Red Velvet Ice Cream
In the midst of summer, whipping up some ice cream sounds great doesn't it? Today since it's so hot out ice cream would be a great way to conquer your sweet cravings. If it's easy that easy to make a cake flavor into ice cream, sign me up!
1 cup heavy cream
3 egg yolks
1/4 cup sugar (sweeten to taste)
1 cup buttermilk or crème fraiche
1-2 tablespoons unsweetened cocoa powder
1-2 teaspoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
Method:
1. Bring cream to a simmer. Meanwhile, thoroughly whisk together egg yolks and sugar.
2. Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat.
3. Stir in buttermilk or crème fraiche, cocoa powder, food coloring, vinegar, and vanilla extract. Pour into a bowl and leave to cool. 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). I placed mine in the freezer for 45 minutes to expedite things.
4. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to a covered container and place in your freezer for at least 2-4 hours to get the best consistency.
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