I get that people would sell their first born for a piece of red velvet cake. Ok wait, no, I don’t get it. People go caraaaaaazy over red velvet and it’s beyond me. It’s basically buttermilk cake spiked with a touch of cocoa, topped with cream cheese frosting. Which, is totally delicious, don’t get me wrong. I just don’t get the obsession people have.
Then I turned this cakey obsession into ice cream and I might get it now. But I probably get it more because it’s ice cream, not because it’s red velvet. In fact, if they left the ‘red’ out of the ingredient list, I’d probably like the cake more. It’s all that terrible red food coloring that doesn’t jive with me. Oh, and then I went ahead and added it to my ice cream. Because I like to contradict myself. I contemplated not adding it, but then I thought the visual just wouldn’t be the same for someone reading about this recipe. I assumed you’d need to SEE red ice cream to picture it tasting like red velvet. Otherwise, I call it ‘light brown velvet’ ice cream. Which just doesn’t have the same ring to it. Moving on.
Usually I like to smash my ice cream inbetween cookies or crunch biscotti on top of a huge bowl full. But this ice cream recipe was best on it’s own, and that’s sayin’ something.
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 your want it more of the consistency of what you would scoop from an ice cream container, allow it to freeze for a few hours.
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.
Recipe adapted from Annie Eats
If you haven’t made your mom a git yet, make her some ice cream. I promise she’ll love it waaaaaay more then flowers or a box of chocolates. And if she doesn’t like ice cream, put yourself up for adoption, who is that crazy woman you call ‘mom’ anyway? Kidding. Sort of. Make her red velvet cupcakes instead then. Whatever you do, just make your mom something that will taste absolutely delicious. She deserves it. Happy Mother’s Day!