Red Velvet Ice Cream

December 28, 2012 in Uncategorized

authentic red velvet ice cream, buttermilk, ice cream in the microwave, making the egg custart base of ice cream in the microwave, making ice cream using a microwave, tami magnin, rumtumtiggs, red velvet ice cream, red velvetSo many bloggers are mentioning trends that need to end in 2013 and like cake pops and salted caramel I have a feeling that Red Velvet everything may be on its last legs. I found this recipe hereand what appealed to me about it was that it was most like the recipe to red velvet cupcakes in its use of buttermilk and vinegar so I thought it would be the most authentic.

I unfortunately decided to make this during a heatwave so the ice cream started melting before I could take a good picture of it. The good thing about the heat is that it forced me to make a plan to make ice cream without standing over a stove and waiting for the egg custard base to get thick enough. I did this by using the microwave and nuking it for 2 minutes at a time (x4) until it was done. So yes, you can now make ice cream in the microwave…?!

Red Velvet Ice Cream

500ml fresh cream

6 egg yolks

¾ cup castor sugar

1 cup buttermilk

30ml cocoa powder

15ml red food colouring

5ml white vinegar

5ml vanilla extract

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3 responses to Red Velvet Ice Cream

  1. love your take on salted caramel and cake pops – can’t agree more x

    • Thank you dear Anel for your comment. Hey, I’m no expert (never claimed to be) but enough is enough with these trends already. Time to make some new ones. Speaking of which, I’ve got some roasted apricot ice cream ready for churning in the fridge at the mo. Far more interesting than salted caramel ;)

  2. With you on the cake pops and the salted caramel….so almost last year doll! :) You’ve been making some interesting flavours, must try harder with my machine.

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