Red Velvet Ice Cream

Red Velvet Ice Cream

Sometimes, things just sound better than they actually turn out to be. For me, red velvet ice cream sounds pretty amazing, but in practice is only okay. But you know what, I'm pretty sure this is only me, because I seemed to forget that I don't actually like chocolate ice cream in any form.

Red Velvet Ice Cream by

If faced with a choice between chocolate and vanilla ice cream, I will invariably always choose vanilla. Always. Chocolate or strawberry ice cream? Strawberry, though let's be honest, I'd still prefer vanilla here too. Unless it's a milkshake, and then strawberry would be the winner. It's a confusing place in my brain, I guess, but there you have it. My taste buds are dessert specific, and they don't like chocolate ice creams!

That being said, if you are one of the untold millions who does like chocolate ice cream, then heck, you'll probably like this about 100 times more than I did. I also suspect I would've liked it even better if I had the patience and/or time to also make a batch of cream cheese-y ice cream and do some swirl action, making it taste more like a red velvet cupcake. Because yes, red velvet cupcakes are, in fact, my favorite of cupcakes. Wrap your head around it!

Red Velvet Ice Cream

  • 2 cups heavy cream
  • 6 large egg yolks
  • 3/4 cups granulated sugar
  • 1 cup buttermilk
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
Cooking Directions
  1. Bring cream to a simmer in a medium sauce pan. Meanwhile, thoroughly whisk together egg yolks and sugar. Pour some of the simmering cream into the egg yolk mixture while stirring (this is so the eggs don't start cooking!). Add this mixture to your cream still in the pan, making sure you're stirring all the while.
  2. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat.
  3. Stir in buttermilk, cocoa powder, food coloring, vinegar, and vanilla extract. Pour into a bowl and 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).
  4. Freeze in an ice cream maker according to its directions. Transfer your ice cream to a covered container and place in your freezer for at least two hours to get the best consistency.
Recipe via Yum Sugar

In photos:
Egg yolks and sugar. That's a lot of egg yolks, dude.

Add them into your cream and keep it on low heat while stirring every now and again.

Cook that for a while until it's thick enough to cover the back of your spoon without dripping off too easily. Custard-y!

After you've added in the buttermilk, chocolate, vinegar and food coloring, transfer to a bowl. I'm not entirely sure the vinegar is necessary in this recipe, but I went with it. Please note I also strained the stuff in the pot to go into the bowl because I was using powered buttermilk and it's just not great for ice cream recipes due to lots of chunks. So, real, actual buttermilk works better.

After you've let that stuff above sit for until it's completely cooled in the fridge (I let mine go overnight), put it in your ice cream maker and let it go to work. After you've got yourself some soft serve type ice cream, transfer it to a freezer-safe container with lid. It just fit into that container there. Barely.

Red Velvet Ice Cream by
Let it freeze for a while so it can turn into actual real ice cream, and voila! Red Velvet Ice Cream!

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