Red Velvet Ice Cream
December 28, 2012 in Uncategorized
So 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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anel said on December 29, 2012
love your take on salted caramel and cake pops – can’t agree more x
rumtumtigger said on December 30, 2012
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
Sous Chef said on December 31, 2012
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.