*Speckled with RV cake crumbs
*Swirled with cream cheese frosting
*In French tuile ice cream cones
Yes, I am officially in denial that summer is over. It's CRAZY that it's fall 2010 already!
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.
I think once I start to see pumpkin patches popping up everywhere, I will feel the inspiration of fall and will start acting like it in the kitchen. Just the other day, friends gave me some gorgeous figs from their tree.
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|
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
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.