Red Velvet Cake reminds me of Valentine's Day, so maybe that's why I was insistent on making Red Velvet Cake when I got together with my art school girls the day after Valentine's Day. I used Jennifer Appel's recipe for Red Velvet Cake from The Buttercup Bake Shop Cookbook: More Than 80 Recipes for Irresistible, Old-Fashioned Treats, but used the recipe for her Cream Cheese Icing rather than her Red Velvet Icing. I made cupcakes instead, and reduced the cooking time to 30 minutes. I got about 28 cupcakes from the recipe, and lots of extra frosting -- bonus!
With any good cake comes ice cream, and therefore, I felt it necessary to make a Red Velvet Ice Cream. I have had a Red Velvet Ice Cream before -- I am a big fan of Stone Ridge Creamery's Red Velvet Cake Ice Cream. But, I wanted to try my hand at it.
Here's how I did it:
Ingredients
With any good cake comes ice cream, and therefore, I felt it necessary to make a Red Velvet Ice Cream. I have had a Red Velvet Ice Cream before -- I am a big fan of Stone Ridge Creamery's Red Velvet Cake Ice Cream. But, I wanted to try my hand at it.
Here's how I did it:
Ingredients
- 2 1/4 cups heavy cream
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup of sugar
- 1 1/4 cups whole milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
- 2 red velvet cupcakes, frozen, then diced into 1/2 cubes
- cream cheese frosting
- red sanding sugar
How to:
- Heat cream, cocoa powder and sugar in a medium sauce pan, stirring occasionally, until it comes to a rolling boil.
- In a small bowl, mix together whole milk and lemon juice to make "buttermilk".
- Transfer hot cream mixture to a large bowl and add milk and lemon juice mixture and vanilla extract. Stir until combined.
- Chill mixture thoroughly in fridge.
- Freeze ice cream in ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add in the diced cake. Then add a few shakes of sanding sugar (as desired). Finally, swirl in three heaping tablespoons of cream cheese frosting.
Voila.
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