

By rebecca78

Don’t feel obligated to add red food coloring, it does nothing to the integrity of the recipe.

The coconut in the cream cheese swirl is not essential, but it is delicious.

The cocoa powder and the buttermilk are absolutely necessary, don’t skip those.

The ice cream takes at least 4-6 hours to completely firm up after you’ve churned it. If you want it soft serve style, eat it right away. But if you want it more of the consistency of what you would scoop from an ice cream container, allow it to freeze for a few hours.

Ingredients

• Red Velvet Ice Cream:
• 5 egg yolks
• 1 cup heavy cream
• 1 cup low fat milk
• 2 cups buttermilk
• 1 1/4 cup sugar
• 2 tbsp cocoa powder
• pinch of salt
• 1 tsp vanilla extract
• Red food coloring
• Coconut Cream Cheese Swirl:
• 6 oz cream cheese
• 2 tbsp heavy cream
• 2 tbsp butter (room temperature)
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup sweetened shredded coconut (optional)

Details

Adapted from fatgirltrappedinaskinnybody.com

Preparation

Step 1

Combine the heavy cream, low fat milk, ¾ cup of the sugar, cocoa powder, and salt in a medium saucepan and heat over medium-high heat, stirring occasionally. Heat just until warmed through and the sugar and cocoa have dissolved into the cream.

Meanwhile, in a medium bowl or a large liquid measuring cup (like a large glass pyrex bowl), combine the egg yolks and the remaining sugar. Whisk them until smooth. Slowly pour (starting with just 1 tbsp spoon at a time) the warmed cream mixture into the bowl with the egg yolks, whisking constantly to temper the eggs (you’re trying to avoid scrambling the eggs). Pour the combined egg/cream mixture back into the saucepan over medium heat.

Cook the mixture, stirring constantly (with a whisk or a wooden spoon) and scraping the bottom, until the mixture thickens and coats back of a wooden spoon. Pour the custard through a fine mesh strainer into a bowl. Stir in the buttermilk, red food coloring, and vanilla. Cover the bowl and chill thoroughly in the refrigerator. The custard thickens as it chills.

While the custard is chilling, make the cream cheese frosting. Combine the cream cheese and butter in the bowl of an electric mixer on medium-high speed until light and fluffy. Lower the speed and add in the powdered sugar, mix just until incorporated. Mix in the vanilla and heavy cream, increase the speed to medium-high and beat for another 2 minutes or so. At the very end add in the coconut and mix just until incorporated.

Freeze the chilled custard base in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a storage container (or whatever you’re using to store your ice cream in the freezer), alternating layers of ice cream with layers of frosting. Put the container to the freezer and freeze until firm.