9.20.2010


 RED VELVET *Cake Batter* ICE CREAM
*Speckled with RV cake crumbs
*Swirled with cream cheese frosting
*In French tuile ice cream cones

After being told repeatedly that school is in session, that I can no longer where white as of September 6, and that apples pies are in order. I continue to have the inspiration to make ice cream flavors instead of making  hot cocoa. There are still a couple more ice creams on my list that I REALLY want to make but, they may have to wait until next summer.

So, this ice cream turned out exactly how I expected, for once. D-E-E-licious without the cake batter tummy ache. It tastes just like red velvet cake batter PEOPLE! But...it's ICE CREAM! Cold, sweet , creamy, yummy, red velvety ice cream.

If you  happen to like red velvet cake and...um...that flavor at Cold Stones called "cake batter". This is the flavor for you. Yep, that's right. How can I get you walking away eating a brand new ice cream favor today?
RV cupcake baked from left over box cake mix

Aside from having a little trouble working out the cream cheese frosting swirl, the recipe was quite simple.
You don't even really need to add in the cake crumbs or cream cheese-I just thought of it at the last minute and had to get fancy. But, it means you have to make RV cake and whip up frosting too, which can be fun, you'll have extra RV cupcakes to share with...family? Friends? Co-workers? :)
Here's the recipe...

Red Velvet Cake Batter Ice Cream Recipe
 Ingredients:
1/2 cup red velvet powder cake mix from the box, sifted
1-2 tablespoons powdered buttermilk, sifted
2 egg yolks
1/4 cup sugar
1/2 cup milk
1 cup heavy cream
1 tablespoon vanilla bean paste or vanilla
1/2 cup red velvet cake crumbs
Cream cheese frosting (Whip 1/2 of an 80z cream cheese pack at room temp and
1 tbs powdered sugar)

-Sift cake mix and buttermilk together and whisk to mix
-Beat 2 yolks with  sugar until pail
-In a medium saucepan whisk milk, cream and vanilla
With heat on low to medium-low:
-Whisk in egg mixture and cake mixture.
-Constantly stirring, let heat to 160 degrees F, read my a candy thermometer
-Take off heat immediately and pour into a boil. Whisk once more and chill.
-Pour chilled "custard" into the ice cream maker.
-Add Red velvet crumbs after 15-17 minutes of churning or when ice cream is freezing and no loner liquid-y.

-After Ice cream is done churning, gently fold in the cream cheese frosting as best you can
-Chill in freezer for 2 hours and serve.
 OR....Maybe...make ice cream sandwiches?

THE END, STAY CUTE!

5 comments:

Suzanne said...

The last picture, kinda makes me want to cry. 1) b/c it's beautiful, 2) b/c I really hope you saved the cone, ate it and either licked the table yourself or let the dog do it! :)
This is going on my list of stuff to make...you are a genius!

L.A. Fabulous Dining Deals said...

The cupcakes were delicious, especially the cream cheese frosting, good job Ivyliscious :)

Powercakes said...

these look delicious, of course, but i think the best part is the color.

alainaw30 said...

I made the ice cream this afternoon. WOW!!!!! That's all I can say. Thanks so much for the recipe. I'm definitely doubling it next time, though :)

Ivy said...

Awesome!